Yeonbyeong (Kor. 연병, Chin. 連餠, lit. tied cake) refers to pancake rolls that are filled with sweetened sesame, red beans, or a variety of steamed and seasoned vegetables. The outer layer consists of thin dough made from wheat flour and baked on a frying pan. This layer is then filled in order to form a tubular shape. This festival dish is also known as milssam (Kor. 밀쌈, lit. wheat wrap). A luxury variation of yeonbyeong, developed in the royal palace and aristocratic families, is called gujeolpan (Kor. 구절판, Chin. 九節坂, lit. nine section platter) and consists of colored wraps served with nine kinds of fillings.
The “Annual Events in Korea” (Kor. 조선의 연중행사, Jap. 朝鮮の年中行事, 1931), compiled by the Japanese Government-General during the colonial period (1910-1945), states the following: "To make yeonbyeong one needs to make dough by mixing water and wheat flour, roll it out into thin pieces, and fry them gently in a pan. The filling of sesame mixed with red beans and honey is added to the fried dough skins, which are then made into rolls and steamed before consumption.”