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Korean-style serving of Mung-bean pancake

녹두전 · Mung-bean pancake

Mung-bean pancake

녹두전

What exactly is it?

Ground soaked mung beans form a thick pancake with sprouts, kimchi and often pork. Bean flavor and a coarse, tender center distinguish it from a flour pancake. It is commonly sold under the name bindaetteok.

Main ingredients

Soaked and ground mung beans, mung-bean sprouts, kimchi, pork, scallion

Ordering and serving

Do not assume it is vegetarian because it is bean-based. Share it freshly cooked; trapped steam can soften the crust during takeaway.

Origins and changes

Historical names include binjatteok, and Pyeongan has a tradition of larger, thicker versions. Nokdujeon directly highlights the mung-bean ingredient. Stories linking bindaetteok’s name to poverty or a place name remain origin theories.

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Dish to compare

Mung-bean pancake

녹두전

Main ingredients
Soaked and ground mung beans, mung-bean sprouts, kimchi, pork, scallion
Flavor and character
Ground soaked mung beans form a thick pancake with sprouts, kimchi and often pork. Bean flavor and a coarse, tender center distinguish it from a flour pancake. It is commonly sold under the name bindaetteok.
How to eat it
Do not assume it is vegetarian because it is bean-based. Share it freshly cooked; trapped steam can soften the crust during takeaway.
Read about this dish →

Oyster pancake

굴전

Main ingredients
Oysters, wheat flour, egg, salt, cooking oil
Flavor and character
Oysters receive a thin flour-and-egg coating and are pan-fried. The light covering preserves their shape and moist flesh rather than forming a thick fritter. Pieces may be individual oysters or small clusters, served with soy-vinegar dip.
How to eat it
The oyster inside should be cooked as well as the egg coating. Dip lightly, and account for oysters, wheat and egg in the ingredient list.
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