AI-generated imageGangwon-Style Buckwheat Rolls with Kimchi and Pork (2 Servings)
A Gangwon regional dish of thin buckwheat crepes filled with cooked pork and kimchi, then rolled, distinct from plain buckwheat pancakes.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Whisk 90 g buckwheat flour, 1 g salt and 175 mL water into a thin, lump-free batter.
- 02
Season thin pork strips with 1/2 tsp each soy sauce and garlic plus pepper. Squeeze and chop kimchi; season with sesame oil and sesame.
- 03
Cook the pork thoroughly in a skillet, add kimchi and cook off moisture. Whole-cut pork loin should reach at least 63°C and rest for 3 minutes.
- 04
Spread portions of batter into very thin rounds in a lightly oiled pan, flipping when the surface sets.
- 05
Put the cooked filling along one edge of each crepe and roll gently. Toast seam-side down briefly, then slice.
- 06
If desired, mix 1 tbsp each soy sauce, vinegar and water as a dipping sauce.
Helpful source links
Before you cook
Check buckwheat allergy separately from wheat allergy. Cook whole-cut pork to at least 63°C and rest for 3 minutes. Check soy, sesame and seafood in kimchi. Refrigerate leftovers within two hours, use within 3–4 days and reheat to 74°C.
Allergens: 메밀 / buckwheat / そば, 대두(간장) / soy / 大豆, 참깨 / sesame / ごま, 김치에 새우젓·액젓 함유 가능 / kimchi may contain shrimp or fish sauce / キムチの魚介原料に注意
Image & source credits
AI-generated image.
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