|Alternative names||Nokdujeon, nokdu jijim|
|Place of origin||Korea|
|Main ingredients||Mung beans, green onions, kimchi, or peppers|
|Cookbook: Bindaetteok Media: Bindaetteok|
|Hangul||빈대떡, 녹두전, 녹두지짐|
|Hanja||None, 绿豆煎, 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. 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").
- 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
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.
- Korean Food Series (5th Issue) http://www.pennfamily.org/KSS-USA/20050615-2440.htm
- Verdant San Francisco: Bindaetteok
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