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Bindaetteok - Crispy Korean Mung Bean Pancakes
Sink your teeth into the tantalizing world of Korean street food with this authentic Bindaetteok recipe. These crispy mung bean pancakes are a beloved staple in South Korea, a perfect blend of savory mung beans and a vibrant mix of vegetables, delivering a delightful crunch on the outside while remaining soft and tender on the inside. Bindaetteok has been a popular dish since the Goryeo Dynasty (918-1392), traditionally served on holidays and special occasions.
Ingredients
- Vegetable oil
- 3 tablespoons, plus more as needed
- Black pepper
- 1 teaspoon, freshly ground
- Salt
- 1 teaspoon, or to taste
- Garlic
- 2 cloves, minced
- Green onions
- 2, finely chopped
- Carrot
- 1 medium, grated
- Zucchini
- 1 medium, grated
- Onion
- 1 medium, finely chopped
- Mung beans
- 2 cups, soaked overnight and drained
- Soy sauce
- 1/4 cup
- Vinegar
- 2 tablespoons
- Red pepper flakes
- 1/2 teaspoon
Instructions
- Rinse the soaked mung beans under cold water and drain well.
- In a blender or food processor, blend the mung beans until they transform into a smooth paste.
- In a large bowl, combine the blended mung beans, chopped onion, grated zucchini, grated carrot, chopped green onions, minced garlic, salt, and black pepper. Mix well to create the pancake batter.
- Heat up a tablespoon of vegetable oil in a non-stick skillet over medium heat.
- Take about 1/4 cup of the batter and pour it onto the skillet, spreading it into a round pancake shape.
- Cook for 3-4 minutes on each side, or until the pancakes turn golden brown and crispy.
- Repeat this process with the remaining batter, adding more oil to the skillet as needed.
- For the dipping sauce, mix together the soy sauce, vinegar, and red pepper flakes in a small bowl.
- Serve the hot bindaetteok pancakes with the prepared dipping sauce on the side.
Tips
- For a vegan version, ensure the soy sauce is vegan-friendly.
- If you prefer a spicier kick, add more red pepper flakes to the dipping sauce.
- These pancakes can be made ahead of time and reheated in a skillet or oven when ready to serve.
- Make sure to not overcrowd the skillet while frying the pancakes to maintain their crispiness.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 20 minutes (plus soaking time) Cook Time: 15 minutes Calories: 350 Fat: 15g Carbs: 40g Protein: 15g Sodium: 480mg Sugar: 7g
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