-
Prep time
4 hours 15 minutes
-
Cook time
15 minutes
-
Serves
8 to 10
Author Notes
Bindaetteok is something we grew up eating all the time and, as a result, I sort of took it for granted. It wasn’t until college (when Omma’s cooking was scarce) that I became excited about seeing it on the menu of a restaurant on campus or even in the prepared foods section of a local Korean grocery store. What sets bindaetteok apart from other Korean pancakes is the texture—it’s made out of mung beans, instead of flour, and therefore, neither the batter nor the finished product is smooth. Rather, it has the mouthfeel of a potato pancake. You can purchase mung beans already dried and peeled, so that all you have to do is soak them, which makes them soft enough to blend into a thick batter.
—Joanne Lee Molinaro
Test Kitchen Notes
From The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen by Joanne Lee Molinaro, published 2021 by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. © 2021 Joanne Lee Molinaro.
This recipe was featured on our cook-along podcast Play Me a Recipe. Listen as Joanne cooks through this recipe. —The Editors
Continue After Advertisement
Ingredients
- Bindaetteok
-
2 cups
dried, peeled, split mung beans
-
1 cup
mung bean sprouts
-
1 cup
baechu (cabbage) kimchi plus 2 tablespoons kimchi liquid
-
8 to 10
scallions, cut into 2- to 3-inch lengths
-
3 to 4
garlic cloves, thinly sliced
-
5 to 6
fresh shiitake mushrooms, stems discarded, caps thinly sliced
-
2 teaspoons
soy sauce
-
1 tablespoon
sesame oil
-
1/2 teaspoon
salt
-
1 teaspoon
freshly ground black pepper
-
2 tablespoons
egg replacer (preferably JUST Egg), plant milk, or aquafaba (canned chickpea liquid)
-
2 tablespoons
extra-virgin olive oil
- Spicy Soy Sauce Dressing
-
1 cup
soy sauce
-
2 tablespoons
gochugaru
-
3 to 4
garlic cloves, minced
-
2
scallions, chopped
-
1/4 cup
finely diced red onion
-
1
shishito pepper or jalapeño, sliced
-
1
Fresno pepper, sliced
-
2 tablespoons
brown rice syrup or maple syrup
-
1 tablespoon
rice vinegar
-
1 tablespoon
mirin
-
1 teaspoon
freshly ground black pepper
-
1/2 teaspoon
ground turmeric
Directions
- Bindaetteok
-
Soak the dried mung beans in cold water until softened, about 4 hours. Drain and set aside.
-
Meanwhile, in a large pot of boiling water, blanch the mung bean sprouts for 1 to 2 minutes, then run them under cold water to stop the cooking process. Transfer the mung beans to a large bowl, add the kimchi (without the liquid), scallions, garlic, mushrooms, soy sauce, and sesame oil, and marinate for at least 30 minutes (but no more than 4 hours).
-
In a blender, combine the soaked mung beans, salt, black pepper, egg replacer, kimchi liquid, and 1 to 1½ cups water (however much it takes to make the blades turn). Blend until a slightly orange batter forms. If your blender is not large enough to accommodate all the mung beans at once, work in batches.
-
Pour the batter into a large bowl and mix half of the marinated vegetables into the batter.
-
In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Spread a piece of the marinated kimchi, 4 to 5 pieces of scallion, and a couple slivers of garlic and mushrooms onto the pan. Then spoon 3 to 4 tablespoons of the batter over the vegetables in the pan. Cook until the bottom is golden brown, about 2 minutes. Flip the pancake and cook until both sides are evenly cooked, an additional 2 minutes. Continue to make more pancakes, adding extra oil as necessary.
-
Serve with the spicy dressing.
- Spicy Soy Sauce Dressing
-
In a small bowl, whisk all the ingredients together. Store in a covered container in the refrigerator for up to 1 month. Shake well before serving.
See what other Food52ers are saying.