Korean Mung Bean Street Pancake
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Bindaetteok-street is a Korean market-style mung bean pancake made by grinding soaked mung beans into a thick batter, then pan-frying it loaded with bean sprouts, kimchi, ground pork, and scallion in generous oil.
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The batter crisps into a deep golden shell while the interior stays moist and creamy. Kimchi weaves in a gentle spiciness alongside its fermented depth, and pork releases savory fat throughout the pancake. Bean sprouts provide a light crunch that offsets the density of the batter. Skimping on oil leaves the crust chewy rather than crisp, so a generous pour is part of the technique. A soy-vinegar dipping sauce served alongside cuts through the richness and ties the dish together.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Season
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.
- 3Season
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.
- 4Control
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.
- 5Heat
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ground soaked mung beans form a thick batter for this crispy market-style pancake with pork.
- Finish cue
- Cook the other side 3 to 4 minutes more; it is done when it springs back lightly when pressed with a finger.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
38min, 9 ingredients
Category median
30min, 8 ingredients
Based on 80 recipes
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