Bindaetteok are thick savoury pancakes made from ground mung beans, pan-fried until crisp on the outside. The definitive version is at Gwangjang Market.

Bindaetteok has been documented in Korean cuisine since the Joseon dynasty, when it was street food sold at the Gwangjang market area in Seoul. The name means pancake for the poor, as mung beans were an inexpensive ingredient. The Gwangjang Market tradition of cooking bindaetteok on cast-iron griddles in the central food hall has been continuous since the market opened in 1905. The grinding of the mung beans to a thick batter, the addition of pork and kimchi, and the frying in a generous amount of oil until the exterior crisps while the centre remains soft remains unchanged from the Joseon preparation.

Where to eat Bindaetteok (Mung Bean Pancake) in Seoul

1 editor pick for Bindaetteok (Mung Bean Pancake) in Seoul, ranked by editorial score. All Seoul signature dishes · Bindaetteok (Mung Bean Pancake) across every city.

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Make it at home

Serves 21 hr 30 minModerate

Ingredients

  • 250g dried mung beans, soaked 4 to 6 hours
  • 100g mung bean sprouts, blanched
  • 100g kimchi, squeezed dry and roughly chopped
  • 100g pork belly or shoulder, finely chopped
  • 2 stalks spring onion, finely sliced
  • 1 teaspoon salt
  • 1 teaspoon sesame oil
  • Vegetable oil for frying (2 to 3 tablespoons per pancake)

Method

  1. Drain the soaked mung beans and grind them in a food processor or blender with 50ml water to a rough paste (not completely smooth -- texture is important).
  2. Mix in the bean sprouts, kimchi, pork, spring onion, salt and sesame oil.
  3. Heat a generous layer of oil in a heavy frying pan over medium-high heat.
  4. Spoon the batter into the pan in a thick round (about 10cm diameter, 1.5cm thick). Do not spread it thin.
  5. Fry for 4 to 5 minutes without moving until the bottom is deep golden and crisp. Flip carefully and fry 3 to 4 minutes more.
  6. Serve immediately with a side dish of soy sauce and rice vinegar.

Editor tip. The batter should be chunky, not smooth. Over-blending removes the texture that makes bindaetteok distinctive. Use generous oil: the pancake should be pan-frying, not dry-cooked.

Common allergens: Sesame, Pork (traditional version).