Korean Mung Bean Sprout Bindaetteok
Soaked mung beans are ground into a thick batter and combined with mung bean sprouts, ground pork, and kimchi to make a traditional bindaetteok. The mung bean base delivers a hearty, nutty flavor, while the sprouts lighten the texture with their fresh crunch. Kimchi's tangy fermented notes and the pork's juices create a deeply savory pancake that is substantial enough to serve as a meal. Pressing the pancake flat and frying slowly in plenty of oil builds a thick, crackling crust.
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Instructions
- 1
Blend soaked mung beans with minimal water into a thick batter.
- 2
Blanch sprouts for 30 seconds and squeeze dry; finely chop kimchi, onion, and green onion.
- 3
Season pork with salt and pepper first, then mix into the mung batter with vegetables.
- 4
Heat oil over medium and ladle thick rounds of batter, tidying the edges.
- 5
Cook one side fully, flip, press gently, and finish until golden and cooked through.
- 6
Rest on a rack for 1 minute to drain excess oil, then slice and serve.
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