Photograph of the finished Bingtteok

Korea · Bánh cuốn kiều mạch nhân củ cải Jeju

Bingtteok

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Buckwheat flour Buckwheat flour 8.5 oz
  • Photograph of White radish White radish 14.1 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 0.4 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Oil Oil 2 ⅔ tbsp

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.

Start cooking