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1
Combine the buckwheat flour with 400 ml of the cold water and whisk until a smooth slurry forms with no dry clumps. Strain the entire slurry through a fine cloth, squeezing firmly, so that hull particles and grit are left behind in the cloth rather than carried into the finished jelly, where they would mar its silky texture. The strained liquid should be a uniform grey-brown with no grit.
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2
Pour the strained slurry into a heavy-based pan, add the remaining 1 litre of cold water, and stir to combine before setting over medium heat. Stir continuously and without pause for 15–20 minutes as the mixture heats — this is where the dish lives or dies — because buckwheat starch seizes into lumps the moment it meets heat without movement, and those lumps cannot be worked out once formed. Drive the spoon into the corners and across the base until the paste thickens to a heavy, porridge-like consistency that pulls away from the sides of the pan; a deep, even grey-brown colour tells you the starch is fully cooked, whereas pale tan means the concentration is insufficient.
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3
Immediately pour the hot paste into wetted moulds, working quickly so the jelly does not begin setting in the pan and leaving a rough, uneven surface behind. Smooth the top with a wetted spatula so the jelly releases cleanly and slices with a neat edge once set.
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4
Allow to cool at room temperature for 1–2 hours until the jelly holds a clean edge when pressed. Do not refrigerate, as cold suppresses the subtle, earthy buckwheat flavour and drives the texture toward a stiff, rubbery firmness rather than the cool, silky give that defines this jelly at its best.
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5
Unmould and slice into even strips. Dress with ganjang, sesame oil, chopped kimchi, and sliced green onion. The jelly itself should be faintly earthy and clean; the dressing provides the primary flavour.