Jeju-do Kkwong Memiljeon

Finely chop the pheasant breast. In a bowl, combine the chopped pheasant breast with 15g of soy sauce, minced garlic, sesame oil, black pepper, and 10g of finely chopped green onion. Marinate for 15 minutes.

Julienne the daikon radish and carrot into thin strips.

In a separate bowl, whisk together buckwheat flour, water, and fine sea salt until a smooth, thin batter forms. Let it rest for 10 minutes.