Bindaetteok (Mung Bean Pancake)

Name: Bindaetteok (Mung Bean Pancake)
Total time: 270 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 2 cups dried peeled split mung beans (soaked); 1/2 cup water; 150g ground pork; 1 cup sour kimchi (washed; squeezed dry; and chopped); 1 cup mung bean sprouts (blanched); 1/2 cup fernbrake (gosari; chopped); 2 scallions (chopped); 1 tsp garlic

A savory pancake made by grinding soaked mung beans, adding vegetables and meat, and pan-frying.

270 minutes

Serves 1

Appetizer/Snack

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Soak the dried peeled mung beans in plenty of cold water for at least 4 hours. Drain well.

2
In a blender, combine the soaked beans with exactly 1/2 cup of water and 1 tsp of salt. Blend until it forms a thick, slightly grainy batter. Do not make it perfectly smooth.
3
In a bowl, mix the ground pork with 1 tsp soy sauce, 1 tsp sesame oil, and 1 tsp minced garlic.
4
Gently fold the seasoned pork, chopped dry kimchi, blanched bean sprouts, chopped fernbrake, and scallions directly into the mung bean batter.
5
Heat a generous amount of oil (almost shallow frying) in a large skillet over medium heat.
6
Ladle the batter into the hot oil, forming thick, 5-inch round pancakes. Fry slowly for 4-5 minutes per side until the edges are incredibly crispy and golden brown and the pork inside is fully cooked. Serve with soy-vinegar dipping sauce.

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