Here is the recipe of Laeticia CHUDA, one of the finalists of the K-Food Challenge 2020.
For this occasion, she made a forest buckwheat galette with Korean flavors thanks to pyogo (Korean Shiitake), dried black mushrooms and Korean namul (Korean dehydrated herbs).
For 4 people
For pancake dough :
For the forest trim :
Mix the buckwheat flour, wheat flour, salt and pepper. Add the egg, start mixing, then gradually dilute with water, and incorporate the sunflower oil last. Let the dough rest for 1 hour.
Cook the bacon in a frying pan. In the meantime, peel and cut the shallot and garlic. Cut the black mushrooms and shiitake mushrooms into strips.
Set aside the cooked bacon. Fry the shallot and garlic in the pan with a little butter for 3 minutes. Add the mushrooms and fry-pan for 5 minutes. Add the bacon, wild herbs and 6 tablespoons of their soaking water. Cook for 10 minutes on medium heat.
Adjust the consistency of the pancake batter with a little water or flour if necessary, then make the pancakes by pouring a small ladle of batter into a lightly oiled and hot pancake pan. Set the pancakes aside.
Off the heat, add the fresh cream to the bacon and mushroom filling, season with salt and pepper.
Put a pancake back into the pan with a little butter. Place a circle of grated comté cheese on the pancake and break an egg in the center. When the egg white begins to set, place some filling around the yolk and sprinkle with grated Comté cheese. Fold all four sides of the cake towards the center, leaving the yolk visible, and cook until the white is completely set. Repeat until all the wafers and filling are used up.