Jeju Bingtteok with Tangerine Soy Sauce
Side Dish·Other·1 serving (approx. 80g)
The savory taste of the buckwheat itself and the cool, sweet, and spicy taste of the radish make it delicious.
Calories
94kcal
Carbs
20g
Protein
1.33g
Fat
0.97g
Sodium
9.56mg
Ingredients
Main
Others
Buckwheat Flour 50g, Radish 30g, Pepper 2g, Kelp 2g, Chopped Garlic 5g, Chopped Green Onion 5g, Low-sodium Soy Sauce 5g, Whole Sesame 2g, Tangerine Juice 10g, Sesame Oil 2g
Finding these ingredients in the US
- KelpDried kelp — sold as 'dashima' at Korean markets or as 'kombu' at Japanese and health-food stores.
- RadishKorean radish (mu) is at Korean markets; daikon from any Asian grocery is the closest everyday swap.
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
- Whole SesameToasted sesame seeds are in the spice or international aisle; raw ones just need a quick toast in a dry pan.
- Low-sodium Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsRadish
- Rich in vitamin C (12mg) — acts as an antioxidant and helps you absorb iron
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Mix water into buckwheat flour to make buckwheat batter.
🔍Julienne the radish and boil in kelp broth.
🔍Stir-fry chopped green onion and garlic, then mix and toss with radish, whole sesame, and sesame oil.
🔍Pan-fry the crepe and fill with radish to roll up.
🔍Reduce the tangerine juice, then mix in low-sodium soy sauce.
🔍Plate.