Although buckwheat is not well known ingredient in U.S., in Korea, it gets full respect it deserves. Especially in summertime, it is not hard to find various buckwheat foods such as Nangmyeon (made of buckwheat starch), Memil Kuksu (buckheat noodle), Memil Jeon(buckwheat pancake) or Memilmuk (buckwheat jelly) on the menu of slew of casual restaurants. Buckwheat is called ‘Memil’ in Korean and contains lots of vitamins and essential amino acids which are good for you health. From ancient time, memil has been endeared itself to Koreans as summer healthy favorite.
I was craving for fresh memilmuk my mom used to make, so I bought a bag of buckwheat flour at Whole Foods Market to make one by myself. You can go to Asian market to buy this but I found out that Whole Foods Market is cheaper that Asian store near me. (weired~)
It is great as an appetizer, in my opinion, with sweet gochujang( hot pepper paste) sauce in my recipe. It is also good combination with other main dishes such as Galbi or steak. You will love it!
For Buckwheat Jelly
½ cup Buckwheat flour
2 cup water
Handful of Red cabbage (sliced)
Handful of Mustard green or other green vegi
¼ pear (julienne)
1 teaspoon Gochujang (hot pepper paste),
1 teaspoon tomato paste,
1 Tablespoon honey,
1 teaspoon vinegar
pinch of sesame seed, salt and pepper
1. Place buckwheat flour and water in a skillet (buckwheat:water=1:4)
2. Boil them for about 10 min. stirring with wood spoon occasionally until it begins to be sticky and lumpy.
3. Low your heat and continue to boil with one-way stirring for additional 5 min.
4. Turn off the heat. Get out some rectangular containers and pour the hot jelly directly into the containers.
5. Let it cool down in refrigerator for at least 4 hours.
6. For sauce, mix all ingredients.
7. On the plate, put jelly and vegitables in order of sliced beet, cabbage, buckwheat jelly, sauce, pear and green vegi.