Bindaetteok is a Korean-style pancake dishes. Ground mung beans mixed with brackens, scallion, kimchi, and meat are pan-fried like a pancake. Usually, either pork or beef is added while other ingredients can be changed to add variation. According to the ancient document “Yeongjeopdogamuigwe”, the record on foods served to envoys from Ming Dynasty during Joseon era, ground mung beans pan-fried with sesame oil was called nokdubyeong. Another historical record “Gyugonsiuibang” shows that locals had mung bean pancakes filled with honeyed red beans. When the dish became widely known to commoners, it developed into a traditional pancake, a mixture of ground mung beans and various vegetables. It has become a key hansik dish for special occasions nowadays.

Main Ingredients :
(Serves 2)
200 g mung beans, 2 tbsp rice, 300 cc mung bean-soaked water, 1 scallion, 1 green pepper, 1 red pepper, 1/2 cup cooking oil
Other ingredients:
- 150 g minced pork (spices: 1/2 tbsp soy sauce, 1 tsp minced garlic, 1 tsp minced scallion, 1 tsp clear rice wine, 1 tsp sesame oil, 1 g ground black pepper)
- 150 g mung bean sprouts (spices: 2 g salt, 1 tsp sesame oil, 1 tsp minced garlic)
- 130 g over-fermented kimchi (spices: 1/2 tsp sugar, 1 tsp sesame oil, 2 g ground sesame with salt)
- 90 g brackens (spices: 1 tsp clear soy sauce, 1 tsp minced garlic, 1 tsp minced scallion)

Spices :
Dipping sauce: 2 tbsp soy sauce, 2 tbsp vinegar, 2 tbsp sugar



☑ Soak mung beans for 4 hours in tepid water or 8 hours in cold water.
☑ Remove the film around the beans. Don’t throw away the mung bean-soaked water that will be used to ground the beans with rice.
☑ Season the minced pork, mung bean sprouts, over-fermented kimchi and brackens separately to keep the unique taste of each ingredient.
☑ If the flavor of the over-fermented kimchi is too strong, rinse them in water.
☑ Chopped onion or spicy peppers can be added to the dipping sauce according to one’s preference.


Seon Dong-ju: Head Chef of the Menu Development & Consulting Division of CJ Freshway

Head Chef of the Menu Development & Consulting Division of CJ Freshway
Head Instructor of CJ Cooks / Host of Hansik Cooking Class