bindae-tteok
{{Short description|Korean fried mung bean pancake}}
{{Italic title}}{{Infobox food
| name = Bindae-tteok
| image = Korea GwangjangMarket Eats 11 Bindaetteok.jpg
| caption = Bindae-tteok being fried in Gwangjang Market
| alternate_name = Mung bean pancake, nokdu-buchimgae, nokdu-jeon, nokdu-jeonbyeong, nokdu-jijim
| country = Korea
| region =
| national_cuisine = Korean cuisine
| creator =
| year =
| mintime =
| maxtime =
| type = Buchimgae
| course =
| served =
| main_ingredient = Mung beans
| minor_ingredient =
| variations =
| serving_size = 1
| calories = 35
| calories_ref = {{Cite web|url=http://www.hansik.org/kr/board.do?cmd=view&bbs_id=021&menu=PKR2020100&lang=kr&art_id=1962|title=bindae-tteok|website=Korean Food Foundation|language=ko|script-title=ko:빈대떡|access-date=25 May 2017|archive-date=10 August 2017|archive-url=https://web.archive.org/web/20170810182422/http://www.hansik.org/kr/board.do?cmd=view&bbs_id=021&menu=pkr2020100&art_id=1962&lang=kr|url-status=dead}}
| protein =
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{{Infobox Korean name
| title = Korean name
| child=yes
| hangul = 빈대떡
| hanja = none
| rr = bindae-tteok
| mr = pindae-ttŏk
| koreanipa = {{IPA|ko|pin.dɛ̝.t͈ʌk̚|}}
}}
}}
Bindae-tteok ({{Korean|hangul=빈대떡}}), or mung bean pancake, is a type of buchimgae (Korean pancake) that originated in the Pyongan Province.{{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|title=주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|last=National Institute of Korean Language|date=30 July 2014|language=ko|format=PDF|access-date=19 February 2017}}
- {{cite press release |date=2014-05-02 |script-title=ko:주요 한식명 로마자 표기 및 표준 번역 확정안 공지 |url=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465 |website=National Institute of Korean Language |language=ko}}{{cite web|url=https://www.thrillist.com/eat/nation/korean-food-kimchi-korean-bbq-bibimbap-mandu-and-other-essential-dishes-you-need-to-know|title=Korean food: The 12 essential dishes you need to know from the North and the South|last=Gentile|first=Dan|date=28 February 2014|website=Thrillist|access-date=19 May 2017}} It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape.{{Cite web|url=https://krdict.korean.go.kr/eng/dicSearch/SearchView?nation=eng&ParaWordNo=60435|title=bindaetteok|website=Korean–English Learners' Dictionary|publisher=National Institute of Korean Language|script-title=ko:빈대떡|access-date=8 December 2016}}
Etymology and history
Bindae-tteok first appears under the name {{transliteration|ko|yaleko|pincya}} ({{lang|ko|빈쟈}}) in the Guidebook of Homemade Food and Drinks, a 1670 cookbook written by Jang Gye-hyang.{{Cite book|url=http://www.davincimap.co.kr/davBase/Source/davSource.jsp?Job=Body&SourID=SOUR002198|title=Eumsik dimibang|last=Jang|first=Gyehyang|year=1670|location=Joseon Korea|language=ko|script-title=ko:음식디미방|trans-title=Guidebook of Homemade Food and Drinks|quote={{Script/Korean|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}}|author-link=Jang Gye-hyang|access-date=2017-05-25|archive-url=https://web.archive.org/web/20190112092814/http://www.davincimap.co.kr/davBase/Source/davSource.jsp?Job=Body&SourID=SOUR002198|archive-date=2019-01-12|url-status=dead}} The word appears to be derived from {{transliteration|ko|yaleko|pingcya}} ({{lang|ko|빙쟈}}), the Middle Korean transcription of the hanja word {{lang|zh|餠{{Rarely-used Chinese characters|𩜼|⿰飠者}}}}, whose first character is pronounced bǐng and means "round and flat pancake-like food".{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=162657|title=bindae-tteok|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:빈대떡|access-date=25 May 2017|archive-date=24 December 2018|archive-url=https://web.archive.org/web/20181224074053/http://stdweb2.korean.go.kr/search/View.jsp?idx=162657|url-status=dead}}{{Cite book|title=Yeogeo yuhae|last=Unknown|publisher=Sayeogwon|year=1682|location=Joseon Korea|language=ko |script-title=ko:역어유해(譯語類解)|trans-title=Categorical Analysis of the Chinese Language Translation}} The pronunciation and the meaning of the second letter are unknown.{{Cite web|url=http://ctext.org/dictionary.pl?if=en&char=%F0%A9%9C%BC|title=𩜼 U+2973C|last=Sturgeon|first=Donald|website=Chinese Text Project|access-date=25 May 2017}} Tteok ({{lang|ko|떡}}) means a steamed, boiled, or pan-fried cake; usually a rice cake but in this case a pancake.
During the Joseon era (1392–1897), richer households would dispense bindae-tteok to poorer people gathered outside the South Great Gate of Seoul during times of hardship.{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0025277|title=bindae-tteok|last=정|first=순자|website=Encyclopedia of Korean Culture|publisher=Academy of Korean Studies|language=ko|script-title=ko:빈대떡|access-date=25 May 2017}}
Bindaetteok was often eaten in the northwestern part of Hwanghae-do and Pyeongan-do.{{Cite web|title=빈대떡|url=https://terms.naver.com/entry.naver?cid=42701&docId=3384889&categoryId=58381|access-date=2021-05-03|website=terms.naver.com|language=ko}}
Preparation
Bindae-tteok is made with mung bean batter with a filling made of bracken, pork, mung bean sprouts, and baechu-kimchi (napa cabbage kimchi).
To make the filling for bindae-tteok, soaked bracken is cut into short pieces, mixed with ground pork, and seasoned with soy sauce, chopped scallions, minced garlic, ground black pepper, and sesame oil. Mung bean sprouts are washed, blanched, cut into short pieces and seasoned with salt and sesame oil. Kimchi is unstuffed and squeezed to remove its fillings and excess juice, then cut into small pieces. The ingredients are then mixed.
Washed, soaked, and husked mung beans are ground with water and seasoned with salt to make the batter.
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, the bindae-tteok is topped with pieces of diagonally sliced green and red chili pepper. The pancakes are pan-fried on both sides, and served with a dipping sauce consisting of soy sauce, vinegar, water, and ground pine nuts.
Gallery
Bindaetteok ingredients.jpg|Ingredients for bindae-tteok
Frying bindae-tteok.jpg|Pan-frying bindae-tteok
Bindae-tteok.jpg|Bindae-tteok
Women pan-frying Korean pancakes-01.jpg|Street food bindae-tteok
See also
{{Commonscat}}
References
{{Reflist|30em}}
{{Korean food and drink}}
{{Buchimgae}}
{{Flatbreads}}
{{Portal bar|Korea|Food}}