Side Dishes
Jeju Buckwheat Crepe with Tangerine Soy Sauce
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Jeju Buckwheat Crepe with Tangerine Soy Sauce is a traditional Korean Side Dishes dish featuring Buckwheat, Korean Radish, Black Pepper, Kelp (Dashima). Difficulty: Hard. Ready in about 33 minutes.
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π₯ Watch Cooking Videos
βΆSearch βJeju Buckwheat Crepe with Tangerine Soy Sauceβ on YouTubeFind cooking videos, tutorials, and tipsβπ₯ Ingredients
Buckwheat
Korean Radish
Black Pepper
Kelp (Dashima)
Garlic
Green Onion (Scallion)
Soy Sauce
Toasted Sesame Seeds
Tangerine
Sesame Oil
All-purpose Flour
Dashida (Seasoning Powder)
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π Step-by-Step Instructions
1
Prepare all ingredients. Buckwheat, Korean Radish, Black Pepper should be washed and cut into bite-sized pieces.
2
In a pot, add water or broth as the base. Add the aromatics such as Garlic and Green Onion (Scallion).
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3
Add the main ingredients: Buckwheat, Korean Radish, Black Pepper, Kelp (Dashima). Bring to a boil over medium-high heat.
4
Reduce heat to medium-low and simmer for about 23 minutes until all ingredients are tender.
5
Season to taste with salt and pepper. Garnish and serve hot.
