Savory Mung Bean Pancake (Bindaetteok) Made from Scratch
Savory Mung Bean Pancake (Bindaetteok) Made from Scratch
How to Make Mung Bean Pancake: Delicious Bindaetteok Made by Grinding Shelled Mung Beans Directly (No Pre-made Mix!)
This is the first time I’ve made Mung Bean Pancake (Bindaetteok) for myself this Lunar New Year, after always receiving it from others. My family’s style is to make it without pork. My father, whose hometown is in North Korea, prefers it this way because pork can sometimes have an unpleasant smell. By omitting the pork, the pure savory flavor of the mung beans truly shines through. I realized, ‘Ah, this is what Mung Bean Pancake tastes like!’ I use fresh bean sprouts without blanching them, so they provide a delightful crunch. Also, like most pancakes, while a large one is impressive, the center often doesn’t get as much love. Therefore, I made them in smaller, bite-sized portions, perfect for serving as a side dish with rice later.
Ingredients- 500g shelled mung beans
- 1/2 cup white rice (short or medium grain)
- 3 leaves fermented kimchi
- 1/3 carrot
- Mung bean sprouts, as needed
- 1 stalk green onion
- 2 red chilies
- Salt, to taste
- Cooking oil, as needed
Cooking Instructions
Step 1
Rinse the shelled mung beans thoroughly under running water until the water runs clear, not cloudy. Gently rub the beans with your hands while rinsing to help remove any remaining skins. Soak the rinsed mung beans in water for about 12 hours.
Step 2
Rinse the white rice until the water becomes clear. Soak the rice in water for the same duration as the mung beans, approximately 12 hours.
Step 3
Drain the soaked shelled mung beans and white rice. It’s okay if some green skins from the mung beans remain; they won’t affect the final taste or appearance significantly.
Step 4
Place the soaked mung beans and rice into a blender.
Step 5
Blend until smooth. Add a small amount of water if necessary, but aim for a thick batter consistency. Overly watery batter can cause the pancakes to spread too much.
Step 6
Transfer the blended mixture to a large bowl. Repeat the blending process in batches if needed, until all mung beans and rice are processed into a batter. This process is repeated until all batter is made.
Step 7
Wash the kimchi to remove excess brine and finely chop it. Well-fermented kimchi will lend a richer flavor. Add the chopped kimchi to the mung bean batter and mix well.
Step 8
Finely julienne the carrot and finely chop the green onion. Add the prepared carrot and green onion to the batter and mix thoroughly. These vegetables add color and texture.
Step 9
Wash the mung bean sprouts and add them directly to the batter. Since sprouts release water, it’s best to add them last and mix gently to maintain their crispness. This is done to prevent the sprouts from becoming mushy.
Step 10
Add a small amount of salt to season. It’s easier to add more salt later if needed than to correct an overly salty dish. It’s better to under-salt and adjust with dipping sauce.
Step 11
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Ladle about a half-cup of the mung bean batter onto the hot pan and spread it into a round shape. Aim for a thickness of about 1-1.5 cm for even cooking.
Step 12
Arrange thinly sliced red chilies on top of the batter. The chilies will add a beautiful color contrast as they cook.
Step 13
Once the edges of the pancake turn golden brown and set, carefully flip it over. Reduce the heat to low and cook, flipping occasionally, until both sides are golden brown and the inside is cooked through. This ensures a crispy exterior and a tender interior.
Step 14
Once cooked, transfer the Mung Bean Pancake to a plate and let it cool slightly. While delicious served hot, letting it cool for a few minutes can enhance its savory aroma. Enjoy your homemade Mung Bean Pancake!
