Bingtteok

Method

1. 1 Shred the radish and blanch it in boiling water for 3 minutes, then drain and squeeze out the excess water.
2. 2 Mix the radish with salt, sesame oil, green onions, and roasted sesame seeds to make the filling.
3. 3 Mix buckwheat flour with water to form a thin paste, then let it rest for 15 minutes.
4. 4 Spread a thin layer of batter on a pan over low heat, 2 minutes on each side.
5. 5 Place the radish filling in the center, roll it up, and cut it in half before eating.

With an appliance

• Oven 44 min

  Replace step 4: pour a very thin layer of buckwheat flour onto a greased baking tray, bake on the center rack at 210 degrees for 6 minutes, rotating the tray at the 3rd minute; add the filling and roll up while the pastry is still warm in step 5.