Buckwheat Cabbage Pancake
If you buy a bag of cabbage, dip it in ssamjang It's delicious because it's savory and sweet even if you eat it. With a few delicious cabbage leaves Buckwheat dough and chewy and light buckwheat cabbage I made jeon. It's a hearty meal as a snack and a side dish.
2 serving
Within 120 minutes
잔근육
Ingredients
  • Cabbage
    6piece
  • leek
    18ea
  • Water
    6cup
  • Salt
    3T
  • Cooking oil
    little
  • Buckwheat
    200g
  • Water
    230ml
Cooking Steps
STEP 1/12
Remove the cabbage leaves one at a time
Wash it clean under running water.
STEP 2/12
Mix lukewarm water and salt
Make salt water.
STEP 3/12
Pour the cabbage leaves into the water for an hour
Pickle enough for 30 minutes.
STEP 4/12
Trim the ends of the chives and clean them
After washing, cut it in half.
STEP 5/12
Mix all the ingredients for the buckwheat dough
Mix it to make dough water.
STEP 6/12
Pickled cabbage leaves 1 or 2 times in running water
Rinse and drain.
STEP 7/12
Place cooking oil in a pan heated over medium heat
Grill the cabbage pancake lightly
I don't put too much oil.
STEP 8/12
I made a Korean-style dough with buckwheat noodles
Open it like this.Cut the pickled cabbage leaves
Sliced buckwheat dough in a long way
Put it on top.Boo in the middle
You need to put the lettuce on top, so the cabbage leaves are dough
Put the water on the left and right sides.
STEP 9/12
Chives between cabbage leaves on buckwheat dough
Put 3 stems side by side in the vertical direction and fry them for 1 minute.
STEP 10/12
After turning the buckwheat pancake upside down, about 1 to 2 minutes
Finish by cooking it more.You can cook it until it's golden.
STEP 11/12
Put some oil on the kitchen towel
Take it out.
STEP 12/12
Buckwheat dough is chewy and cabbage
It's savory and crunchy
The live buckwheat cabbage jeon
It's done.
If you salt the cabbage leaves, the moisture goes away Cabbage pancakes get more crispy because of the device. (You can also season it.) If the process of pickling cabbage leaves is cumbersome I use white kimchi.
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