Korean 20 min

Korean Bindaetteok (Mung Bean Pancake)

Name: Korean Bindaetteok (Mung Bean Pancake)
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 cup dried mung beans, soaked 4 hours; 1/4 cup water; 4 oz ground pork; 1 cup kimchi, drained and roughly chopped; 1 cup bean sprouts, blanched and chopped; 3 green onions, minced; 2 cloves garlic, minced; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1/4 teaspoon white pepper; 3 tablespoons vegetable oil per batch; Soy sauce and vinegar dipping sauce

dairy-freehigh-proteinspicy

Ingredientsfor 2

280

Cal

16g

Protein

28g

Carbs

12g

Fat

11 cup dried mung beans, soaked 4 hours
21/4 cup water
34 oz ground pork
41 cup kimchi, drained and roughly chopped
51 cup bean sprouts, blanched and chopped
63 green onions, minced
72 cloves garlic, minced
81 tablespoon soy sauce
91 teaspoon sesame oil
101/4 teaspoon white pepper
113 tablespoons vegetable oil per batch
12Soy sauce and vinegar dipping sauce

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Instructions

1
Drain soaked mung beans. Blend with water until a slightly gritty, thick paste forms — not completely smooth. Some texture gives the pancake its characteristic rustic quality.
2
Combine the mung bean paste with ground pork, kimchi, bean sprouts, green onions, garlic, soy sauce, sesame oil, and white pepper. The mixture should be thick enough to hold a mound shape.
3
Heat 3 tablespoons oil in a skillet over medium-high heat. Drop a ladle of batter (about 1/3 cup) into the pan and flatten to a 4-inch round. Cook 4–5 minutes until the bottom is very deeply golden and crispy.
4
Flip with care and cook 4 more minutes until this side is equally golden. The pancake should be crispy outside and tender within — the mung bean batter creates a different texture than wheat-flour pancakes.
5
Serve with a dipping sauce of equal parts soy sauce and rice vinegar. Bindaetteok was historically eaten at markets and street stalls — still considered the quintessential Korean street snack.