📝 About This Recipe
Originating from the bustling stalls of Seoul's Gwangjang Market, Bindaetteok is a beloved Korean savory pancake crafted from freshly ground mung beans rather than flour. These golden, griddled delights offer a remarkable textural contrast with a shattering, crunchy exterior and a soft, nutty, and savory interior packed with kimchi and sprouts. Traditionally known as 'the poor man’s meat,' this protein-rich street food has become a gourmet staple celebrated for its deep earthy flavors and satisfying heartiness.
🥗 Ingredients
The Mung Bean Base
- 2 cups Dried peeled split mung beans (soaked for at least 3 hours or overnight)
- 3/4 cup Cold water (for blending)
- 2 tablespoons Sweet rice flour (helps with binding and crispness)
- 3 cloves Garlic (minced)
- 1 teaspoon Salt
The Fillings
- 1 cup Napa cabbage kimchi (well-fermented, squeezed dry and chopped)
- 4 ounces Mung bean sprouts (blanched and roughly chopped)
- 1/2 cup Pork belly or ground pork (finely sliced or minced)
- 3 stalks Green onions (cut into 1-inch lengths)
- 1 teaspoon Toasted sesame oil
- 1/4 teaspoon Black pepper (freshly ground)
For Frying
- 1/2 cup Vegetable oil (or more as needed for shallow frying)
- 1 Red chili (thinly sliced for garnish)
Choyangjang Dipping Sauce
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Water
- 1/2 teaspoon Sugar
- 1/4 small Onion (cut into small cubes)
- 1/2 teaspoon Gochugaru (Korean red chili flakes)
👨🍳 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 hours (or overnight in the refrigerator).
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2
While the beans soak, prepare the dipping sauce by whisking together the soy sauce, vinegar, water, sugar, and gochugaru in a small bowl. Stir in the cubed onions and set aside to let the flavors meld.
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3
Blanch the mung bean sprouts in boiling salted water for 1 minute. Drain immediately and rinse with cold water. Squeeze out as much excess moisture as possible and chop them into 1-inch pieces.
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4
Prepare the kimchi by squeezing out the juice (save it for other uses!) and chopping it into small bite-sized pieces. Combine the kimchi, sprouts, pork, green onions, sesame oil, and black pepper in a medium mixing bowl.
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5
Drain the soaked mung beans well using a fine-mesh sieve. Transfer them to a blender or food processor.
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6
Add 3/4 cup of fresh cold water, the minced garlic, and salt to the blender. Pulse until the beans are ground into a thick, slightly grainy paste—resembling the texture of coarse sand. Do not over-process into a smooth puree.
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7
Pour the mung bean batter into a large bowl. Stir in the sweet rice flour until incorporated, then fold in the prepared kimchi and meat mixture until evenly distributed.
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8
Heat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add a generous amount of vegetable oil (about 3-4 tablespoons to start). The oil should be shimmering.
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9
Ladle about 1/2 cup of the batter into the hot oil, spreading it gently into a circle about 5-6 inches wide and 1/2 inch thick. Place a few slices of red chili on top for garnish.
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10
Fry for 3-4 minutes until the bottom is deeply golden brown and very crispy. Do not rush this; the low-and-slow fry ensures the pork inside cooks through.
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11
Carefully flip the pancake. Press down slightly with a spatula. Add more oil around the edges if the pan looks dry—the secret to street-style Bindaetteok is almost shallow-frying it.
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12
Cook the second side for another 3-4 minutes until golden and crisp. Flip one more time and cook for 30 seconds to ensure maximum crunch.
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13
Transfer the finished pancake to a wire rack (rather than paper towels) to prevent the bottom from steaming and becoming soggy.
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14
Repeat with the remaining batter, adding oil between batches. Serve immediately while hot and crackling, with the dipping sauce on the side.
💡 Chef's Tips
For the most authentic texture, ensure you use peeled split mung beans (yellow) rather than whole green ones. Do not over-blend the batter; a slightly gritty texture is the hallmark of a traditional Bindaetteok. Be generous with the oil—these pancakes are meant to be 'fried' on the griddle, which creates the signature bubbly, crispy crust. If the batter feels too thin, add an extra tablespoon of sweet rice flour; if too thick, add a teaspoon of water at a time. To make it vegetarian, simply omit the pork and add rehydrated shiitake mushrooms for an extra umami punch.
🍽️ Serving Suggestions
Serve with a chilled bowl of Makgeolli (Korean sparkling rice wine) for the classic rainy-day pairing. Pair with a side of 'Kkakdugi' (cubed radish kimchi) to cut through the richness of the fried beans. Serve as part of a traditional Korean 'Anju' (drinking snacks) spread with spicy rice cakes (Tteokbokki). Enjoy as a hearty lunch alongside a light soybean paste soup (Doenjang-guk).