Korean Mung Bean Sprout Bindaetteok
Quick answer
- Total time
- 60 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
The batter is nothing but soaked, ground mung beans, no wheat flour, which makes it dense and nutty, and each round goes into the pan a full 1.5 cm thick, so one is a meal.
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Blanched mung bean sprouts give the thick middle some crunch.
Ingredients
Instructions
- 1
Place soaked mung beans (300 g) in a blender with only 2-3 tbsp of water.
Blend for 60 seconds until smooth. The batter should flow thickly; too thin and the edges will not crisp.
- 2
Blanch bean sprouts (180 g) in boiling water for 30 seconds, cool in cold water, then squeeze dry.
Finely chop kimchi (100 g), onion (90 g), and green onion (1 stalk) into 0.5-1 cm pieces.
- 3
Season ground pork (120 g) with salt (1 tsp) and pepper (0.5 tsp) first and mix by hand until absorbed.
Then add to the mung bean batter along with the vegetables and stir until evenly combined.
- 4
Heat oil (5 tbsp) generously in a pan over medium heat.
Ladle batter one scoop at a time into thick rounds about 10-12 cm wide and 1.5 cm deep.
- 5
Cook 4-5 minutes until the bottom is firmly set, then flip.
Press down firmly with the spatula to compact and cook the inside through. Both sides should be a deep golden color when done.
- 6
Rest bindaetteok on a rack for 1 minute to drain excess oil.
Move to a cutting board, slice into serving pieces, and plate immediately.
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