Maejapgwa

In a large bowl, combine wheat flour, salt, 15g of ginger juice, and sesame oil. Gradually add 80g of water, mixing until a firm dough forms.

Knead the dough for about 10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

On a lightly floured surface, roll out the rested dough very thinly, about 1-2mm thick. Cut the dough into rectangles, approximately 5cm by 3cm.