Title: Korean Food Series (5th Issue) 
Stamp Serial#
2440 
KPC#
C-1891 
Scott#
2176b 
Date of Issue
06/15/2005 
Quantity
700,000  
Denomination
220 won 
Design
Bindaetteok
(pan-fried ground mung bean),  
Designer
Kim Hyun 
Image Area
37mm x 27mmmm 
Perforation
13 
Sheet Composition
5 x 4
(four stamps setenant) 
Paper
White unwatermarked
Printing process
and colors
Photogravure,
six colors 
Print
Korea Minting and Security Printing Corporation 
Description
The fifth Korean Food Series introduces neobiani (broiled beef), bindaetteok (pan-fried ground mung bean), jeongol (casserole), and hwajeon (pan-fried rice cake with flower petals) that demonstrate the cooking skills and unique flavors of our ancestors.

Bindaetteok (pan-fried ground mung bean)
Bindaetteok first appeared as binjatteok in Eumsikdimibang (a cooking encyclopedia) written in the 1670s by Mrs. Jang, the wife of a public officer. The dish was originally prepared by frying a mixture of water-soaked and ground mung bean, pork, bracken, mung bean sprouts, and cabbage kimchi on a cauldron lid. Bindaetteok is also called makbuchi in Hwanghae-do (Province) and nokdujijim or jijimi in Pyeongan-do (Province), and is among the foods usually served during traditional holidays and on other special occasions.