Bingtteok

Step 1: Whisk 4 oz buckwheat flour, 1 cup water and ¼ tsp salt until smooth and runny, like single cream. Leave to rest for 10 minutes while you make the filling.

Step 2: Bring a pan of water to the boil, add 1 ⅛ lb Korean radish (mu) or daikon and cook for 2–3 minutes until it bends but still has some crunch. Drain, cool under cold water and squeeze out as much water as you can.

Step 3: Mix the radish with ¾ tsp salt, 2 spring onions, 1 tbsp toasted sesame oil and 2 tsp toasted sesame seeds. It should taste mildly salty and nutty.

Step 4: Heat a large non-stick pan over a medium heat and wipe with a little 2 tbsp neutral oil. Pour in about 3 tablespoons of batter and tilt quickly to spread it into an 18–20 cm round.

Step 5: Cook for 1–1½ minutes, until the edge lifts and the surface turns from glossy to matt and dry. Don't let it brown. Flip and cook for 20 seconds more.

Step 6: Slide it onto a board, lay a line of filling along one edge, fold in the sides if you like, and roll up. Repeat with the rest of the batter, stirring it each time as buckwheat settles. A common mistake is a pan that is too hot, which makes the crêpes brittle so they crack when rolled.

Step 7: Cut each roll in half and serve warm or at room temperature.