Weonjo Mapo Halmeoni Bindaeddeok 원조마포할머니빈대떡
  • Editor Rating

  • Rated 4 stars
  • Excellent
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  • Weonjo Mapo Halmeoni Bindaeddeok 원조마포할머니빈대떡
  • Reviewed by:
  • Published on:
  • Last modified: May 17, 2016
  • Ambience
    Editor: 85%
  • Food
    Editor: 80%
  • Service
    Editor: 70%
  • Value
    Editor: 85%

Review Summary:

Even if you don't eat here, it's worth it to check out the colorful Korean pancake market below. It's lines of pancakes and fried bits and pieces for taking home or enjoying upstars. The name is a mouthful, but it means "The Original Mapo Grandmother Mung Bean Pancake." Their mung bean pancakes (bindaeddeok) are quite fine, but the crowd pleasers are the modeum twigim (tempura sampler) and modeum jeon (pancake sampler). Enjoy these with some makkolli or draft beer. It's a popular place for locals, especially college students. And it's a great place to really get a feel for the Korean lifestyle.

NOTE: This stop is part of ZenKimchi's Ultimate Korean BBQ Experience tour.

Location: Mapo
Cuisine: Korean, Snack Food, Pub Grub
Reservations: No
Suggested Items: Modeum Jeon (Various Pancakes), Modeum Twigim (Various Fried Things)

Other Amenities:

Phone: 02-715-3775



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Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for "Parts Unknown with Anthony Bourdain," The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, National Geographic, Conde Nast Traveler, the PBS documentary series “Kimchi Chronicles,” and other projects in the UK, Canada, and Australia featuring celebrity chefs such as Gizzi Erskine and Gary Mehigan.Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide.He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.
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