Korean Bindaetteok (Mung Bean Pancakes)
If latkes and falafel had a baby it would be bindaetteok. You could say that I’m a bit of a connoisseur of latkes. Not that there’s much to know, really. Any noob can grate a potato, toss it with a bit of onion, egg, and cornstarch and fry it into a perfect golden disk. But I digress. Bindaetteok takes the pleasures from both dishes and rolls them together to make a delicious, healthy Korean street food. Mung beans, (which you can find at your local Asian market or on Amazon here), are a healthy lentil that forms the basis for the pancake. The key to making these pancakes is to soak your beans the night before. Or, if you’re like me and forget to do so, grab a tea kettle and soak them all day in hot water.
When it’s time to cook, drain your mung beans and toss them in the food processor. You’ll end up with a gritty-looking paste, but don’t worry because the frying pan will take the coarse mush and make it tender and soft. Now there are many variations to bindaetteok that you can try. Some chefs go wild and cook diced pork and scallions in their pancakes. Others prefer kimchi and scallions. It’s really up to you! Think of all the ways you can prepare an omelette. It’s pretty much the same thing. Mung beans are so mild in flavor that they provide the perfect canvas for a variety of flavors and textures. In these pancakes I stuck to the recipe and used kimchi, sweet rice, and a splash of soy sauce. Now that I know how to make these, you can bet your bottom dollar that I’m going to get creative next time! 🙂
So go ahead and test out this fun Korean street food and let’s get cooking! Enjoy this recipe everyone and have an awesome day!
Mrs. Rhee’s Bindaetteok (Mung Bean Pancakes)
Serves: 4 to 6 (makes about 15 small pancakes)
Courtesy of: Marja Vongerichten, “The Kimchi Chronicles Cookbook”
- 2 cups dried mung beans, rinsed
- 1/4 cup sweet rice, rinsed
- 1/2 cup sour kimchi liquid
- 1 teaspoon fish sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce
- Pinch of coarse salt
- 1 generous cup finely diced sour kimchi
- Vegetable oil, for frying
- Combine mung beans and rice in a medium bowl. Add cold water to cover by at least 1 inch and soak for at least 6 hours and up to 24 hours.
- Drain the soaked mung beans and rice and place in a blender along with 1/2 cup fresh water, the kimchi liquid, fish sauce, sesame oil, soy sauce, and salt.
- Blend until coarsely pureed, then transfer to a large bowl and fold in the kimchi.
- Heat a thin layer of oil in a frying pan on medium-high heat. Using a 1/4-cup measure, ladle in the pancake batter to form 4 pancakes and cook until crisp and browned, about 2 minutes per side.
- Transfer to a paper towel-lined plate and serve hot. Enjoy!