Korean pancake

Baking tool:

• non stick frying pan,
• bottom 20 cm diameter

Batter (makes 4 pancakes):

• 240 g buckwheat flour
• 1 tsp salt (4 g)
• 400 ml water

Dip (Cho Chang):

• 6 tbsp soy sauce
• 2 tbsp white (rice)vinegar
• 2 tsp sesame oil (10 ml)

Cucumber salad (Oee Saengchae):

• 1 cucumber
• 1 tbsp finely chopped green of scallion
• 3-6 tbsp white (rice)vinegar
• 1 garlic glove, crushed
• 1/2 tsp sugar
• 1/2 tsp salt (2 g)
• 1/2 tbsp sesame oil
• 2 tbsp roasted sesame seed

Decoration:

• 4 scallions
• 100 g carrot
• 1 green or red hot pepper
• 300 g sea fruit cocktail
• 8 small eggs

For cooking:

• oil

Print dit recept

Cheju-do Haemul Chon, as the name tells us, stems from the Korean island Cheju in the Yellow Sea. A place where many Koreans spend their honeymoon because of the white blossom splendour of the buckwheat fields. Such a magic view that extensive festivities are devoted to it.

The gluten free buckwheat, often associated with Northern areas, has its roots in China, where this crop is grown for at least 2000 years. It was introduced to Europe not earlier than the 15th century. No wonder that people in China, Japan and Korea could make more of it than people in northern Europe like my countrymen the Dutch with their groat porridge and heavy pancakes. In Korea buckwheat noodles are made and also for instance this type of refined pancakes. Of course with something from the sea on it, and how clever to decorate the dark batter with eggs!