Korean Buckwheat Crepes with Kimchi Filling

Add 280 ml water gradually to 200 g buckwheat flour and whisk until no dry lumps remain.

The batter should flow thinly from the spoon, then rest it for at least 10 minutes to hydrate.

Finely chop 220 g aged kimchi so it rolls neatly inside the crepe.

Crumble 150 g tofu and lightly reduce excess moisture, then finely chop the green onion for even seasoning in the filling.

Heat a little cooking oil in the pan over medium heat and stir-fry 120 g ground pork first.

When it loses its raw color, add the kimchi, tofu, green onion, and gochugaru.

Cook the filling for 3 to 4 minutes more, until the kimchi softens and visible moisture reduces.

If it stays wet, the roll can burst, so let the filling cool slightly before using.

Lightly oil the pan and warm it over medium-low heat, then spread the batter as thinly as possible.

When the edges dry and the surface turns slightly translucent, place the filling on one side.

Roll firmly from the edge and place the seam side down to seal.

Cook over low heat, turning and pressing gently, until the outside becomes golden, crisp, and the buckwheat wrapper stays chewy.