Bindae-tteok
 Bindae-tteok being fried in Gwangjang Market | |
| Alternative names | Mung bean pancake, nokdu-buchimgae, nokdu-jeon, nokdu-jeonbyeong, nokdu-jijim |
|---|---|
| Type | Buchimgae |
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Main ingredients | Mung beans |
| 35 kcal (147 kJ)[1] | |
| Other information | |
| Korean name | |
| Hangul | 빈대떡 |
| Revised Romanization | bindae-tteok |
| McCune–Reischauer | pindae-ttŏk |
| IPA | [pin.dɛ̝.t͈ʌk̚] |
Bindae-tteok (빈대떡), or mung bean pancake, is a type of buchimgae (Korean pancake) that originated in the Pyongan Province.[2][3] It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape.[4]
Etymology and history[]
Bindae-tteok first appears under the name binja (빈쟈) in the Guidebook of Homemade Food and Drinks, a 1670 cookbook written by Jang Gye-hyang.[5] The word appears to be derived from bingjya (빙쟈), the Middle Korean transcription of the hanja word 餠