buckwheat flour cake
Buckwheat chongtteok, which is always found in buckwheat restaurants. Buckwheat chongtteok is a Gangwon-do food that looks like a barrelThat's why it was named Make it a delicacy and try it
2 serving
Within 20 minutes
민트쿠킹
Ingredients
  • buckwheat flour
    1cup
  • Water
    1cup
  • Salt
    little
  • Kimchi
    200g
  • Sugar
    1TS
  • Sesame oil
    1TS
  • Sesame
    1TS
Video
Cooking Steps
STEP 1/8
Add buckwheat flour or 1 cup of buckwheat pancake powder and 1 cup of water to knead
STEP 2/8
It has to be a very watery dough
STEP 3/8
Mature in the refrigerator for more than 2 hours.
Buckwheat has no persistence, so you have to knead it in advance to get persistence.
If you use flour, you can do it right away.
STEP 4/8
When the dough is matured, you make the filling
STEP 5/8
Cut the kimchi into small pieces and season it to make the filling
STEP 6/8
Spread the buckwheat dough thinly over low heat and fry it
STEP 7/8
Cook the dough upside down, place it on a plate, place the dough on a pan again, and roll it with kimchi sauce while cooking
STEP 8/8
You can continue in this order.
Buckwheat flour tears easily because it is not sticky. If you don't like it, use buckwheat flour mixed with flour. From beginning to end, fry over low heat.
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