Bindaetteok — Mung Bean Pancake with Ground Batter (빈대떡)

Bindaetteok appears in 17th-century Korean texts; Gwangjang Market in Seoul has served it continuously since the early 20th century; it is historically associated with communal celebrations and market food culture

Bindaetteok (빈대떡) is the oldest Korean pancake tradition — soaked split mung beans ground into a coarse paste and fried into a thick, savoury pancake with kimchi, pork, and vegetables embedded in the batter. Unlike pajeon's wheat flour base, bindaetteok derives its structure entirely from the ground mung bean — a naturally protein-rich base that sets firmly when fried. The grinding technique determines texture: a rough grind produces a more rustic, coarser-textured pancake; a finer grind produces a smoother, more cohesive result. Bindaetteok is historically associated with Gwangjang Market in Seoul (광장시장), where it has been fried daily since the early 20th century.

Bindaetteok's earthy, slightly sweet mung bean flavour with embedded kimchi's sour-spicy notes and pork's savoury richness creates a complex, deeply satisfying pancake. With makgeolli (rice wine) and kimchi, it forms the canonical Korean street market triad.