 Bindae-tteok being fried inGwangjang Market | |
| Alternative names | Mung bean pancake, nokdu-buchimgae, nokdu-jeon, nokdu-jeonbyeong, nokdu-jijim |
|---|---|
| Type | Buchimgae |
| Place of origin | Korea |
| Associatedcuisine | Korean cuisine |
| Main ingredients | Mung beans |
| 35 kcal (150 kJ)[1] | |
| Other information | |
| Korean name | |
| Hangul | 빈대떡 |
| Revised Romanization | bindae-tteok |
| McCune–Reischauer | pindae-ttŏk |
| IPA | [pin.dɛ̝.t͈ʌk̚] |
Bindae-tteok (Korean: 빈대떡), ormung bean pancake, is a type ofbuchimgae (Korean pancake) that originated in thePyongan Province.[2][3] It is made by grinding soakedmung beans, adding vegetables and meat and pan-frying it into a round, flat shape.[4]
Bindae-tteok first appears under the namepincya (빈쟈) in theGuidebook of Homemade Food and Drinks, a 1670 cookbook written byJang Gye-hyang.[5] The word appears to be derived frompingcya (빙쟈), theMiddle Korean transcription of thehanja word餠𩜼, whose first character is pronouncedbǐng and means "round and flat pancake-like food".[6][7] The pronunciation and the meaning of the second letter are unknown.[8]Tteok (떡) means a steamed, boiled, or pan-fried cake; usually a rice cake but in this case a pancake.
During theJoseon era (1392–1897), richer households would dispensebindae-tteok to poorer people gathered outside theSouth Great Gate of Seoul during times of hardship.[9]
Bindaetteok was often eaten in the northwestern part of Hwanghae-do and Pyeongan-do.[10]
Bindae-tteok is made with mung bean batter with a filling made ofbracken, pork, mung bean sprouts, andbaechu-kimchi (napa cabbage kimchi).[1]
To make the filling forbindae-tteok, soaked bracken is cut into short pieces, mixed with ground pork, and seasoned with soy sauce, choppedscallions, minced garlic, ground black pepper, andsesame oil.[1]Mung bean sprouts are washed, blanched, cut into short pieces and seasoned with salt and sesame oil.[1] Kimchi is unstuffed and squeezed to remove its fillings and excess juice, then cut into small pieces.[1] The ingredients are then mixed.[1]
Washed, soaked, and husked mung beans are ground with water and seasoned with salt to make the batter.[1]
The mung bean batter is ladled on a hot frying pan greased with a considerable amount of cooking oil, topped with the filling, and followed by another layer of the batter poured over the top of the filling. Finally, thebindae-tteok is topped with pieces of diagonally sliced green and red chili pepper.[1] The pancakes are pan-fried on both sides, and served with a dipping sauce consisting of soy sauce, vinegar, water, and ground pine nuts.[1]
빈쟈법
녹두 뉘 업시 거피여 되게 라 기 므디 아니케 부어 히고 젹게 노코 거피 에 라 소 녀코 그 우희 녹도 니로 더퍼 빗치 유지빗 치 지져사 죠니라
