Buckwheat Pancakes (Korean Memil Jeon) - Vegan

Ingredients

• 1/2 cup buckwheat flour
• 9 Tbsp water
• 1/4 tsp fine sea salt
• vegetable oil
• 2 napa cabbage leaves
• 5 green onions
• handful buckwheat sprouts ((optional))
• 1 Tbsp Korean Gochujang ((Korean red pepper paste))
• 1 Tbsp vinegar ((rice wine or white or 1 Tbsp lemon juice))
• 1 tsp water
• 1 1/2 tsp sugar
• 1 Tbsp soy sauce
• 1 tsp sesame oil
• sesame seeds

Instructions

1. 1

   Mix buckwheat flour, flour and water with a whisk until everything is well blended. Consistency should be a bit runny.

2. 2

   Rinse napa cabbage leaves and green onions in water. Pat cabbage leaves dry. Keep the cabbage leaves whole.

3. 3

   Cut green onions into 3-4 inch lengths but leave two or more to cut into slivers to make pachae if you want.

4. 4

   Heat a 10" frying pan on medium heat with a drizzle of oil (about 1 Tbs).

5. 5

   Once the oil is hot, pour batter onto the frying pan. Spread the pancake to make a very thin pancake. Pick up the pan and kind of swirl it around or use a ladle to spread it.

6. 6

   Lower heat to low, quickly add cabbage, then green onion pieces.

7. 7

   Let it all cook for 2 min or so until most of the batter looks cooked through.

8. 8

   Turn it over. Add another swirl of oil around the pancake.

9. 9

   Press the pancake with a spatula so the pancake evenly cooks on the under side. Cook for another 2-3 minutes until both sides are nicely brown.

10. 10

    Repeat to make more pancakes.

11. 11

    While the pancakes are cooking, make 2 sauces above and serve them with your pancakes. See which one tastes better to you!