Bindaetteok (Crispy Korean Mung Bean Pancakes)
Crispy Korean mung bean pancakes made with ground mung beans, pork, kimchi, and sprouts. The batter comes together quickly after a short soak, and the pancakes fry up golden and hearty for an easy stovetop meal.
Ingredients
- 1½ cups (10 oz, 285 g) dried split peas (mung beans) rinsed in a few change of water
- 1 cup (240 ml) water more if needed
- 5 oz (140 g) mung bean sprouts blanched and drained
- 3 oz (85 g) bracken (gosari) rehydrated and sliced, optional
- 5 oz (140 g) fermented kimchi chopped
- 3 green onions chopped
- ¼ cup (40 g) sweet rice flour (chapssal-garu)
- oil for shallow frying
- 1 tbsp (15 ml) Korean soup soy sauce (gukganjang)
- 2 pinches salt and pepper
For pork seasoning
- ⅓ lb (150 g) minced pork
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) sweet rice wine (mirim)
- ½ tbsp (7 g) minced garlic
- ½ tbsp (7 ml) sesame oil
- ½ tsp (2 g) ginger paste
For dipping Sauce
- 4 tbsp (60 ml) soy sauce
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) water
- 2 tbsp (20 g) chopped onion
- 1 tsp (4 g) sugar
- 1 tbsp (10 g) toasted sesame seeds
- 1 fresh chili finely sliced
Instructions
- Soak the beans. Rinse the split mung beans and soak them for 6 to 24 hours. Drain well.
- Blend the beans. Add the soaked beans to a food processor with 1 cup (240 ml) of water. Blend until thick and slightly grainy, not smooth.
- Season the pork. Mix the minced pork with soy sauce, mirin, garlic, sesame oil, and ginger. Set aside.
- Prep the vegetables. Blanch the mung bean sprouts for 10 seconds and cool under cold water. Drain well. Slice the gosari and chop the kimchi and green onions.
- Make the batter. Combine the ground beans, seasoned pork, sprouts, gosari, kimchi, green onions, sweet rice flour, soup soy sauce, salt and pepper. Stir until evenly mixed. Add a splash of water if the batter feels too thick.
- Cook the pancakes. Heat 2 tablespoons of oil in a skillet over medium heat. Add a ladle of batter and spread gently. Fry 2 to 3 minutes per side until golden and crisp. Add more oil as needed between batches. Repeat with the remaining batter. Rest the pancakes on a rack and serve hot with dipping sauce. To make the dipping sauce, mix all the ingredients in a small bowl.
Video
Notes
- The batter should be thick enough to hold its shape in the pan. Add water only if it feels too stiff.
- Vegetarian adaptation: skip the pork. The mung beans give enough structure on their own.
Nutrition
Serving: 4g | Calories: 372kcal | Carbohydrates: 31g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 632mg | Potassium: 175mg | Fiber: 6g | Sugar: 3g | Vitamin A: 207IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 3mg