Bindae-tteok
Bindae-tteok being fried in Gwangjang Market
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| Alternative names | Mung bean pancake, nokdu-buchimgae, nokdu-jeon, nokdu-jeonbyeong, nokdu-jijim |
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| Type | Buchimgae |
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Main ingredients | Mung beans |
| 35 kcal (147 kJ) | |
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| Korean name | |
| Hangul | 빈대떡 |
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| Hanja | n/a |
| 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. It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape.
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. The word appears to be derived from bingjya (빙쟈), the Middle Korean transcription of the Chinese word 餠...
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