Buckwheat Pancakes with Napa Cabbage (Memil Jeon)
Spread a thin buckwheat batter, top with napa cabbage and scallion and brown both sides.
- Prep
- 18 min
- Cook
- 18 min
Scale the recipe
Ingredients
- Buckwheat flour Pure buckwheat flour with no salt or other flour added
- 120 g
- Small napa cabbage leaves Raw leaf weight after removing the base
- 180 g
- Scallions Weight after removing roots and outer leaves
- 25 g
- Neutral cooking oil For the skillet, divided among pancakes
- 2 T
Seasonings
- Fine salt For salting the cabbage
- 1 g
- Fine salt For the batter
- 1 g
- Water
- 1 C
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Wash the cabbage
Trim uneven stalk ends from the cabbage 180 g and rinse each leaf under running water. Open the ribs and leaf folds gently to remove dirt without tearing.
-
Flatten the ribs
Lay the cabbage on a board and press only the thick white ribs gently with a rolling pin or the back of a knife. Flatten enough to keep the ends from lifting in the pan.
-
Salt and dry the cabbage
Sprinkle with the salting salt 1 g and leave for 7–10 minutes. Once the ribs bend slightly, blot the liquid with a clean towel.
-
Cut the scallions evenly
Wash and dry the scallions 25 g and cut into 7–8 cm lengths. Split thick white parts lengthwise.
-
Whisk the batter
Put the buckwheat flour 120 g and batter salt 1 g in a bowl. Add the water 1 C in three additions and whisk out the lumps.
-
Rest and test the batter
Rest for 5 minutes and stir from the bottom. It is ready when it runs in a thin continuous stream off a tilted ladle. Do not taste raw batter.
-
Heat and oil the skillet
Heat a wide skillet over medium and add some neutral oil 2 T. Tilt to spread a thin coat, saving the rest for the remaining pancakes.
-
Spread the batter and add greens
Divide the batter into 4 portions and spread one thinly with a ladle. Before it sets, lay one or two cabbage leaves and some scallions on top. Lightly press the ribs into the batter.
-
Turn and cook both sides
When the edges firm and the underside releases easily, turn with a wide spatula. Cook until the cabbage ribs are tender and no wet batter remains on either side. Stir the batter before the next pancake.
-
Cut and serve flat
Rest briefly on a rack to release steam. Cut into large pieces on a clean board and serve warm.
