Joint appraisal of dishes
Mung-bean pancake is one of the folk foods deeply rooted in the life of our people from olden times.
Formerly it was called Pindaettok which means treating guests with respect or called Pinjattok which means a food taken by poor people. These names well suggest its close association with the people’s life.
One day in May Juche 72 (1983), Chairman
The Chairman sat down to a table, telling that he was going to see the cooking skills of the restaurant.
Officials were puzzled and hesitated what to do.
Reading their mind, the Chairman told them friendly not to worry about him and he wanted to take the foods as served to the people.
When the foods were offered on the table he had the officials sat together at the table and he tasted first, talking of the joint appraisal of the foods of the Chongnyu Restaurant.
Tasting a mung-bean pancake he said it was not well done, and taught that the mung beans should be finely ground and fried with Kimchi and lard.
From olden days, the mung-bean pancake of the Phyongan Province was well known for its peculiar and appetizing flavor, because it was made with watered mung-bean powder, cabbage Kimchi and lard. As a specialty of the province, it was taken in ordinary days and on holidays especially for the welcome guests.
The mung-bean pancake tastes good and has high nutritive values as a health food. With proteins, carbohydrates and vitamins evenly involved, it has the effect of detoxication and promotion of health.
The teachings of the Chairman of that day as for the mung-bean pancake represent his love for the people and benevolent measures to improve the quality of the folk food by encouraging the outstanding culinary tradition of our nation.
