[4] The filtered batter is cooked on a sodang (소당) which is the lid of a sot (솥, a traditional big pot) and used for pan-frying.

Several pieces of vertically ripped salted napa cabbage and scallions are put on the heated sodang, and the batter is poured over them from their margin.

In the Jeju region, the dish is called bingtteok (빙떡) or Jejudo bindaetteok[7] and stuffed with boiled shredded radish.

The fillings commonly used in Gangwon Province are japchae (noodle salad), shredded sour kimchi, radish, scallions, garlic, and pork or squid which are seasoned and stir-fried together.

[8] In the Pyeongchang region, half transparent noodles called cheonsachae (천사채), which are made from kelp, are especially used.