AI-generated imageBongpyeong-style Buckwheat Pancakes with Napa Cabbage (2 Pancakes)
This Bongpyeong, Gangwon specialty uses a thin buckwheat batter spread over napa cabbage and scallion. It differs from wheat-flour baechujeon and from rolled, filled memil jeonbyeong.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Whisk buckwheat flour with 135 ml water and salt into a loose, pourable batter. Adjust slightly for flour grind; these pancakes should be thin.
- 02
Wash and dry the cabbage and scallions. Keep cabbage leaves whole; cut 3 scallions into 7–10 cm lengths and finely shred the rest.
- 03
Oil and preheat a roughly 25 cm skillet over medium heat. Spread half the batter very thinly; lay on one cabbage leaf and scallion pieces, and cook about 2 minutes over medium-low heat.
- 04
When the batter surface sets, flip carefully and press lightly. Cook another 2–3 minutes until both sides are cooked and lightly browned; repeat for the second pancake.
- 05
Mix the soy sauce, sesame oil and sesame seeds for dipping. Slice and serve warm; never taste uncooked flour batter.
Helpful source links
Before you cook
Buckwheat can trigger serious allergies. Check soy sauce for soy/wheat and buckwheat-flour blends for added wheat; do not taste raw batter, and cook both sides fully.
Allergens: 메밀, 대두(간장), 밀(일부 간장·제품 교차접촉 가능), 참깨
Image & source credits
AI-generated image.
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