Korean Mung Bean Street Pancake
Keep the batter thick. Blend the mung beans, soaked for 6 to 8 hours, with just 3 to 4 tbsp water so that the batter flows slowly off a spoon, since runny batter spreads too much. Fry 10 cm rounds in 3 to 4 tbsp oil over medium heat for 3 to 4 minutes per side, until a pancake springs back lightly when pressed with a finger.
Quick answer
- Active time
- 38 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Ground mung bean batter, mixed with kimchi, bean sprouts and pork, is fried in small rounds the way market stalls do it, with no holding back on the oil.
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Well-fermented kimchi gives it a sour edge, and it is dipped in soy sauce cut with vinegar.
Ingredients
Instructions
- 1
Drain 350g soaked mung beans that have been soaking for 6 to 8 hours.
Blend with just 3 to 4 tbsp water, pulsing in 30-second intervals twice. The batter should be thick enough to flow slowly off a spoon.
- 2
Chop 120g bean sprouts and 80g kimchi into pieces no larger than 0.5cm.
Season 100g minced pork with 0.25 tsp salt and knead briefly by hand until evenly seasoned.
- 3
Add the sprouts, kimchi, pork, 30g chopped green onion, and 0.5 tsp salt to the mung bean batter and fold together with a spatula until all ingredients are evenly distributed throughout.
- 4
Heat 3 to 4 tbsp oil in a pan over medium heat until it shimmers.
Ladle the batter into 10cm rounds, pressing the center lightly to even the thickness. Oil sizzling around the edges means the temperature is right.
- 5
Cook for 3 to 4 minutes until the bottom sets to a deep golden color, then flip.
Cook the other side 3 to 4 minutes more; it is done when it springs back lightly when pressed with a finger.
- 6
Stir together 1.5 tbsp soy sauce and 1 tbsp vinegar to make a dipping sauce.
Serve the bindaetteok hot alongside the sauce - the nutty mung bean aroma pairs perfectly with the tangy vinegar soy.
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