Bindaetteok
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| Alternative names | Mung bean pancake, nokdu-buchimgae, nokdu-jeon, nokdu-jeonbyeong, nokdu-jijim |
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| Type | Buchimgae |
| Place of origin | Korea |
| Main ingredients | Mung beans, meat, namul |
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| Korean name | |
| Hangul | 빈대떡 |
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| Revised Romanization | bindae-tteok |
| McCune–Reischauer | pindae-ttŏk |
| IPA | [pin.dɛ̝.t͈ʌk̚] |
Bindae-tteok (빈대떡) or mung bean pancake is a variety of buchimgae, Korean pancake. It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it round and flat.
Bindaetteok first appears under the name binjatteok in the Eumsik dimibang, a cooking encyclopedia written in the 1670s by Mrs. Jang, the wife of a public officer. The dish was originally prepared by frying a mixture of water-soaked and ground mung beans, pork, bracken fern, mung bean sprouts, and cabbage kimchi. This food uses honey for seasoning, and meat was put on the bindaetteok. Rich people ate meat and poor people ate bindaetteok. Therefore, this dish was called bindaebyeong (貧乏; literally "poor person's pancake").
Meat, usually pork or beef, can also be added as an ingredient. In Korean restaurants, this dish is served with a small side serving of dipping sauce made of soy sauce, minced green onions, chili pepper flakes and some vinegar.
Bindae-tteok
ingredients for bindae-tteok
pan-frying bindae-tteok
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Wikipedia