Noku Bindaettoek is a traditional Korean pancake made by mixing various ingredients into a batter made from ground mung beans and frying them in oil. Noku-bindae-ttoek originated in Pyeongan-do as a food served on holidays, banquets, and ancestral rites tables. In North Korea, it’s called Nokdu-jjim(Pan-fried mung bean), and it is called bindaetteok and it’s called Bindae-tteok / Nokdu-jeon(Mung bean pancake). Mung beans are commonly grown in the mountainous regions of Gangwon-do and Jeolla-do, and the Nokdu-bindae-ttoek has become a popular food commonly eaten everywhere in Korea.

When making the mung bean pancake, first soak the mung beans in lukewarm water and peel them. Grind the mung beans finely, add pork, garlic, green onions, salt, and pepper and knead. Mix green onions, gimchi, and bean sprouts into the dough and fry in a well-oiled pan. At this time, it is fried thickly so that the outside is crispy and the inside is soft. Even if it’s the same mung bean pancake, the size of the ingredients varies slightly from region to region. In the Pyeongan-do region of north Korea, pork and vegetables are cut into large pieces and placed on top of mung beans and fried thickly. On the other hand in Seoul, pork and vegetables are chopped into small pieces and fried.

Mung bean pancake is a perfect combination of the savory taste of mung beans, various vegetables, and meat, and it is even more delicious when dipped in soy sauce-based seasoning. There is a tradition of eating Mung bean pancake with Makgeolli(Unrefined rice wine) on rainy days, because the oily taste of Bindaetteok goes well with the coolness of the Makgeolli. Mung bean pancake can be eaten at traditional markets and restaurants in Korea, and is especially a representative food at traditional markets. Representative examples include Seoul Gwangjang Market and Busan Gukje Markek, which are famous for their delicious food.