Bindaetteok: Crispy Mung Bean Pancakes
Crispy Korean mung bean pancakes with a tender, creamy interior studded with vegetables. Served with tangy soy-vinegar dipping sauce for an irresistible snack or light meal.
- Total time
- 35 min
- Servings
- 2
- Calories
- 285
- Protein
- 11g
Ingredients
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Open the appInstructions
Step 1
Rinse mung beans in cold water until water runs clear.
Step 2
Soak mung beans in 1 cup water for 30 minutes until softened.
Step 3
Drain beans completely in a colander.
Step 4
Slice green onions into 1-inch pieces.
Step 5
Chop kimchi into small bite-sized pieces.
Step 6
Blend soaked mung beans in food processor until coarse paste forms.
Step 7
Transfer bean paste to a mixing bowl.
Step 8
Fold green onions and kimchi into bean paste gently.
Step 9
Season with salt and black pepper, stir to combine.
Step 10
In small bowl, whisk soy sauce, rice vinegar, and water together.
Step 11
Stir sesame seeds and red pepper flakes into dipping sauce.
Step 12
Heat 1.5 tablespoons oil in 10-inch nonstick skillet over medium-high heat.
Step 13
Scoop 0.25 cup batter into center of hot skillet.
Step 14
Gently flatten batter with spatula to 0.25-inch thickness.
Step 15
Cook until golden and crispy on bottom, 4-5 minutes.
Step 16
Flip pancake carefully and cook until second side is golden.
Step 17
Transfer to paper towel-lined plate.
Step 18
Repeat with remaining 1.5 tablespoons oil and batter.
Step 19
Serve bindaetteok warm with dipping sauce alongside.
Tools you’ll need
- Fine mesh strainer
- Food processor
- Large mixing bowl
- Small mixing bowl
- Whisk
- 10-inch nonstick skillet
- Spatula
- Paper towels
- Measuring cups and spoons
- Cutting board and knife
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