📝 About This Recipe
Inspired by the vibrant Gwangjang Market in Seoul, these plant-based pancakes are a nutritional powerhouse made from soaked mung beans and smoky aromatics. Traditionally deep-fried, this air-fried version achieves a spectacular crunch and a fluffy, savory interior without the heavy oil. Each bite is packed with protein, crunchy kimchi, and fresh sprouts, offering a complex symphony of earthy and tangy Korean flavors.
🥗 Ingredients
Pancake Batter Base
- 1.5 cups Dry split hulled mung beans (soaked for at least 4 hours and drained)
- 1/2 cup Water (cold, used for blending)
- 1 tablespoon Toasted sesame oil (high quality)
- 1/2 teaspoon Salt (sea salt preferred)
The Mix-Ins
- 1/2 cup Vegan Kimchi (well-fermented, squeezed dry and chopped)
- 1 cup Mung bean sprouts (blanched and roughly chopped)
- 4 stalks Scallions (sliced into 1-inch pieces)
- 3 cloves Garlic (minced)
- 1/2 teaspoon Fresh Ginger (grated)
Dipping Sauce
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Rice vinegar
- 1/2 teaspoon Gochugaru (Korean red pepper flakes)
- 1 teaspoon Sugar or Maple Syrup
- 1 tablespoon Onion (finely diced)
👨🍳 Instructions
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1
Rinse the dry split mung beans thoroughly under cold water until the water runs clear. Soak them in a large bowl with plenty of water for 4 to 6 hours (or overnight in the fridge).
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2
Drain the soaked beans and place them into a high-speed blender. Add 1/2 cup of fresh water and 1/2 teaspoon of salt.
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3
Pulse the blender until the beans form a thick, slightly coarse paste. Avoid over-blending; you want a little texture rather than a perfectly smooth puree.
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4
Transfer the bean paste to a large mixing bowl. Fold in the chopped kimchi, blanched mung bean sprouts, scallions, minced garlic, grated ginger, and sesame oil.
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5
Preheat your air fryer to 375°F (190°C) for about 5 minutes to ensure a hot cooking surface.
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6
Line the air fryer basket with a piece of perforated parchment paper or lightly brush the basket with a high-smoke point oil (like avocado oil).
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7
Scoop about 1/3 cup of the batter and place it into the air fryer. Use the back of a spoon to flatten it into a 4-inch round pancake, about 1/2 inch thick.
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8
Depending on the size of your air fryer, place 2 to 3 pancakes at a time, ensuring they do not touch to allow for proper airflow.
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9
Lightly spray or brush the tops of the pancakes with oil. Air fry at 375°F for 10-12 minutes.
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10
Carefully flip the pancakes using a wide spatula. Lightly spray the other side with oil and air fry for an additional 8-10 minutes until both sides are deeply golden brown and crispy.
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11
While the pancakes cook, whisk together the soy sauce, rice vinegar, sugar, gochugaru, and diced onion in a small bowl to create the dipping sauce.
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12
Remove the pancakes from the air fryer and let them rest on a wire rack for 2 minutes; this helps the exterior stay crisp rather than steaming on a plate.
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13
Repeat the process with the remaining batter. Serve the pancakes hot and whole, or sliced into wedges, with the dipping sauce on the side.
💡 Chef's Tips
For the best texture, ensure you squeeze as much liquid as possible out of the kimchi and sprouts before adding them to the batter. If your batter feels too thin, add a tablespoon of rice flour to help bind it together. Don't skip the oil spray; even in an air fryer, a light coating of oil is essential to achieve that signature 'fried' crunch of a Bindae-tteok. Make sure the mung beans are 'split and hulled' (yellow in color); using whole green mung beans will result in a very different, tougher texture. Leftovers can be reheated in the air fryer at 350°F for 3-5 minutes to restore their crispiness.
🍽️ Serving Suggestions
Serve alongside a bowl of chilled Makgeolli (Korean rice wine) for an authentic market-style experience. Pair with a side of spicy cucumber salad (Oi Muchim) to cut through the richness of the pancakes. Include a side of steamed white rice and a variety of Banchan (Korean side dishes) for a full meal. Garnish with extra fresh cilantro or sliced red chilies for a pop of color and heat. These make an excellent appetizer for a Korean BBQ-themed dinner party.