Lifestyle – Nokdu Bindaetteok (녹두빈대떡)

All photos of this article are from Google.

Hey lovelies, September is here. The weather is already cold and somewhere is raining. Chuseok is coming in Korea and what is the perfect dish for a rainy evening?

Go to any Makgeolli (막걸리) bar or traditional market, and chances are you’ll see huge piles of savory pancakes called Bindaetteok (빈대떡). They’re a popular Anju (안주) dish paired with Makgeolli (막걸리) and other traditional Korean liquors.

Bindaetteok (빈대떡)is a type of Jeon (전) that can be made with all sorts of ingredients – vegetables, fish and meat are all popular choices. The main ingredients are chopped and coated with flour and eggs before being pan-fried. There are hundreds of varieties of Jeon (전) in Korea, and these vary across regions.

Nokdu Bindaetteok (녹두빈대떡), or mung bean pancakes, were originally rather small and were placed at the bottom of Jesa (제사) meat dishes to stabilize the “towers” of meat offered to the ancestors as part of the annual ritual at Chuseok (추석) for more information about Chuseok celebration read here. The dish was first mentioned in a 17^th-century Korean cookbook, “Eumsik Dimibang” (음식 디미빵) by Lady Jang of the Andong clan. Originally smaller and more of a side dish, now one Bindaetteok (빈대떡) is large enough for two or three people to share. What sets good Bindaetteok (빈대떡) apart is the use of fresh ingredients that retain their flavors and textures. The minced pork, mung bean sprouts, kimchi, and vegetables should be evenly spread out and not drowned in the batter. The pancake should have a golden, crispy texture and shouldn’t be greasy or mushy. In certain low-end establishments, the Bindaetteok (빈대떡) smells and tastes of old grease. However, since many of this Makgeolli (막걸리) bars are second- or third-round stops, few costumers notice.

People often eat Jeon (전) when it rains because the sizzling oil sounds like raindrops. Bindaetteok (빈대떡) is also popular because mung beans are packed with nutrients, including potassium, vitamin B and iron. Also, according to traditional medicine, mung beans also have detoxification properties. Whatever your reasons, you can easily fry up some Nokdu bindaetteok (녹두빈대떡) following our recipe, but you can also head to famous bindaetteok (빈대떡) shops at markets like Gwangjang Market in Seoul. You can also try nokdu alley near Seoul National University, famous for its student makgeolli bars, but many historic bars have closed down in recent years.

- How to make Nokdu bindaetteok?

Soak skinned mung beans and glutinous rice in water overnight. Put the soaked beans and rice in a food processor with some water and blend until creamy. Add ingredients such as kimchi, minced meat, mung bean sprouts, green onions, and egg. Season with salt, pepper and sesame oil. Heat a pan over medium heat and fry about a cup of the mixture at a time to make round pancakes 15 centimeters in diameter. Prepare a dipping sauce by combining soy sauce, vinegar, and a dash of red chili pepper.

잘 먹겠습니다 ~

Have a great rainy night, lovelies!

1- KOREA monthly magazine of tourism & the cultural organization, September 2016

Xoxo,

PrincessGilda