Type Buchimgae | ||
 | ||
Alternative names Mung bean pancake, nokdu-buchimgae, nokdu-jeon, nokdu-jeonbyeong, nokdu-jijim Similar Pajeon, Jeon, Makgeolli, Kimchi‑buchimgae, Mung bean | ||
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.
Contents
History
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 (貧乏餅; literally "poor person's pancake").
Ingredients
1/2 cup mung beans, soaked overnight1 large egg (optional)1/4 cup cabbage kimchi1/2 tbsp toasted sesame oil1/4 tsp salt
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.
