Fusion Chinese style buckwheat crepe, upgraded buckwheat crepe s
The ingredients that come to mind when you think of buckwheat crepe are sour kimchi and pork, and this Chinese style buckwheat crepe has changed its sauce and ingredients to a unique taste.
2 serving
Within 15 minutes
중년아빠v
Ingredients
  • buckwheat flour
    2cup
  • Shrimp.
    1cup
  • Cellophane noodles
    1cup
  • leek
    1cup
  • Cheongyang red pepper
    1ea
  • Carrot
    little
  • leek
    little
  • crushed garlic
    little
  • Oyster sauce
    1ts
  • a sea captain
    1ts
Cooking Steps
STEP 1/16
Add 2 cups of buckwheat flour sold in the market.
STEP 2/16
Add 2 cups of water and stir well.
The dough needs to be thin.
STEP 3/16
Prepare the ingredients by cutting them in advance.
Chop chives, carrots, onions, green onions, and cheongyang peppers.
Prepare 1 tsp ground garlic, too.
STEP 4/16
It's a neutralizing sauce.
Add 1 tsp oyster sauce, please.
Add a teaspoon of deep-flavored sea captain sauce, too.
You don't need to add chili oil sauce, but it gives you a spicy and savory taste. (You can consider it as the role of chili oil.)
If you don't have it, you can add a little bit of chili oil.
STEP 5/16
Put cooking oil in the wok and heat it up.
After changing to low heat, add ground garlic, onions, and green onions to make green onion oil. The fragrant taste rises and the flavor deepens.
STEP 6/16
Add chives, carrots, and cheongyang peppers and stir-fry them over high heat.
STEP 7/16
Add the Chinese sauce.
STEP 8/16
Add the prepared shrimp.
It's good to cut the medium or small shrimp in half.
STEP 9/16
Chop 1 cup of soaked glass noodles that have been soaked in cold water for about an hour in advance.
STEP 10/16
Stir-fry it quickly on high heat. It'll cook quickly.
The Chinese sauce is seasoned to a certain extent, so you don't need to season it additionally, and if you don't like it, you can dip it in soy sauce.
STEP 11/16
Put the frying pan on low heat, cover it with cooking oil, and add a ladle of dough. It cooks right away.
The key is to cook it thinly, but it's not working well.
Try it many times with care.
STEP 12/16
If the dough is cooked a little, it may burn too much, so turn off the heat for a while and put the filling on top like wrapping gimbap.
I shouldn't, so don't put in too much and put in an appropriate amount.
You have to do it with your gut, so if you do it a few times, you'll get it.
STEP 13/16
Wrap it well on both sides.
Turn on the heat and cook a little longer, and it will be cooked until golden brown.
STEP 14/16
It's done.
You can cut it carefully with a knife.
STEP 15/16
Let's take a look inside.
You can see the glass noodles, and the shrimp looks chewy.
The taste of Chinese food comes out.
STEP 16/16
You can enjoy it.
You need to control the heat well, so please pay attention to the heat control as it is in the recipe. You can add or subtract Chinese sauce to your taste.
stir-fried Rice Cake Recommended recipe
  • 1
    Maritel Jongwon Baek oil tteokbokki
    4.76(29)
  • 2
    Sausage soy sauce tteokbokki. Tteokguk tteok. Soy sauce tteok
    4.91(199)
  • 3
    The soup tteokbokki, golden recipe. Gungmul is more delicious
    4.93(356)
  • 4
    It's a trend ! Hot Chicken Carbonara's Tteokbokki Ver. Makkatte
    5.00(37)
Bibimbap Recommended recipe
  • 1
    Savory and crunchy bean sprout bibimbap - imitating Jongwon Baek
    4.86(14)
  • 2
    Stir-fried onion bibimbap
    4.96(54)
  • 3
    Let's mix it with easy ingredients! Lettuce bibimbap
    4.94(18)
  • 4
    yummy yukhoe and yukhoe bibimbap
    5.00(9)