Buckwheat Pancake with Seasoned Radish (Musaengchae)

Name: Buckwheat Pancake with Seasoned Radish (Musaengchae)
Total time: 40 min
Yield: 283 g
Ingredients: olive oil 30 spoon; seasoned radish (musaengchae) 100 g; salt 3 g; buckwheat flour 150 g

Cook 40 min Difficulty NORMAL 885 kcal

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Ingredients

Main ingredients

olive oil 3 spoon
seasoned radish (musaengchae) 100 g
salt 3 g
buckwheat flour 150 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 114.37 g 53%

Protein 21.87 g 10%

Fat 36.05 g 37%

Serving size 283g

Cooking steps

1

Mix buckwheat flour with 300ml of water and let the batter rest for 30 minutes.
2

Cook the rested batter into thin pancakes, place seasoned radish (musaengchae) on top, and roll it up.
3

Let the rolled pancakes cool slightly, then slice and serve.

Buckwheat Pancake with Seasoned Radish (Musaengchae)

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