Side Dishes

Jeju Bingtteok with Tangerine Soy Sauce

Name: Jeju Bingtteok with Tangerine Soy Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 50 g Buckwheat flour; as needed Water; 30 g Korean radish; 2 g Ground black pepper; 2 g Dried kelp (dasima); 5 g Minced garlic; 5 g Green onion, minced; 5 g Low-sodium soy sauce; 2 g Sesame seeds; 10 g Tangerine juice; 2 g Sesame oil; a little Cooking oil

제주도 빙떡, 귤간장소스

Jeju's thin buckwheat crepes rolled around radish simmered in kelp stock and tossed with green onion, garlic, sesame and sesame oil, served with a tangerine juice and low-sodium soy dip. Nutty buckwheat and sweet, refreshing radish keep it from tasting bland.

📝 Step-by-Step Instructions

Mix the buckwheat flour with water into a thin batter.

Jeju Bingtteok with Tangerine Soy Sauce — step 1

Julienne the radish and simmer in kelp stock.

Jeju Bingtteok with Tangerine Soy Sauce — step 2

Sauté the green onion and garlic, then toss with the radish, sesame seeds, sesame oil and pepper.

Jeju Bingtteok with Tangerine Soy Sauce — step 3

Cook thin crepes and roll them around the radish filling.

Jeju Bingtteok with Tangerine Soy Sauce — step 4

Reduce the tangerine juice and stir in the low-sodium soy sauce.

Jeju Bingtteok with Tangerine Soy Sauce — step 5

Plate the rolls with the sauce.

Jeju Bingtteok with Tangerine Soy Sauce — step 6

📊 Nutrition Facts (per serving)

94.02Calories (kcal)

20 gCarbs

1.33 gProtein

0.97 gFat

9.56 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.