Bindaetteok (Korean Mung Bean Pancakes)

Bindaetteok are savory Korean pancakes made with a ground mung bean and chicken
batter. The mung bean sprouts and spicy kimchi give it nice crunch and texture.
You also get bites of buttery, juicy corn. These hearty pancakes are fried until
crisp and golden.

Servings: 5 pancakes

Author:

Prep Time
6 hours, 20 minutes

Cook Time
20 minutes

Course:

Cuisine:

korean

Keywords:

pancake Kimchi mung bean

Instructions

1 Soak the dried mung beans in a bowl with about 1.5" layer of water above it
until it is rehydrated. (This takes at least 6 hours. I like to start soaking
them at the beginning of the day to use them later for dinner.)
2 Drain the water and blend the mung beans with ¼ cup of water and salt until it
forms a thick and coarse slurry.
3 Stir in the kimchi, ground chicken, corn, mung bean sprouts, chives, garlic,
sesame oil, and the remaining water.
4 Heat a generous layer of cooking oil to a skillet over medium-low heat.
5 Ladle some of the batter onto the skillet, and gently spread it into a thin
layer using the back of the ladle. Add two slices of red chili pepper around the
center of the pancake.
6 Let it fry for about 2-3 minutes or until browned and crispy. Flip and fry the
other side for another 2-3 minutes. Repeat steps 5 and 6 for the rest of the
batter, adding more oil to the skillet if needed.
7 Prepare the dipping sauce while the pancakes are cooking. Mix the dipping sauce
ingredients together in a small bowl.
8 Serve immediately with dipping sauce.

Bindaetteok (Korean Mung Bean Pancakes)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook