Gangwon-do memil kkochi

In a large bowl, combine buckwheat flour and salt. Gradually add water, whisking until a smooth, thin batter forms. Let the batter rest for 15 minutes.

Heat a lightly oiled non-stick pan over medium heat. Pour a small ladleful of buckwheat batter onto the pan and swirl to create a thin, round pancake (about 15-20 cm in diameter). Cook for 1-2 minutes until the edges curl slightly and the surface is set. Flip and cook for another 30 seconds. Repeat with the remaining buckwheat batter to make several pancakes. Stack the cooked buckwheat pancakes on a plate.

Cut pork belly into thin, bite-sized strips (approximately 1cm x 5cm).