Buckwheat rolls with kimchi and pork
Fill thin buckwheat crêpes with sautéed kimchi and pork, then sear them seam side down.
- Cuisine
- Korean
- Prep
- 22 min
- Cook
- 26 min
Scale the recipe
Ingredients
- Buckwheat flour pure buckwheat flour with no salt or other flours
- 100 g
- All-purpose flour
- 40 g
- well-fermented napa cabbage kimchi weighed after lightly squeezing out the brine
- 170 g
- Ground pork raw, with some fat
- 150 g
- Large green onion (daepa) weighed after trimming off the roots and washing
- 25 g
- Neutral cooking oil divided between cooking the filling and the crêpes
- 2 T
Seasonings
- Water
- 1 C + 1/2 C
- Fine salt for the crêpe batter
- 1 g
- Minced garlic
- 1/3 T
- Sesame oil
- 1/3 T
- Ground black pepper
- about 0.08 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Mix the buckwheat batter
Put 100 g, 40 g and 1 g in a bowl. Gradually whisk in 1 C + 1/2 C until lump-free and thin enough to run easily from a ladle.
-
Rest the batter
Cover for about 10 minutes while preparing the filling. Keep utensils that touch raw batter separate from the plate for cooked crêpes.
-
Squeeze and finely chop the kimchi
Squeeze the brine from 170 g and chop it finely. Slice any thick stems thinly so they do not tear the crêpes as you roll them.
-
Prepare the aromatics
Thinly slice 25 g. Set it beside the pan in a small dish with 1/3 T.
-
Cook the pork
Heat some 2 T over medium heat. Add 150 g and break it into small pieces with a spatula. Gather it to one side and use a thermometer to check that the center of the thickest part reaches at least 75°C. Keep it at that temperature for at least 1 minute, stirring as it cooks. Wash or replace utensils that touched raw pork.
-
Cook the kimchi filling until dry
Add the kimchi, green onion and garlic to the cooked pork over medium heat. When no liquid pools after dragging the spatula across the pan, turn off the heat and mix in 1/3 T and about 0.08 T.
-
Cool the filling
Spread the filling thinly on a wide, clean plate to release steam. Stir the batter again to incorporate any settled flour.
-
Cook the thin crêpes
Wipe the pan and brush on a little of the reserved oil at a time. Swirl a thin layer of batter over medium-low heat. Flip once the surface looks dry and the edges release. Cook until no wet batter remains.
-
Fill and roll the crêpes
Transfer a crêpe to a clean plate. While still warm and pliable, arrange some filling in a line across one side. Bring the near edge over the filling, fold the sides inward and roll up. Repeat with the remaining batter.
-
Sear the seam
Place the rolls seam side down in the pan over medium-low heat and sear briefly. Once the seam holds, gently roll to sear the other sides.
-
Slice and serve
Let steam escape briefly and cut the rolls with a clean knife. Arrange with the cut sides visible. Refrigerate leftovers at 4°C or below within 2 hours, or within 1 hour if the surrounding temperature exceeds 32°C.
