Bindaetteok. I love that Bindaetteok is made with no flour or Korean Pancake mix. Instead, the batter is made by grinding or blending fresh mung beans. It fits perfectly into keto or gluten-free diets. When pan-fried, the outside gets extra crispy and the inside is stuffed with a mix of gosari (bracken), kimchi & meat. One of the most famous places to eat this in Seoul is at the traditional Gwangjang Market. There are stalls after stalls that specialize in Bindaetteok. Today, I’ll teach you an authentic (dare-i-say Gwangjang Market-esque) Bindatteok recipe!
There are a few cooking notes that will help you in your first Bindaetteok:
- At the Korean mart, buy the pre-boiled gosari (not the dried ones). It will reduce the overall cooking time. If you buy the dried ones, soak them in cold water overnight and boil them the next day for 20 minutes. If you can’t find this ingredient – skip it.
- If you don’t have thinly sliced cuts of pork, use minced pork (or beef). Works just as well.
- Before adding the soaked beans & rice into the blender, make sure to place them through a strainer. That way the water measurement comes out right.
- Place your non-stick frying pan on a medium-high heat. You need enough heat so that the batter cooks quickly and doesn’t stick to the pan. Then reduce the heat to a medium later – once you flip the pancake.
- You’ll want to fry the batter quickly after blending. Water will form at the top of the batter the longer you leave it out – its natural and ok! Simply stir the batter once more and it will mix back in. But best to fry-up quickly.
Alright, I’m sure that you’ll have success with this Bindaetteok recipe. Good luck and enjoy! If you make alot, share some with your friends and neighbors 😇
P.s. If you don’t have a Korean mart nearby, we sell 100% Organic, Korea-Grown Mung Beans here at Gochujar.
Bindaetteok - Savory Mungbean Pancake
- 1 Cup Dried Nokdu (Dried Mung Beans) (Or 2 cups of soaked nokdu)
- 2 Tablespoons Rice
- 150 grams Boiled Gosari (Fernbrake) (Roughly 1 hand-full)
- 150 grams Mung Bean Sprouts
- 1 cup Kimchi
- 200 grams Minced Pork or Thinly Sliced Cuts of Pork (Roughly 1 hand-full)
- 3 stalks Scallion
- 1 Red Chili Pepper (Optional, for garnish)
- 1/2 Tablespoon Salt
- 4-5 Shakes Black Pepper
- Few Shakes Sesame Seeds
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Soy Sauce
- 3-4 drops Vinegar
- Small handful of Diced Onion
- Few pieces of Diced Chili Pepper
Soak Bean Overnight
- Take out a mixing bowl. Fill it with cold water. Then place-in the dried mung bean (1 cups worth) and let them soak overnight.
- The next day, empty out the residual water. Fill it up again with water. Now, use your hands and vigorously rub the mung beans together (reference video). The green skin will shed off the beans. Empty out the water. And repeat this step until you get most of the green skin off (may require 8-10 washes)
- Fill another small bowl with cold water. Place rice (2 Tablespoons) in and let them soak. We'll come back to it later.
- Next, take your Boiled Gosari and give it a quick rinse. Use your hands and squeeze the water out. Now chop it into small 1 inch (~2cm) pieces.
- Chop mung bean sprouts (150 g) into similar 1 inch (~2 cm) pieces.
- Next, chop your Kimchi into small bite-size pieces too. Make sure to squeeze the water out of them too. (Don't forget!)
- Next, chop your thinnly sliced pork into bite-sized 1 inch pieces.
- Chop the scallions into bite-sized pieces. Chop the chili pepper into thin slices as well.
- Take out a mixing bowl. Add in the chopped Gosari, Mung Bean, Kimchi, Pork & Scallions. Then season with Salt (1/2 Tablespoon), Black Pepper (4-5 shakes), Sesame Seeds (few shakes) and Sesame Oil (1 Tablespoon). Thoroughly mix everything together.
- Now back to the rice! Empty the water out and add the soaked rice into the mixing bowl with the soaking mungbeans. Give it a stir to mix the two together. Then empty the mungbeans and rice through a strainer. Set it aside for next step.
- Take out a blender. Add the mung beans and rice in. Then add water (3/4 cup). Blend for 1 minute until you get a smooth, runny consistency (should look like a protein shake).
- Now pour the blended mung bean mixture over your filling. Use your hands and evenly stir the fillings into the mixture. Now, you'll want to fry these pancakes quickly.
- Place a frying pan on medium-high heat. Place a generous amount of vegetable oil inside. Once the oil is hot, scoop-in 1 ladles worth of the batter. Gently pat it down and form it into a small pancake. Then don't touch it.
- Give it 1-2 minutes for the bottom of the pancake to cook and lift-off the frying pan. After 1-2 minutes, slide a spatula under the pancakes to check that its not sticking to the pan. You can lower the heat now to a medium. Let it cook for 5-8 minutes on one-side.
- Afterwards, carefully flip the pancake. Again, give 1-2 minutes for the bottom of the pancake to cook and lift-off the frying pan. After 1-2 minutes, slide a spatula under the pancakes to check that its not sticking to the pan. Then let the other side cook for 5-8 minutes.
- Check both sides and see if they have a nice crispy surface. You can flip and continue to cook the pancakes for longer if you'd like.
- Repeat until you finish the batter - should produce 3-4 large-sized pancakes
Make Dipping Sauce & Enjoy
- Mix Soy Sauce (1 Tablespoon), Vinegar (3-4 Drops), Chopped Onion & Chili Peppers.
- Plate your bindaetteok. Then garnish with a few slices of the red chili peppers on top. Serve with the dipping sauce. Now, time to enjoy your delicious Bindaetteok!