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Korean pancake-Bindaetteok-04.jpg
Alternative names nokdubuchimgae, nokdujeon, nokdujeonbyeong, nokdujijim
Type buchimgae
Place of origin Korea
Main ingredients mung beans, meat, vegetable
Cookbook: bindaetteok  Media: bindaetteok

Bindaetteok(Korean: 빈대떡), also called nokdubuchimgae, nokdujeon, nokdujeonbyeong, and nokdujijim; literally "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.[1]


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.[2] 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[3]

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. ^ "빈대떡" [bindaetteok]. Basic Korean dictionar. National Institute of Korean language. Retrieved 8 December 2016. 
  2. ^ Korean Food Series (5th Issue) "Archived copy". Archived from the original on 2016-03-03. Retrieved 2008-01-23. 
  3. ^ Verdant San Francisco: Bindaetteok Archived March 4, 2016, at the Wayback Machine.

External links[edit]