Korean Mung Bean Sprout Bindaetteok
Quick answer
Soaked mung beans are ground into a thick, dense batter and combined with mung bean sprouts, ground pork, and kimchi to make a traditional bindaetteok.
What makes this special
- Hearty mung bean bindaetteok featuring a dense, nutty base of freshly ground beans and pork.
- Ground-from-scratch mung bean batter delivers dense, nutty base flavor
- Sprouts, kimchi, and pork each contribute crunch, tang, and richness
Key ingredients
Core cooking flow
- 1 Place soaked mung beans (300 g) in a blender with only 2-3 tbsp of water.
- 2 Blanch bean sprouts (180 g) in boiling water for 30 seconds, cool in cold water, then squeeze dry.
- 3 Season ground pork (120 g) with salt (1 tsp) and pepper (0.5 tsp) first and mix by hand until absorbed.
Soaked mung beans are ground into a thick, dense 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 that nothing else quite replicates; the sprouts thread through the batter and lighten the texture with their crunch. Fermented kimchi introduces a tangy sourness that cuts through the pork fat, and the pork's rendered juices bind the whole pancake into something substantial enough to serve as a full meal. Pressing the pancake flat and frying slowly in a generous amount of oil builds a thick, crackling crust - the stage where most of the flavor development happens.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Heat
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.
- 3Season
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.
- 4Control
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.
- 5Heat
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.
- 6Finish
Rest bindaetteok on a rack for 1 minute to drain excess oil.
Move to a cutting board, slice into serving pieces, and plate immediately.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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