How to make Bindae-tteok

Why cooks start here

Bindae-tteok is cooked the way Gwangjang cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a korean family cook actually puts it on the table.

Bindae-tteok, a savory pancake rooted in Korean culinary tradition, is a beloved staple of home kitchens across the country. Its origins are deeply tied to the bustling streets of Gwangjang Market, where vendors expertly craft these crispy delights. This version captures the essence of the way Gwangjang cooks it, with salt measured by touch and oil used liberally, creating a dish meant for communal enjoyment. The pancake achieves a perfect balance of textures and flavors — the mung bean batter provides a hearty base, while the kimchi adds a tangy, spicy kick. Mung bean sprouts contribute a subtle crunch, making each bite a delightful contrast. Generously fried to a golden crisp, Bindae-tteok is best enjoyed hot, straight from the pan, inviting everyone to gather around and share.