Thin, earthy buckwheat crepes wrapped around a savory filling of pork, kimchi, radish, and bean sprouts may look a little like European crêpes, but memil jeonbyeong (메밀전병) belongs firmly to the Korean table.
VISITKOREA describes buckwheat crepes as thin buckwheat batter filled with vegetables and meat, with pork, squid, or julienned radish among the possible fillings. Buckwheat dishes are particularly associated with Gangwon State, where the grain has long been used in local cooking.
What Are Korean Buckwheat Crepes?
The English phrase “buckwheat crepes” makes memil jeonbyeong easy to picture, but the flavor is quite different from a French crêpe. The batter is savory rather than sweet, and the filling commonly includes seasoned vegetables, kimchi, or meat.
The buckwheat gives the wrapper a light gray-brown color and a nutty, slightly earthy flavor. Because pure buckwheat contains no gluten, this home-friendly recipe adds a small amount of wheat flour to make the crepes easier to roll without cracking.
Ingredients — Makes 8 Crepes, Serves 4
For the Buckwheat Crepes
- 1 cup (120 g) buckwheat flour
- 1/3 cup (40 g) all-purpose flour
- 1 1/2 cups (360 ml) cold water
- 1/2 tsp fine salt
- 1 tbsp neutral cooking oil, plus more as needed
For the Filling
- 5.3 oz (150 g) lean ground pork
- 5.3 oz (150 g) well-fermented kimchi, finely chopped
- 3.5 oz (100 g) Korean radish or daikon, julienned
- 3.5 oz (100 g) mung bean sprouts
- 2 green onions, sliced
- 1 garlic clove, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- Black pepper to taste
Simple Dipping Sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp water
How to Make Memil Jeonbyeong
Step 1. Make the Batter
Whisk the buckwheat flour, all-purpose flour, salt, and cold water until smooth and quite thin. Let the batter rest for about 15 minutes while you prepare the filling.
It should spread easily when the pan is tilted. If it feels thick like American pancake batter, add water a tablespoon at a time.
Step 2. Cook the Filling
Heat a skillet over medium-high heat. Add the ground pork and cook until no longer pink. Add the garlic, kimchi, radish, and bean sprouts.
Season with soy sauce, sesame oil, sugar, and black pepper. Continue cooking until the vegetables soften and excess moisture has mostly evaporated. Stir in the green onions and let the filling cool slightly.
Step 3. Cook Thin Buckwheat Crepes
Lightly oil a nonstick skillet over medium heat. Pour in about 1/4 cup of batter and immediately tilt the pan to spread it into a thin circle.
Cook for about 1–2 minutes, until the surface looks dry and the edges release easily. Flip and cook the second side for about 30 seconds. Repeat with the remaining batter.
Step 4. Fill and Roll
Place 2–3 tablespoons of filling across the center of each crepe. Fold the sides inward slightly, then roll it into a loose cylinder.
Serve warm with the soy-vinegar dipping sauce.
Common Mistakes to Avoid
The most important mistake to avoid is a wet filling. Kimchi and bean sprouts release liquid, and too much moisture makes the crepes soggy and difficult to roll. Cook until the mixture looks moist but not watery.
Also keep the wrappers thin. A thick buckwheat pancake can become heavy and brittle rather than flexible.
Easy Substitutions
No Korean radish? Daikon is the easiest substitute. Ground turkey can replace pork, while finely chopped mushrooms and firm tofu make a useful meat-free filling.
If you need a fully gluten-free version, the wheat flour and regular soy sauce must both be replaced. Pure buckwheat wrappers are possible, but they are more fragile and require more careful handling.
Calories & Nutrition per Serving
Estimated for 2 filled crepes, or one-quarter of the recipe, including dipping sauce:
- Calories: ~300 kcal
- Carbohydrates: ~35 g
- Protein: ~19 g
- Fat: ~10 g
- Fiber: ~5 g
- Sodium: ~840 mg
These values are estimates and can vary with kimchi, soy sauce, pork fat content, and the amount of oil absorbed.
FAQ
Are Korean Buckwheat Crepes the Same as French Crêpes?
No. Memil jeonbyeong is savory, usually contains a seasoned filling, and has the distinctive flavor of buckwheat.
Is Memil Jeonbyeong Spicy?
It can be mildly spicy if the filling contains kimchi, but the heat level depends on the kimchi used.
Can I Make the Crepes Ahead?
Yes. Cook the wrappers and filling separately, refrigerate promptly, and assemble shortly before serving.
What Should I Serve with Them?
They work well as a snack, appetizer, or part of a Korean meal. Buckwheat crepes are also often enjoyed with makgeolli.
Another Korean Traditional Food Recipes
- Korean pancakes, Pajeon recipe
https://kculturehub.com/2026/10/08/pajeon_recipe_korean_scallion_pancakes/
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