Bindaetteok (Mung Bean Pancakes) Recipe
Bindaetteok is Korean Mung Bean Pancake that is gluten-free, savory, and filling. They are super delicious, and you can enjoy them anytime.
Equipment
- A Pot
- Large Bowl
- Blender
- Non-Stick Pan
- Spatula
- Small-Sized Bowl
Ingredients
- 2 Cups Of Mung Beans Dried, peeled & split
- 8 Ounces Of Mung Bean Sprouts Suju Namul
- 4 Ounces Of Pork Finely Chopped Or Ground
- 8 Ounces Of Kimchi
- 7 To 8 Scallions
- 1 tsp Garlic
- 1 tbsp Sesame Oil
- Salt
- Vegetable Oil For Frying
For Dipping Sauce
- 2 tbsp Soy Sauce
- 1 tbsp Vinegar
- A Pinch Of Black Pepper
- A Pinch Of Red Pepper Flakes or Gochugaru Optional
Instructions
- First of all, you will have to rinse well and then soak the mung beans in water for about 4 to 5 hours. After it is soaked well, drain the water and keep it aside for some time.
- Meanwhile, take a pot and add some water. Bring it to a boil and cook the mung bean sprouts in boiling water for about 5 minutes. However, you can skip this step of blanching if preferred.
- Rinse the mung bean sprouts in cold water in order to stop cooking. Now, drain and simply squeeze out the extra water.
- Now, it's time to cut the scallions and kimchi into thin slices.
- Next, take a large bowl and add the kimchi, scallions, bean sprouts, soy sauce, pork, garlic, and sesame oil. Mix everything properly.
- Add two cups of soaked beans to a blender. Pour 3/4 cup of cold water into the blender with 1/2 teaspoon of salt. Grind until it becomes a coarse, sand-like texture.
- Add this batter to the mixture of vegetables and pork. Gently combine the mung bean matter until all the ingredients are distributed evenly.
- Take a non-stick pan and keep it over medium to high heat. Add 2 tablespoons of vegetable oil and allow it to become hot.
- Take the above-prepared mixture and ladle it into the pan. Spread it evenly into a thin round structure. Cook it until the bottom part becomes golden brown; it might take 3 to 4 minutes. Now, turn it over and add some more oil to cook it properly.
- Using a spatula, press it down and cook for another 1 to 2 minutes. Repeat the same process with the rest of the batter.
- Serve hot with the dipping sauce.
For Making The Dipping Sauce
- Take a small-sized bowl and add all the ingredients like soy sauce, vinegar, black pepper, and red pepper flakes, or gochugaru into it.
- Combine everything properly to get a proper mixture of all the flavors. That's it, enjoy!
Notes
- Before thinly chopping the kimchi or adding it to the pancake batter, remember to rinse the kimchi properly. This is so because kimchi can influence the overall flavor as well as the color of the bindaetteok.
- A lot of people prefer to make use of gosari (fiddlehead or fernbrake) when they cook bindaetteok. If you want, you can also make use of it, but it can be skipped as I did in this recipe.
- Bindaetteok is actually a filling meal. This can be eaten as an appetizer or side dish, or a meal for dinner. You can refrigerate the leftovers for about 2 to 3 days or freeze them for a month. Just defrost the pancake at room temperature and then warm it up in a microwave or a pan over low heat.
- You can utilize a generous amount of vegetable oil to make crispy pancakes.
- You can also consider using alternative oils, such as olive oil, in order to make it more healthier. It's not mandatory to use vegetable oil only.
- Another important point is that you can actually try different types of dipping sauces. In this recipe, I have mentioned a dipping sauce made from soy sauce, vinegar, black pepper and red pepper flakes or gochugaru. But you try other sauces, such as peanut sauce or sweet chili sauce, to complement the pancakes.