Last Updated on January 12, 2020 by Chef Mireille
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.
- 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
- 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.
A combination of both made a really delicious lunch with some fresh cucumber slices.