Entree: South Korea – Gangwon – 메밀전병 ➤ Memil jeonbyeong (Buckwheat crepe filled with seasoned vegetables and pork, a savory Gangwon specialty)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 cups (240 g) buckwheat flour
- 2 1/2 cups (600 ml) cold water
- 1/2 tsp (3 g) salt
- 2 tbsp (30 ml) vegetable oil plus extra for pan
- 6 oz (170 g) thinly sliced pork shoulder, cut into small strips
- 2 cups (200 g) mung bean sprouts, trimmed
- 1 cup (100 g) rehydrated dried bracken (gosari), torn into bite-sized pieces
- 1/2 cup (50 g) Korean radish (mu), julienned
- 2 green onions, sliced (about 40 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) sesame oil
- 1 tsp (5 g) sugar
- 1/2 tsp (2 g) salt for filling, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) toasted sesame seeds
- Dipping sauce:
  - 3 tbsp (45 ml) soy sauce
  - 1 tbsp (15 ml) rice vinegar
  - 1 tsp (5 ml) sesame oil
  - 1 tsp (2 g) gochugaru or crushed red pepper (optional)
  - 1 tsp (5 g) sugar
  - 1 green onion, thinly sliced

Instructions

1. In a large bowl whisk together buckwheat flour, salt and cold water until a smooth, thin batter forms. Let rest 20 minutes in the refrigerator.
2. Meanwhile prepare the filling: heat 1 tbsp (15 ml) vegetable oil in a skillet over medium-high heat. Add pork strips and sauté until browned and cooked through, about 4–5 minutes.
3. Add garlic, green onions, julienned radish and rehydrated bracken to the pork. Stir-fry 2–3 minutes until the vegetables begin to soften.
4. Add mung bean sprouts, soy sauce, sesame oil, sugar, salt and black pepper. Cook 2 more minutes, toss in toasted sesame seeds, then remove from heat and let cool slightly.
5. Heat a nonstick skillet or crepe pan over medium heat and brush with a little vegetable oil. Pour about 1/4 cup (60 ml) batter into the pan and tilt to form a thin, even crepe about 6–7 inches (15–18 cm) across.
6. Cook until the edges lift and small bubbles form, 1–2 minutes, then flip and cook the other side 30–45 seconds. Remove to a plate.
7. Place about 2–3 tbsp (30–45 g) of filling in the center of each crepe and fold or roll like a pancake or thin omelet to enclose the filling. Repeat with remaining batter and filling.
8. Reheat briefly in a hot pan to get slightly crisp edges before serving if needed. Whisk together dipping sauce ingredients and serve alongside the freshly made memil jeonbyeong.