Korean Mung Bean Street Pancake
Bindaetteok-street is a Korean market-style mung bean pancake made by grinding soaked mung beans into a thick batter and pan-frying it with bean sprouts, kimchi, ground pork, and scallion in generous oil. The batter crisps into a deep golden shell while the interior stays moist and creamy, and the kimchi contributes a gentle spiciness along with fermented depth. Pork releases savory fat into the pancake, while sprouts keep a light crunch that offsets the density of the batter. It is traditionally served hot with a soy-vinegar dipping sauce that cuts through the richness.
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Instructions
- 1
Blend soaked mung beans with a little water into a thick batter.
- 2
Chop sprouts and kimchi; lightly season pork with a pinch of salt.
- 3
Combine batter with sprouts, kimchi, pork, green onion, and salt.
- 4
Heat generous oil over medium and spread batter into 10 cm rounds.
- 5
Cook 3-4 minutes per side until deep golden and crisp.
- 6
Serve hot with soy-vinegar dipping sauce.
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