📝 About This Recipe
A beloved Korean street food classic, Bindaetteok are savory pancakes made from a ground mung bean base, resulting in a unique nutty flavor and a signature crunchy exterior. Traditionally enjoyed during festive holidays or on rainy days, these cakes are packed with vibrant vegetables and fermented kimchi, offering a satisfying contrast of textures. Served piping hot with a tangy soy dipping sauce, they are the ultimate comfort food that bridges the gap between a snack and a hearty meal.
🥗 Ingredients
The Pancake Base
- 1 1/2 cups Dried peeled mung beans (soaked for at least 4 hours or overnight)
- 1/2 to 3/4 cup Cold water (for blending)
- 2 tablespoons Sweet rice flour (helps with binding and crispiness)
- 1/2 teaspoon Salt
The Filling
- 1 cup Napa cabbage kimchi (well-fermented, chopped and squeezed of excess juice)
- 1 cup Mung bean sprouts (blanched and roughly chopped)
- 1/2 cup Ground pork (optional, but adds great depth)
- 4 stalks Scallions (cut into 1-inch pieces)
- 2 cloves Garlic (finely minced)
- 1 teaspoon Ginger (freshly grated)
- 1 teaspoon Toasted sesame oil
- 1/4 teaspoon Black pepper
For Frying
- 1/2 cup Vegetable oil (or as needed for shallow frying)
Dipper Sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Water
- 1/2 teaspoon Sugar
- 1/2 teaspoon Gochugaru (Korean red chili flakes)
- 1/2 teaspoon Toasted sesame seeds
👨🍳 Instructions
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1
Rinse the dried peeled mung beans thoroughly under cold water. Place them in a large bowl, cover with plenty of water, and soak for at least 4 hours (overnight is best) until they have doubled in size and softened.
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2
While the beans soak, prepare the filling. Blanch the mung bean sprouts in boiling water for 1 minute, drain, rinse with cold water, and squeeze out as much moisture as possible. Roughly chop them.
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3
In a medium mixing bowl, combine the ground pork, minced garlic, grated ginger, sesame oil, and black pepper. Mix well and let it marinate for 15 minutes.
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4
Drain the soaked mung beans and rinse one last time. Place them in a blender or food processor along with 1/2 cup of fresh cold water and the salt.
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5
Pulse the beans until they reach a consistency similar to coarse sand. Avoid over-blending into a smooth puree; the slight grit is essential for the authentic texture of Bindaetteok.
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6
Pour the bean mixture into a large bowl. Stir in the sweet rice flour, the marinated pork mixture, chopped kimchi, blanched sprouts, and scallions. Mix until everything is evenly distributed.
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7
In a small bowl, whisk together all the 'Dipping Sauce' ingredients until the sugar is dissolved. Set aside for serving.
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8
Heat a large non-stick skillet over medium-high heat and add about 2-3 tablespoons of vegetable oil. Bindaetteok needs a generous amount of oil to achieve that signature fried-crispy exterior.
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9
Ladle about 1/2 cup of the batter into the hot pan, spreading it into a circle about 4-5 inches wide and 1/2 inch thick. You can usually fit two pancakes in a large pan.
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10
Fry for 3-4 minutes until the bottom is a deep golden brown and the edges look crisp. Carefully flip the pancake over.
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11
Press down slightly with a spatula and fry for another 3 minutes. Add more oil to the pan if it looks dry; the oil is what creates the bubbly, crunchy crust.
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12
Transfer the finished pancakes to a wire rack or a paper-towel-lined plate to drain briefly. Repeat with the remaining batter.
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13
Serve immediately while hot and crispy, accompanied by the prepared dipping sauce.
💡 Chef's Tips
Use peeled mung beans (yellow) rather than whole green ones to ensure the right texture and color. Do not over-process the beans in the blender; a slightly grainy batter yields the crunchiest results. Squeeze the kimchi and sprouts very well to remove excess water, which prevents the pancakes from becoming soggy. Don't be shy with the oil—these are essentially shallow-fried, and the oil is what gives them their iconic 'fried' flavor. If you want to keep them warm while cooking in batches, place them in a 250°F (120°C) oven on a wire rack.
🍽️ Serving Suggestions
Serve with a chilled glass of Makgeolli (Korean sparkling rice wine) for the most traditional experience. Pair with a side of 'Jangajji' (Korean soy-pickled onions and jalapeños) to cut through the richness. Add a fresh green salad with a ginger-soy dressing to balance the fried elements. Include these as part of a larger Korean BBQ spread or 'Banchan' (side dish) platter. For a spicy kick, add extra sliced fresh chilies directly into the batter before frying.