Bindaetteok – Kimchi Mung Bean Pancakes

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Last Updated on January 12, 2020 by Chef Mireille

Korean Mung Bean Pancakes

K is for Korea…

Bindaetteok are a very popular street food in Korea. Although many traditional versions are made with 100% mung beans, sometimes these are very difficult to keep together when making them. As this was my first time making them, I opted for the version that includes a little sweet rice that helps bind the pancakes. Many modern Korean cooks use this easier methodology.


You will most likely see two versions of bindaetteok in Korea and I’ve made both versions here – the Vegetarian version as well as the pork version.

Bindaetteok

Ingredients:

  • 2 1/2 cups yellow mung beans
  • 1/2 cup sweet rice/sushi rice
  • 1 teaspoon soy sauce
  • 1/4 cup kimchi liquid
  • 1 teaspoon sesame oil
  • 4 scallions, finely chopped
  • 2 red chiles, finely chopped
  • 1 cup kimchi, finely chopped
  • 3/4 teaspoon salt

Pork Ingredients:

  • 1/2 lb. ground pork
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon cooking wine
  • 1 clove garlic, finely chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground ginger

Soak mung beans and rice for at least 6 hours.
If doing the pork version, combine pork with all pork ingredients and stir to combine. Place in refrigerator and marinate until ready to use.
In a blender,combine rice and mung beans with 1/2 cup water, soy sauce, kimchi liquid and sesame oil. Grind to a barely smooth batter. Add scallions and chiles. Blend for a few seconds.
Transfer to a bowl. By hand, fold in the kimchi, until thoroughly combined.
If doing the pork version, divide the batter in half.
To half the batter, add the marinated pork. Stir to combine.

Heat 2 tablespoons of oil in a large skillet. Add 1/4 cup of batter for each pancake and fry until golden brown on both sides.

Drain on paper towels. Serve with Dumpling Sauce.

Korean Street FoodKimchi PancakesThey were both really delicious with the briny taste from the kimchi, but the Vegetarian version is more dense.

See also  15 World Cuisine Recipes - International Recipes

A combination of both made a really delicious lunch with some fresh cucumber slices.

Boy, have I been on a Korean kick lately so don’t forget to check out my other Korean recipes:
Bibimbap – Korean Rice Bowl
Korean Cauliflower Stir Fry
Korean Roast Cornish Hen

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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