Prepare 3 cups of buckwheat flour and mix with 2.7 cups of water to make the batter.

Crumble 1/2 block of tofu and chop the kimchi, bean sprouts, and green onion finely.

If using pork, season it with soy sauce, mirin, garlic, pepper, and ginger powder.

Combine the chopped vegetables, tofu, and optionally seasoned pork. Add oyster sauce, sugar, and sesame oil to the mixture.

Heat a pan with oil over medium heat and stir-fry the filling until the pork is cooked and the mixture is fragrant.

Pour a ladle of buckwheat batter onto a hot pan and spread thinly. Cook until set, then flip.

Place the filling on the cooked pancake and roll it tightly. Use a spatula and spoon to assist in rolling.

Cut the rolled pancakes into bite-sized pieces.