Soft and Savory Miljeonbyeong (Wheat Crepes) from Scratch
DIY Delicate Miljeonbyeong: A Satisfying Wheat Crepe Recipe
Craving the delightful jeonbyeong from your favorite noodle house? Instead of buckwheat, we’re making a wonderfully soft and thin wheat crepe, Miljeonbyeong, right at home! These crepes are wonderfully tender on the outside and filled with a crisp, flavorful kimchi filling, making them a perfect hearty snack or even a light meal. The harmony between the savory kimchi and the delicate wheat wrapper is truly exquisite!
Crepe Batter Ingredients
- 5 Tbsp all-purpose flour
- 5 Tbsp pancake mix (or more flour)
- 10 Tbsp water
Kimchi Filling Ingredients
- 1 handful ripe kimchi (about 1 cup), well-drained
- 1/4 block firm tofu (about 70-80g)
- 1 handful ripe kimchi (about 1 cup), well-drained
- 1/4 block firm tofu (about 70-80g)
Cooking Instructions
Step 1
First, let’s prepare the crepe batter. In a large bowl, combine 5 Tbsp of all-purpose flour and 5 Tbsp of pancake mix. Gradually whisk in 10 Tbsp of water until you have a smooth batter, free of lumps. Aim for a consistency similar to pancake batter – it should flow smoothly but not be too thin.
Step 2
Check the batter consistency. When you lift a spoonful, it should pour off smoothly and spread thinly. If it’s too thick, add a little more water; if it’s too thin, add a bit more flour or pancake mix to adjust.
Step 3
Now, let’s make the kimchi filling. Finely chop about a handful of well-fermented kimchi. Make sure to squeeze out as much excess liquid as possible to prevent a soggy filling. If your kimchi is very sour or salty, you can rinse it briefly before chopping.
Step 4
Crumble 1/4 block of firm tofu using your hands or a fork. Press it gently to remove excess water, or wrap it in cheesecloth and squeeze thoroughly. Using pressed tofu will result in a much better texture for the filling. Add the crumbled tofu to the chopped kimchi.
Step 5
Season the kimchi and tofu mixture. Add 1/2 Tbsp minced garlic, 1/2 Tbsp sugar, 2/3 Tbsp sesame oil, and a pinch of black pepper. Mix everything well until thoroughly combined. Taste the filling; if the kimchi is already quite salty, you might not need extra salt, but adjust with a pinch of salt if needed.
Step 6
Heat a non-stick pan over medium heat and lightly grease it with cooking oil. Pour in a ladleful of the crepe batter and immediately use a spatula or spoon to spread it out as thinly and evenly as possible across the pan. Spreading it thin before it cooks is key to a tender crepe.
Step 7
Lightly grease a wide pan and preheat it over medium heat. Pour in one ladle of the batter and, as soon as it hits the pan, use a spatula or ladle to spread it into the widest, thinnest circle you can. Keep the heat at medium to prevent burning.
Step 8
Once the edges of the crepe start to lift and look slightly cooked, carefully flip it using a spatula. You can also use a second pan with a little oil to help flip it more easily and prevent it from tearing.
Step 9
Cook the second side briefly until lightly golden, then place a generous amount of the prepared kimchi filling onto one half of the crepe.
Step 10
Using your spatula, gently press down on the filling-covered side to shape it slightly. It’s best to fill it generously but not so much that the filling spills out when folded. A slightly thicker filling helps create a nice shape.
Step 11
Now, fold the crepe. Slide a spatula underneath the crepe and use another spatula to gently press down and fold it in half, creating a half-moon shape. You can also carefully fold it over using your hands.
Step 12
To plate it neatly, position the crepe near the edge of your cutting board or plate. As you slide it onto the plate, it will naturally flip over, hiding any torn edges underneath.
Step 13
Cut the Miljeonbyeong into bite-sized pieces. Thanks to the flavorful, well-seasoned kimchi filling, these are delicious even without a dipping sauce! Enjoy your homemade Miljeonbyeong, featuring thin, tender crepes and a satisfyingly crunchy and savory kimchi filling.
Step 14
For an optional dipping sauce, whisk together 1 Tbsp soy sauce, 1/2 Tbsp sugar, 1/2 Tbsp vinegar, and 1/4 Tbsp minced garlic in a small bowl. This sweet and tangy sauce complements the Miljeonbyeong wonderfully.
