📝 About This Recipe
Originating from the bustling Gwangjang Market in Seoul, Bindaetteok is a beloved Korean soul food celebrated for its incredible texture and nutty depth. These savory pancakes are crafted from a base of freshly ground soaked mung beans, creating a naturally gluten-free crust that shatters with a satisfying crunch. Filled with tangy kimchi, succulent pork, and crunchy bean sprouts, every bite offers a harmonious balance of earthy, spicy, and savory flavors that truly define Korean comfort cooking.
🥗 Ingredients
The Mung Bean Base
- 2 cups Dried hulled mung beans (yellow, split variety; soaked for at least 4 hours)
- 1/2 to 3/4 cups Cold water (for blending)
- 2 tablespoons Sweet rice flour (helps with binding and crispness)
- 1/2 teaspoon Salt
The Savory Fillings
- 150 grams Ground pork (or finely chopped pork belly)
- 1 cup Aged Napa cabbage kimchi (squeezed dry and chopped)
- 2 cups Mung bean sprouts (blanched and roughly chopped)
- 2 cloves Garlic (minced)
- 3 stalks Green onions (cut into 1-inch lengths)
- 1 tablespoon Toasted sesame oil
- 1/4 teaspoon Black pepper (freshly ground)
For Frying and Garnish
- 1/2 cup Vegetable oil (for shallow frying; more as needed)
- 1 piece Red chili (thinly sliced for garnish)
Yangnyeomjang (Dipping Sauce)
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 2 tablespoons Onion (finely diced)
- 1/2 teaspoon Gochugaru (Korean red pepper flakes)
👨🍳 Instructions
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1
Rinse the hulled mung beans thoroughly under cold water. Place them in a large bowl, cover with plenty of water, and soak for at least 4 hours (or overnight in the refrigerator).
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2
While the beans soak, prepare the dipping sauce by whisking together soy sauce, rice vinegar, sugar, diced onion, and gochugaru in a small bowl. Set aside to let flavors meld.
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3
Blanch the mung bean sprouts in boiling water for 1 minute. Drain, rinse with cold water, squeeze out excess moisture, and chop roughly.
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4
In a medium mixing bowl, combine the ground pork, chopped kimchi, blanched bean sprouts, minced garlic, sesame oil, and black pepper. Mix well by hand to incorporate.
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5
Drain the soaked mung beans. Place them in a blender or food processor with 1/2 cup of cold water. Pulse until you achieve a coarse, grainy paste—avoid over-blending into a smooth puree.
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6
Transfer the mung bean paste to a large bowl. Stir in the salt, sweet rice flour, and the prepared pork and kimchi filling. Add the green onions and fold gently.
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7
Check the consistency; the batter should be thick and hold its shape. If it feels too stiff, add another tablespoon of water.
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8
Heat a large non-stick or cast-iron skillet over medium-high heat. Add a generous amount of vegetable oil (about 3 tablespoons) to ensure a crispy, fried exterior.
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9
Ladle about 1/2 cup of batter into the hot pan, spreading it into a circle about 4-5 inches wide and 1/2 inch thick.
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10
Place 2-3 slices of red chili on top of the pancake for a beautiful presentation.
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11
Fry for 3-4 minutes until the bottom is deeply golden brown and the edges look crispy. Flip the pancake carefully.
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12
Press down slightly with a spatula and cook for another 3 minutes. Add more oil around the edges if the pan looks dry; the oil is key to the signature crunch.
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13
Flip one last time and cook for 1 more minute to ensure maximum crispness on both sides. Transfer to a wire rack (not a paper towel) to prevent sogginess.
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14
Repeat with the remaining batter, adding oil between batches. Serve immediately while hot and crackling.
💡 Chef's Tips
Use 'aged' (sour) kimchi for the best flavor profile; fresh kimchi won't provide the necessary tang. Do not over-process the beans; a slightly gritty texture is the hallmark of a traditional Bindaetteok. Be generous with the oil—these are essentially shallow-fried, which creates the iconic crunchy crust. Always drain the kimchi and sprouts thoroughly to prevent the batter from becoming watery. If you have leftovers, reheat them in a dry pan over medium heat to restore the crispiness; avoid the microwave.
🍽️ Serving Suggestions
Serve with the provided onion-soy dipping sauce for a salty-acidic contrast. Pair with a chilled bowl of Makgeolli (Korean rice wine) for the most authentic experience. Serve alongside a fresh cucumber salad (Oi Muchim) to cut through the richness of the fried pancake. Include a side of Baek-kimchi (white kimchi) for a refreshing, non-spicy palate cleanser. Offer it as a part of a larger 'Anju' (drinking snacks) platter with Korean fried chicken.