Savory Mung Bean Pancakes, Bindaetteok

by Beyond Kimchee on January 13, 2012 · 30 comments

 

 Korean Mung bean Pancakes
I am very excited to present a special recipe today.
A while ago I was contacted by “Kimchi Chronicles“, the sentational PBS series on Korean food.
Marja Vongerichten, the wife of famous chef, Jean-Georges Vongerichten, shared true beauties of not only many Korean delicacies but the cultures that follows. I have been a big fan of the show and enjoyed many episodes.

It is my honor to be as their first guest blogger to present a post.

So here I am, presenting a wonderful savory mung bean pancakes called Bindatteok.
Although this dish used to be considered as a poor man’s fare, it’s an undeniable favorite with Koreans of every social class.
It might have started as a humble dish for the commoners, but the flavor is as rich as the queen of England.

I adapted the Mrs. Rhee’s recipe in the Kimchi Chronicles Cookbook with a few tweaks to make it my own. You will find my guest post in their blog here.

Korean Mung bean Pancakes

 Mung bean are tiny whole green-colored beans.  I recommend to use split mung beans; their skins have been removed revealing delicate yellow beans.  You can find them easily in any Asian grocery stores.

Directions:

Combine rinsed mung beans and rice in a large bowl. Add cold water and soak for at least 6 hours up to 24 in the fridge. Drain and rinse them. Set aside.

This is Korean wild fern. Widely used in bibimbap and this bindaetteok. You can omit this if you can’t find.

Blanch mung bean sprouts in the boiling water  for 1 minute and squeeze gently with both hands to remove some moisture.

Bindaetteok
Chop your fermented kimchi and set aside. The sourer you kimchi is, the better it gets.

My mouth is salivating just to to say the word, “sour kimchi”, Gulp!

Korean Mung bean Pancakes

Season minced pork with garlic, salt and pepper and mix well.

 Bindaetteok

Put the beans and rice in the blender and process with 1/4 cup water. Add 1/2 cup kimchi juice for the blade to turn and stir a bit in the process so that they can blend easily. Do not over puree, it should be coarsely smooth. Pour the mixture in a large mixing bowl.

Mix in all the ingredients in the bowl.

Bindaetteok

Add soy sauce, salt and pepper and mix well.

Heat generous amount of oil in the skillet over medium heat and and spread 2-3 Tablespoonful of batter.

Korean Mung bean Pancakes

Cook for 3-5 minutes on each side until it get brown crisp. Add more oil if the pan seems dry.

Korean Mung bean Pancakes

Place a few slices of chilies on one side as a garnish if you like.

Yum, yum, yum!
Many Koreans eat these pancakes with soju, the Korean vodka,
but they go just as well with a cold glass of Coke.

Just like any savory pancakes,
this should be eaten immediately when it’s hot.

They get tough once they’ve cooled down.

As always, serve with dipping sauce!

Bindaetteok

Savory Mung Bean Pancakes (Bindaetteok)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: about 12 pancakes

Serving Size: 4-6 as an appetizer

Savory Mung Bean Pancakes (Bindaetteok)

Ingredients

Ingredients:
2 cups dried split mung beans, rinsed in a few change of water
1/4 cup short grain rice, rinsed
1/4 cup water
1/3 lb minced pork
2 cloves garlic, finely minced
1 1/2 cups fermented kimchi, chopped
4 oz mung bean sprout, blanched and squeezed to remove moisture.
3 oz Korean wild fern, sliced, optional
1/2 cup kimchi juice
1 tablespoon soy sauce
salt and pepper to taste
green/red chilies for garnish, optional
For the Dipping Sauce:
1/3 cup low sodium soy sauce
2 Tablespoon rice vinegar

Directions

  1. Combine rinsed mung beans and rice in a large bowl. Add cold water and soak for at least 6 hours up to 24 in the fridge. Drain and rinse them. Set aside.
  2. Season minced pork with garlic, salt and pepper and mix well.
  3. Put the beans and rice in the blender and process with 1/4 cup water. Add 1/2 cup kimchi juice for the blade to turn and stir a bit in the process so that they can blend easily. Do not over puree, it should be coarsely smooth. Pour the mixture in a large mixing bowl
  4. Mix in pork, kimchi, mung bean sprouts, and fern with pureed beans and rice in the bowl.
  5. Add soy sauce, salt and pepper and mix well.
  6. Heat generous amount of oil in the skillet over medium heat and and spread 2-3 Tablespoonful of batter. Cook for 3-5 minutes on each side until it get brown crisp. Add more oil if the pan seems dry.
http://www.beyondkimchee.com/bindaetteok/

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Leave a Comment

{ 26 comments… read them below or add one }

leaf (the indolent cook) January 13, 2012 at 5:09 pm

Congratulations on this awesome guest blogging opportunity! This is a very delicious first entry and something new to me as well.

Reply

Erica Sommermann January 13, 2012 at 9:46 pm

Hi Holly!  I'm so excited about your guest blog post!  Congratulations, that is simply wonderful!  :)

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beyondkimchee January 13, 2012 at 10:47 pm

Thanks, Erica.

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beyondkimchee January 13, 2012 at 10:48 pm

Thanks. Bindaetteok is quite popular pancakes among Koreans and it's delicious.

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Cookinggallery January 14, 2012 at 10:01 am

Wow, these look and sound really delicious…!!! I have never heard of mung bean pancakes, but I know that that I'll give this recipe a shot as soon as I have mung bean in mypantry. I just checked out the Kimchi Chronicle website, it's so interesting, thank you for sharing, Holly :)!

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beyondkimchee January 15, 2012 at 12:11 am

Thank you. Hope you can try soon.

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stizzle January 15, 2012 at 9:36 pm

Is it possible to use whole mung bean? I have a jar that needs to get used and was thinking that would be delicious. I have also used red lentils.

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beyondkimchee January 15, 2012 at 11:27 pm

Of course you can. You need to soak the whole mungs bean overnight and rub them with both hands. The skin will come off easily if the beans are fully soaked, and will float to the top in the water while the yellow flesh will sink to the bottom. Rinse out the beans removing as much skins as possible. Some might not come off well, but it is okay.

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jwaggie January 16, 2012 at 3:25 pm

Congratulations on your guest post!  

This looks amazing.  I have everything at home to make these!  We use to do Korean pancakes, but then we found out that my kids are allergic to wheat and have been missing them a lot.  This is a wheat free recipe!  I am going to make them tonight!  thanks :)

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Nancy Jung January 16, 2012 at 3:33 pm

Thank you for the idea. I've been trying to experiment kimchi recipes with my French friends here in France. I will try this recipe with lentils, perhaps. Is it possible to have your link to Koreataste.org to share your recipes? Thank you.

http://www.koreataste.org/lang/en/category/en/blogging-en/

Reply

kitchenriffs January 18, 2012 at 9:13 am

What an honor on the guest post!  Congratulations.  And this is a terrific recipe.  I use mung beans a lot in dals and the like, but never in pancakes.  I'll definitely give these a try – thanks.

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Hyosun Ro January 18, 2012 at 2:13 pm

Holly – Congrats on the guest post! The pancakes look delicious and pretty. Great post!

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cinnamon January 19, 2012 at 11:01 am

These look great! Can I ask how many pancakes the recipe makes, or for how many people?

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beyondkimchee January 19, 2012 at 3:40 pm

I can't say exactly how many it will make. It will depends on how big each pancake you make. I made mine about 3" in diameter and I got about 20 pancakes. It will feed at least 4 people.

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Tina January 23, 2012 at 8:56 am

Hi Holly, those look really delicious! And I have enough 'old' kimchi left to make them! Just a question: would it be possible to keep leftover batter in the fridge to fry them the next day? Thanks!

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beyondkimchee January 23, 2012 at 11:21 pm

Yes, you can keep the leftover batter in the fridge for up to couple days. You will see water is being separated from the batter, but just mix well before you cook again.

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beyondkimchee January 26, 2012 at 9:08 pm

Surely. I'll check your site. Thank you.

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kyle bea January 26, 2012 at 11:47 pm

My halmoni just brought us a huge bag of dried yellow spit mung beans and i had no idea how to cook it. This recipe made me realize how long its been since i ate bindaetteok and i guess I will be eating it daily now. Thank you again for your great recipes :)

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RiceStyle February 12, 2012 at 12:49 pm

Wahoo Korean food looks very délicious 
I have to taste it 1 day :) 

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Margaret February 17, 2012 at 8:35 pm

I made it today the first time. We had a big family so I doubled the amount of the recipe and was a little anxious how it would turn out. To my great relief, it was great!! Instead of pork, I added chopped squid and it was quite delicious too. I gave some to my son's friend who was here while I was cooking to take home. His mom called immediately after trying it. They were enjoying it too! Can the leftover pancake freeze well? Thank you.

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Carine October 30, 2012 at 9:02 am

Thank you for sharing your recipe….and where did you get such lovely dinnerware? That set is gorgeous?

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Cooking Mania February 11, 2013 at 5:06 am

Oh my! I have been searching for this recipe for years! I used to eat mung bean pancakes when I lived in a different city and love them. I made your recipe this weekend and they are simply gorgeous! I had to hunt to find kimchee, but it was so worth it. Thank you for sharing.

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Jennifer January 1, 2014 at 2:12 pm

I’ve been making these pancakes with my Korean MIL for over 15 years on New Year’s Day, and I am thrilled to have found your easy to follow and common sense recipe!! The simple addition of the rice to the mung beans during soaking is the best tip!! Thank you so much for sharing your recipe. And, have a wonderful, healthy, delicious New Years!!

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Holly January 1, 2014 at 9:17 pm

I am so glad to hear that my recipe is helping you to recreate the pancakes that you made with your MIL. Happy New Year to you!

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sophie June 21, 2014 at 2:33 am

hi,
thank you for this recipe, the pancakes taste really great!
could recommend another recipe which using wild fern? i bought a whole bag and now i don’t know what to do with it….
thanks & hello from munich, germany
sophie

Reply

Holly June 23, 2014 at 10:21 am

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