The present invention relates to a method for producing a buckwheat cake using goosefoot and a buckwheat cake produced using the same. The method of the present invention comprises the steps of: (a) producing a wrapper having a diameter of 90-120 mm and a thickness of 2-4 mm by pouring buckwheat dough mixed with 140-155 parts by weight of buckwheat powder, 260-290 parts by weight of refined water, 8-11 parts by weight of starch powder, and 3-5 parts by weight of salt on a heated fan on which perilla oil is spread； overturning the wrapper and adding goosefoot fillings in order to be rolled therein, wherein the goosefoot fillings are produced by mixing 100 parts by weight of blanched goosefoot, 95-100 parts by weight of onions, 70-82 parts by weight of purified water, 10-23 parts by weight of perilla oil, 6-10 parts by weight of edible oil, 5-13 parts by weight of crushed garlic, 3-10 parts by weight perilla powder, 2-7 parts by weight of bamboo salt soy sauce, 0.2-1.5 parts by weight of bamboo salt, 0.9-1.5 parts by weight of synthetic seasonings, 0.2-0.3 parts by weight of spicy seasoning powder, and 0.05-0.1 parts by weight of natural preservatives； and (c) completing a buckwheat cake by overturning the wrapper filled with the goosefoot fillings at least once. The goosefoot fillings which are medicinal components are filled in a buckwheat cake which is a nutritious health food so that the buckwheat cake can be easily cooked and eaten.본 발명은 명아주나물을 이용한 메밀전병 제조방법 및 그 메밀전병에 관한 것으로, (a) 메밀가루 140 ~ 155 중량부에 정제수 260 ~ 290 중량부, 전분가루 8 ~ 11 중량부 및 소금 3 ~ 5 중량부를 섞은 메밀반죽을 들기름이 두른 달궈진 팬 위에 부어 지름 90 ~ 120mm 두께 2 ~ 4mm의 피를 만드는 단계와； (b) 상기 피를 뒤집은 후 데친 명아주나물 100 중량부에 세절된 양파 95 ~ 110 중량부, 정제수 70 ~ 82 중량부, 들기름 10 ~ 23 중량부, 식용유 6 ~ 10 중량부, 다진 마늘 5 ~ 13 중량부, 들깨가루 3 ~ 10 중량부, 죽염간장 2 ~ 7 중량부, 죽염 0.2 ~ 1.5 중량부, 합성조미료 0.9 ~ 1.5 중량부, 매운양념분말 0.2 ~ 0.3 중량부 및 천연보존제 0.05 ~ 0.1 중량부를 넣고 버무려진 명아주나물 소를 넣고 마는 단계와； (c) 상기 명아주나물 소가 채워진 상기 피를 적어도 1회 이상 뒤집으면서 메밀전병을 완성하는 단계로 구성됨으로써, 영양가 높고 건강식인 메밀전병에 약용
