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Bindaetteok
Korean Mung Bean Pancake
A savory and hearty Korean pancake made from ground mung beans, filled with a flavorful mixture of kimchi, bean sprouts, and optional ground pork, pan-fried until golden brown and crispy. A popular street food, especially from Gwangjang Market.
đ§ Ingredienser
- 2 cups Mung beans(Dried mung beans)
- 1/2 cup Kimchi(Finely chopped. Use well-fermented kimchi for best flavor.)
- 1 cup Bean sprouts(Blanched and roughly chopped.)
- 100 g Ground pork(Optional. Can substitute with finely chopped mushrooms or omit for a vegetarian version.)
- 3 Scallions(White and green parts, thinly sliced.)
- 2 cloves Garlic(Minced.)
- 1 teaspoon Salt(Or to taste.)
- 1/2 teaspoon Black pepper(Freshly ground, or to taste.)
- generous Vegetable oil(For frying. About 1/4 cup per pancake.)
đšâđł Instruktioner
- 1
Rinse the dried mung beans thoroughly. Soak them in plenty of water for at least 8 hours or overnight. After soaking, drain the beans and rub them between your hands to loosen and remove the skins. Rinse again to remove as many skins as possible. This step is crucial for a smooth batter.
â±ïž 8+ hours (soaking) + 15 minutes (skinning/rinsing) - 2
Drain the skinned mung beans very well. Transfer them to a blender or food processor. Add just enough fresh water (start with 1/4 cup) to help them blend. Process until you have a thick, coarse batter, similar in consistency to pancake batter but slightly thicker. Avoid making it too watery. Scrape down the sides as needed.
â±ïž 5-10 minutes - 3
In a large bowl, combine the mung bean batter, chopped kimchi, blanched and chopped bean sprouts, sliced scallions, minced garlic, salt, and black pepper. If using ground pork, you can lightly sauté it first until just cooked through, then drain any excess fat before adding it to the mixture. Mix everything gently until well combined. The batter should be thick enough to hold its shape when spooned.
â±ïž 10 minutes - 4
Heat a generous amount of vegetable oil (about 1/4 cup) in a large non-stick skillet or cast-iron pan over medium-high heat (around 190°C / 375°F). The oil should be shimmering but not smoking.
â±ïž 3-5 minutes - 5
Carefully spoon about 1/2 to 3/4 cup of the batter into the hot oil, spreading it gently into a round pancake shape, about 1/2 inch thick. Don't overcrowd the pan; cook one or two at a time depending on pan size.
â±ïž 1 minute per pancake - 6
Fry for about 4-5 minutes per side, until the pancake is deeply golden brown and crispy on the edges. Adjust the heat as needed to prevent burning while ensuring the inside cooks through. You should hear a gentle sizzle and see the edges firming up and turning golden.
â±ïž 8-10 minutes per pancake - 7
Once cooked, carefully remove the bindaetteok from the pan using a spatula, allowing excess oil to drain. Place on a wire rack set over a baking sheet to keep it crispy. Repeat with the remaining batter, adding more oil to the pan as needed between batches.
â±ïž 2 minutes per pancake
đĄ Proffstips
- âFor an authentic taste, visit Gwangjang Market in Seoul.
- âThe key to great bindaetteok is achieving a crispy exterior while maintaining a tender, slightly chewy interior.
- âServe hot with a dipping sauce made from soy sauce, vinegar, and a pinch of chili flakes.
- âPairs wonderfully with Makgeolli (Korean rice wine).
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Vegetarian/Vegan: Omit the ground pork entirely or substitute with finely chopped shiitake mushrooms.
- Extra Crispy: Use slightly less water in the batter for a drier mix, and ensure the oil is hot enough. You can also press down gently on the pancake while frying.