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Korean pancake-Bindaetteok-04.jpg
Alternative names Nokdujeon, nokdu jijim
Type Jeon
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, 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]