[2][3] It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape.

[4] Bindae-tteok first appears under the name pincya (빈쟈) in the Guidebook of Homemade Food and Drinks, a 1670 cookbook written by Jang Gye-hyang.

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.

[1] Mung bean sprouts are washed, blanched, cut into short pieces and seasoned with salt and sesame oil.

[1] Washed, soaked, and husked mung beans are ground with water and seasoned with salt to make the batter.