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Memiljeon
''Memiljeon'' is a variety of ''jeon'' or Korean style pancake, which is made from buckwheat and a couple of vegetables or kimchi. It is a traditional local specialty of Gangwon Province, where buckwheat is extensively cultivated due to the mountainous conditions and cold temperature. Especially ''memiljeon'' of Pyeongchang and Jeongseon County are famous along with ''memilmuk'' (buckwheat jelly) and ''memil guksu'' (buckwheat noodles), both of which are also made from the grain. The locals of the region prepare the dish for special occasions such as ''jesa'', a Korean ancestor veneration ritual. Whenever the farmers' market called "Pyeongchang Market" is held in Pyeongchang every five days, merchants specializing in making ''memiljeon'' are numerous, as ''memiljeon'' has been gaining a popularity in South Korea these days.
==Preparation==
The batter is prepared by mixing buckwheat flour and water to a thin consistency and sometimes a small amount of wheat flour or starch can be added to it because buckwheat itself has less glutinous elements. In a traditional way, buckwheat mixed with water is ground by millstone and the batter is strained through a sieve.〔(【引用サイトリンク】script-title=ko:평창시장(평창5일장) )〕 The filtered batter is cooked on a ''sodang'' (소당) which is the lid of a ''sot'' (솥, a traditional big pot) and used for pan-frying. Several pieces of vertically ripped salted napa cabbage and scallions are put on the heated ''sodang'', and the batter is poured over them from their margin.〔 Sour kimchi can be replaced with the cabbage. When making the ''memiljeon'', the batter should be poured thinly because thick ''memiljeon'' is considered less delicious.〔(【引用サイトリンク】script-title=ko:메밀전 )〕 Perilla oil is used to cook the dish.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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