Ganggane Maetdol Bindaetteok 강가네 맷돌 빈대떡

Korean mung beans from Jeolla Province are soaked, skinned and stone-ground on site for the nokdu bindaetteok, a mung bean pancake fried with cabbage and bean sprouts folded into the batter. The assorted jeon platter adds meatballs, tofu, perilla leaf, chili, king oyster mushroom, zucchini and pollock fritters. For the kimchi version, kimchi jeon takes the place of the mung bean pancake. Wang saeu jeon, the king prawn pancake, looks nothing like the bean pancake: it centers on thick prawn meat rather than ground batter. Drinking-table extras include makgeolli poured from a crock, whelk with thin noodles, and Sokcho-style seasoned pollock.