Korean🥩 Meat

Mung Bean Pancakes (Bindaetteok)

Name: Mung Bean Pancakes (Bindaetteok)
Cuisine: Korean
Ingredients: 1 cup dried mung beans, skinless; ¼ cups glutinous rice; 4 oz dried fern bracken (gosari); 2½ cups fresh mung bean sprouts; ¾ cups fermented kimchi, sour; 3 green onion; 2 garlic clove; 4 oz pork tenderloin; 1 egg; 2 tsp salt; ~½ tsp ground black pepper; 2 tsp sesame oil; 3 tbsp cooking oil; ~1 tbsp shredded dried red pepper, for garnish (optional); 2 tbsp soy sauce; ~1 tbsp vinegar

Korean mung bean pancakes with a crispy exterior and soft interior. Made with soaked mung beans, glutinous rice, fern bracken, pork, kimchi, bean sprouts, and various seasonings for a flavorful and unforgettable dish.

Adapted from a video by Maangchi

Mung Bean Pancakes (Bindaetteok: 빈대떡)

Watch on YouTube

Ingredients

dried mung beans, skinless1 cup
glutinous rice¼ cups
dried fern bracken (gosari)4 oz
fresh mung bean sprouts2½ cups
fermented kimchi, sour¾ cups
green onion3
garlic clove2
pork tenderloin4 oz
egg1
salt

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Rinse the skinless mung beans and glutinous rice several times until clean. Soak the mung beans overnight until they absorb water and expand.
2
Prepare the fern bracken by boiling it in plenty of water for about 30 minutes, then let it soak for 24 hours to become plump and soft. Alternatively, use a pressure cooker to speed up the process—cook for about 30 minutes and use immediately. Drain well and cut into 1- to 1.5-inch pieces.
3
Wash and drain the fresh mung bean sprouts well. Chop 3 green onions and 2 garlic cloves into fine pieces.
4
Prepare about 3/4 cup of fermented sour kimchi and chop it into small pieces.
5
Clean and chop 4-5 oz of pork tenderloin, or grind it using a food processor. Mix with 3/4 cup water.
6
Pour the ground mung bean and glutinous rice mixture into a large bowl. Add the kimchi, fern bracken, mung bean sprouts, green onion, garlic, pork, 1 egg, 2 teaspoons salt, black pepper, and 2 teaspoons sesame oil. Mix thoroughly until well combined.
7
Add about 3 tablespoons of cooking oil to a skillet and heat over medium heat. Scoop the batter and press it into round pancakes about 6 inches in size.
8
Cook the pancake over medium heat for a couple of minutes until the bottom is light golden brown. Flip it over and cook the other side until golden. Flip once more to ensure both sides are fully cooked. Maintain medium heat throughout to prevent burning.
9
If desired, garnish the pancake with shredded dried red pepper (silgochu) for decoration.
10
Prepare the dipping sauce by mixing 2 tablespoons of soy sauce with vinegar.
11
Serve the mung bean pancakes hot with the dipping sauce. Leftover pancakes can be individually wrapped in plastic wrap and frozen. When ready to eat, thaw and pan-fry briefly again until heated through.

Mung Bean Pancakes (Bindaetteok)

Ingredients

Steps

More like this