📝 About This Recipe
A beloved staple of Korean street food markets like Gwangjang, Bindaetteok is a savory, nutty pancake made from a base of freshly ground soaked mung beans. Unlike flour-based pancakes, these offer a unique, hearty texture and a satisfying crunch that gives way to a tender, vegetable-packed interior. Historically known as 'the gentleman's pancake,' this dish perfectly balances the earthiness of legumes with the punch of fermented kimchi and seasoned pork.
🥗 Ingredients
The Mung Bean Base
- 2 cups Peeled split mung beans (dried, yellow variety)
- 3/4 cup Cold water (for blending)
- 2 tablespoons Sweet rice flour (helps with binding)
- 1/2 teaspoon Salt
The Filling
- 150 grams Ground pork (or finely chopped pork belly)
- 1 cup Napa cabbage kimchi (well-fermented, squeezed dry and chopped)
- 150 grams Mung bean sprouts (blanched and roughly chopped)
- 1 tablespoon Garlic (minced)
- 1 tablespoon Toasted sesame oil
- 3-4 stalks Green onions (chopped into 1-inch pieces)
- 1/4 teaspoon Black pepper
For Frying & Garnish
- 1/2 cup Vegetable oil (for shallow frying)
- 1 Red chili pepper (thinly sliced for garnish)
- 8 leaves Crown daisy or parsley (for garnish)
Chongyang Dipping Sauce
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Water
- 1/2 teaspoon Sugar
- 2 tablespoons Onion (small dice)
👨🍳 Instructions
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1
Rinse the dried split mung beans thoroughly under cold water until the water runs clear. Place them in a large bowl, cover with plenty of water, and soak for at least 3-4 hours (or overnight in the fridge).
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2
Prepare the filling: Blanch the mung bean sprouts in boiling salted water for 1-2 minutes, drain, and rinse with cold water. Squeeze out as much moisture as possible and chop them roughly.
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3
In a mixing bowl, combine the ground pork, chopped kimchi, blanched sprouts, minced garlic, sesame oil, and black pepper. Mix well to ensure the pork is seasoned evenly.
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4
Drain the soaked mung beans well. Place them in a blender or food processor with 3/4 cup of fresh cold water.
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5
Pulse the beans until they reach a consistency similar to coarse sand—do not over-process into a smooth puree; the texture is key to a traditional Bindaetteok.
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6
Pour the bean mixture into a large bowl. Stir in the salt and the sweet rice flour. The rice flour acts as a stabilizer to keep the pancakes from falling apart.
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7
Fold the pork and vegetable filling and the green onions into the mung bean batter until just combined.
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8
Whisk together all the dipping sauce ingredients in a small bowl and set aside so the flavors can meld.
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9
Heat a large non-stick or cast-iron skillet over medium-high heat. Add a generous amount of vegetable oil (about 3 tablespoons to start)—these pancakes are essentially shallow-fried for maximum crispness.
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10
Ladle about 1/2 cup of batter into the hot oil, spreading it gently into a circle about 4-5 inches wide and 1/2 inch thick.
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11
Place a few slices of red chili and a leaf of crown daisy on top of the wet batter for a beautiful visual presentation.
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12
Fry for 3-4 minutes until the bottom is deeply golden brown and crispy. Carefully flip the pancake over.
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13
Press down slightly with a spatula and cook for another 3 minutes. Add more oil to the pan as needed; the beans absorb oil, which creates the signature crunch.
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14
Transfer the finished pancakes to a wire rack (rather than paper towels) to keep them from getting soggy.
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15
Serve immediately while hot and crackling, accompanied by the onion-soy dipping sauce.
💡 Chef's Tips
Do not skip the soaking time; the beans must be fully hydrated to grind properly without becoming chalky. Use a generous amount of oil; Bindaetteok is meant to be 'fried' in the pan rather than just seared, which creates the iconic crust. Squeeze the kimchi and sprouts very dry; excess moisture will make the batter runny and the pancakes difficult to flip. If you want a vegetarian version, simply omit the pork and add rehydrated shiitake mushrooms for a similar savory depth. Avoid over-blending the beans; a slightly grainy texture provides the best mouthfeel.
🍽️ Serving Suggestions
Serve with a chilled bottle of Makgeolli (Korean sparkling rice wine) for the most traditional pairing. Pair with a side of pickled onions or 'Jangajji' to cut through the richness of the fried pancake. Include a light radish soup (Muguk) on the side to cleanse the palate between bites. Serve as part of a traditional Korean 'Anju' (drinking snacks) platter with spicy rice cakes (Tteokbokki). Offer extra raw onion slices in the dipping sauce to be eaten as a crunchy garnish with each bite.