Best 4 Bindaetteok Mung Bean Pancakes Recipes

MUNG BEAN PANCAKES (BINDAETTEOK)

Steps:

• Combine the skinned mung beans and sweet rice in a large bowl, rinse and drain in cold water a couple of times. Cover with water, and soak overnight (8 hours). Drain. You should have about 2¾ cups of beans and rice.
• Combine the soy sauce and vinegar in a small bowl to make the dipping sauce. Set aside. Combine the bean and rice mixture and ¾ cup water in the workbowl of a food processor and grind until it's creamy (1 to 2 minutes). Transfer to a large bowl. Add kimchi, green onion, garlic, gosari, mung bean sprouts, pork, egg, kosher salt, ground black pepper, and toasted sesame oil. Mix well.
• Heat a skillet over medium high heat. Add 1 to 2 tablespoons vegetable oil and swirl it around to coat the bottom of the pan. Add about 1 cup of batter. Spread with the back of a spoon to make a nice 6-inch round pancake. Cook until the bottom turns light golden brown and crunchy, 2 to 3 minutes.
• Turn it over and cook until the second side turns light golden brown, another 2 minutes. Turn it over once more and cook another 2 minutes on the first side. Add more vegetable oil to the pan if needed. Transfer the pancake to a large plate. Garnish with silgochu (if used). Repeat with the remaining batter.
• Serve immediately with the dipping sauce on the side.

BINDAETTEOK (KOREAN MUNG BEAN PANCAKES)

Steps:

• Combine rinsed mung beans and rice in a large bowl. Add cold water and soak for at least 6 hours up to 24 in the fridge. Drain and rinse them. Set aside.
• Season minced pork with garlic, salt and pepper and mix well.
• Put the beans and rice in the blender and process with 1/4 cup water. Add 1/2 cup kimchi juice for the blade to turn and stir a bit in the process so that they can blend easily. Do not over puree, it should be coarsely smooth. Pour the mixture in a large mixing bowl.
• Mix in pork, kimchi, mung bean sprouts, and fern with pureed beans and rice in the bowl.
• Add soy sauce, salt and pepper and mix well.
• Heat generous amount of oil in the skillet over medium heat and and spread 2-3 Tablespoonful of batter. Cook for 3-5 minutes on each side until it get brown crisp. Add more oil if the pan seems dry.

BINDAETTEOK (MUNG BEAN PANCAKES)

Steps:

• The child can combine the mung beans and rice in a fine-meshed colander. Rinse well with cold water, then drain. Transfer to a bowl and add 8 cups of lukewarm water. Cover the bowl and soak at room temperature for at least 6 hours and up to 24 hours, changing the water once or twice.
• Make the dipping sauce. The child can combine the soy sauce, sesame oil, rice vinegar and ground red pepper in a small bowl and mix until blended. The adult can mince the scallions and add to the sauce. Set aside at room temperature.
• Make the pancakes. The child can combine the kimchi liquid, fish sauce (if using), sesame oil, soy sauce, salt, and 1/2 cup water in a small mixing bowl and pour into a food processor. The adult can drain the beans and rice and add to the food processor. Process until the batter is coarse and chunky, not perfectly smooth. Do not overmix. Transfer to a large bowl, finely chop the kimchi and stir into the batter.
• Fry the pancakes. The child can line a plate with paper towels and set aside. The adult can place a large nonstick skillet over medium heat and add 1 to 2 tablespoons of the vegetable oil. Heat until the oil shimmers. Using a 1/4 cup measure, ladle in the pancake batter, flattening each pancake to 1/3-inch thickness. Cook until crisp and browned on one side, 2 to 4 minutes. Flip the pancakes and cook until browned on the other side, another 2 to 4 minutes. Transfer to the paper towel-lined plate, then to a warmed serving platter and serve with the dipping sauce.

BINDAETTEOK RECIPE

Steps:

• Soak mung beans in a large bowl for 4 hours. Drain the water well.
• Transfer the mung bean into a blender or food processor and add the water (3/4 cup). Grind until it turns smooth, about 2 minutes.
• Pour out the pureed mung beans onto a mixing bowl, then add the glutinous rice flour, potato starch and fine salt.
• Prepare a medium-sized bowl and add the pancake batter ingredients. Whisk it well. (If you are using dried mung beans and followed the steps above, you can skip this part.) Set aside for 30 - 40 minutes. (Only do this if you used a mung bean flour mix. This is just following the instructions on the package.)
• Prepare a small bowl and add minced pork and marinade. Mix them well. Set aside for 30 minutes.
• Once 30-40 minutes have passed, add the marinated pork, mung bean sprouts, green onions, and kimchi to the mung bean pancake batter. Mix well.
• Preheat the pan on medium-high heat until the bottom of the pan is well heated. Add the cooking oil and ensure the oil is spread all the way around the pan. (Watch out for the oil splash.) Reduce the heat to medium. Scoop out the pancake mixture with a ladle and spread it evenly and thinly around the pan.Once the bottom of the pancake is set, move the pancake around in a circular motion from time to time so the pancake doesn't stick to the pan.Flip the pancake over when you see the bottom of the pancake is partially cooked. (This makes it easy to turn the pancake. It takes around 2 to 3 minutes depending on the thickness of the pancake).
• Replenish a bit of cooking oil around the edges of the pancake, if necessary. Press down the pancake with a spatula a couple of times to sizzle and make it crispy. Cook for 2 to 3 minutes. Turn the heat off and transfer it onto a plate or a cutting board.
• Repeat steps 4 to 5 for the remaining batter. Serve with some kimchi and pickled onions.