Jeju Bingtteok: Buckwheat Crepes Filled with Seasoned Radish (4)

Whisk 1.2 cups buckwheat flour, 1.8 cups water and 2 tsp Korean soup soy sauce to a thin crepe batter. Adjust the water slightly for the flour and rest briefly.

Cut 300 g radish and 60 g carrot into thin matchsticks; briefly salt with 1/2 tsp salt. Cook in a pan with 1 tbsp sesame oil until the vegetables soften.

Mix the cooked vegetables with 4 chopped scallions and optional ground sesame. Let excessive moisture evaporate as the filling cools slightly.

Lightly oil a pan over medium-low heat; spread a small ladle of batter into a thin circle. When the surface is no longer wet, turn gently and cook the other side. Start with small crepes to prevent tearing.

Place some cooked radish filling on each crepe and roll into a short cylinder. Divide into about four servings, serve warm and chill leftovers promptly.