Kkwong Memil Kalguksu

Clean the whole pheasant thoroughly. Place the whole pheasant in a large pot with 3000g of water, Korean radish, green onion large white parts, garlic cloves, and ginger. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the pheasant is very tender. Skim off any foam or impurities that rise to the surface.

Carefully remove the whole pheasant from the broth. Let it cool slightly, then shred the pheasant meat from the bones. Discard the bones and skin. Strain the pheasant broth through a fine-mesh sieve and set aside.

In a large bowl, combine buckwheat flour, all-purpose flour, and 5g of salt. Gradually add 180g of water, mixing until a shaggy dough forms. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest at room temperature for 30 minutes.