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| 1. Combine buckwheat flour, water and fine sea salt and stir them with whisk to make buckwheat pancake dough. |
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| 2. Squeeze the seasonings of Kimchi then finely chop, drain tofu and mash them. |
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| 3. Chop blanched dureup then drain with cotton patch. |
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| 4. Combine seasoning ingredients : dureup, tofu, kimchi, minced garlic, soy sauce, sugar, ground sesame mixed with salt, black pepper and sesame oil. |
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| 5. Heat oil in the pan over medium high heat and stir fry all ingredients then let cool. |
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| 6. Cut wild chive into 1cm length, mix them with cooled filings. |
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| 7. Place the prepared dough on a heated pan with grapeseed oil. |
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| 8. If one side of dough is cooked, put fillings on it then roll it. |
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2/3 cup buckwheat flour 
