Bindaetteok – Mung Bean Pancakes (South Korea)
Bindaetteok are savory Korean pancakes made from ground mung beans, kimchi, and pork, delivering a crispy exterior with a soft, flavorful interior. The combination of nutty beans, spicy fermented kimchi, and aromatic scallions creates a balanced, hearty bite, perfect when dipped in a tangy soy-vinegar sauce.
Ingredients:
- 1 cup (240ml) dried split mung beans
- ¾ cup (180ml) water
- ½ cup (120ml) kimchi, chopped
- ½ cup (120ml) bean sprouts
- 2 oz ground pork
- 2 scallions, sliced into 1 inch long pieces
- 1 clove garlic, grated
- 1 tsp (4.9ml) sesame oil
- ½ tsp (120ml) salt
- ½ tsp (120ml) ground black pepper
- Vegetable oil for frying
- 2 tbsp (29.6ml) soy sauce
- 1 tbsp (14.8ml) rice vinegar
Method:
Stir together the soy sauce and rice vinegar in a small bowl and set aside for later.
Soak the mung beans in water for at least 8 hours, then drain. Add the mung beans and ¾ cup water to a food processor and blend until smooth.
Transfer the blended mung beans to a bowl and stir in the kimchi, bean sprouts, ground pork, sliced scallions, grated garlic, sesame oil, salt, and pepper (work quickly at this point as the batter can start to get soggy).
Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 cup of the batter and spread out into a thick pancake. Cook for about 3 minutes, or until the bottom is golden brown. Flip the pancake and cook for 2 minutes, or until both sides are golden brown. Repeat with the remaining batter.
Serve with the soy sauce and rice vinegar mixture for dipping.