Crispy and Savory Mung Bean Pancake (Bindaetteok)
Crispy and Savory Mung Bean Pancake (Bindaetteok)
The Best Bindaetteok Recipe for Holidays: Crispy and Flavorful!
Mung beans are known for their cooling properties and are said to help lower blood pressure. Following a recipe inspired by a popular Korean cooking show, we’ll make a delicious mung bean pancake (bindaetteok) that’s wonderfully crispy and rich in flavor. Enjoy the satisfying crunch and tender interior!
Bindaetteok Ingredients- 300g soaked mung beans
- 200g ground pork
- 1 cup aged kimchi (well-fermented), finely chopped
- 1 bunch bean sprouts (approx. 100g)
- 1 cup minced onion
- 1 cup chopped scallions
- 1 Tbsp minced garlic
- 2 Tbsp ginger juice
- Pinch of salt
- Pinch of black pepper
- 3 Tbsp pancake mix (buchim garu)
- 2 red chilies (for garnish)
Cooking Instructions
Step 1
First, prepare the mung beans. Rinse 300g of mung beans thoroughly and soak them in plenty of water for at least 3 hours, or preferably overnight. Once soaked, drain them well in a colander.
Step 2
Marinate the 200g of ground pork for the pancake. Add 2 Tbsp of cooking wine (optional, not in original but common for pork), 1 Tbsp of minced garlic, and pepper (about 3 shakes). Mix well and let it marinate.
Step 3
Now, let’s blend the mung beans. Place the soaked and drained mung beans into a blender along with 1 cup of water. Blend until the beans are coarsely ground; avoid making them too smooth, as some texture will make the pancake more delicious.
Step 4
Check the consistency of the ground mung bean batter. If it’s too watery, drain some liquid through a sieve. If it’s too thick, add a little more water until it’s pourable, like thick pancake batter. Ensure the ground mung beans have some texture.
Step 5
Blanch the bean sprouts. Bring a pot of water to a boil and add the bunch of bean sprouts. Cook for just 1-2 minutes until they are slightly tender but still crisp. Immediately transfer them to cold water to stop the cooking, then squeeze out excess water. Chop them into bite-sized pieces.
Step 6
Finely chop the aged kimchi. Remove any excess filling from the kimchi and chop it very thinly. This will help distribute the flavor evenly throughout the pancake. Lightly squeeze out any excess liquid from the chopped kimchi.
Step 7
Time to combine all the ingredients! In a large bowl, add the marinated ground pork, blanched bean sprouts, finely chopped kimchi, minced onion, chopped scallions, and the ground mung bean batter. Sprinkle in 3 Tbsp of pancake mix and mix everything thoroughly until well combined and cohesive. Taste and adjust seasoning with salt if needed.
Step 8
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Ladle portions of the batter onto the hot pan and spread them into thin pancakes. Place 2-3 pieces of red chili on top of each pancake for garnish and visual appeal. Aim for a moderate thickness; too thick and it might not cook through.
Step 9
Here’s a key tip for flipping! When the edges turn golden brown and bubbles start to appear on the surface, it’s time to flip. Gently lift the edge with a spatula to check the color. If it’s nicely browned, flip it quickly and decisively in one motion. Avoid flipping multiple times, as this can cause it to break apart.
Step 10
Once both sides are golden brown and crispy, your delicious mung bean pancakes are ready! Serve them warm for the best experience – enjoy the delightful contrast between the crispy exterior and the tender, flavorful interior. Perfect for holiday gatherings!
