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Korean pancake-Bindaetteok-04.jpg
Alternative name(s) Nokdujeon, nokdu jijim
Place of origin Korea
Main ingredient(s) Mung beans, green onions, kimchi, or peppers
Hangul 빈대떡, 녹두전, 녹두지짐
Hanja None, 绿豆, 绿豆지짐
Revised Romanization bindaetteok, nokdujeon, nokdu jijim
McCune–Reischauer pindaettŏk, noktujŏn, noktu chijim

Bindaetteok (also called nokdujeon or nokdu jijim; literally "mung bean pancake") is a variety of jeon, a Korean style pancake. It is made of ground mung beans, with green onions, kimchi, or peppers cooked in a frying pan.


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.[1] 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").


1/2 cup mung beans, soaked overnight
1 large egg (optional)
1/4 cup cabbage kimchi
1/2 tbsp toasted sesame oil
1/4 tsp salt[2]

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.


See also[edit]


  1. ^ Korean Food Series (5th Issue)
  2. ^ Verdant San Francisco: Bindaetteok

External links[edit]