Gangwon Memil Jeonbyeong: Buckwheat Rolls with Kimchi, Tofu and Pork (4)

Gradually whisk water into buckwheat flour to make a thin smooth batter; rest at least 10 minutes.

Finely chop kimchi and green onion; crumble tofu and gently press away excess moisture.

Sauté ground pork in some of the oil over medium heat until fully cooked; verify 71°C (160°F) at the center rather than relying on color.

Stir in kimchi, tofu, green onion and red pepper flakes for another 3–4 minutes; evaporate excess moisture and cool slightly.

Lightly oil a skillet over medium-low heat, spread the batter thinly and cook until the edges dry.

Place filling along one edge, roll seam-side down and gently turn over low heat until the wrapper is fully cooked and golden. Cool briefly and slice.