Mung bean pancake
Mung bean pancake — often known as bindaetteok (빈대떡) in Korean cuisine — is a savory pancake made from ground mung beans mixed with various ingredients like vegetables, kimchi, or meat.Here’s how it typically comes together:Base: Soaked mung beans are ground into a batter (no flour needed).Add-ins: Common mix-ins include chopped kimchi, green onions, bean sprouts, minced pork, or sometimes seafood.Cooking: The batter is ladled onto a hot, lightly oiled pan and fried until crisp and golden on the outside, soft inside.It’s usually served hot with a dipping sauce made from soy sauce, vinegar, and maybe a touch of chili.
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Ingredients
For the batter
For the mix-ins
- ½ cup bean sprouts lightly blanched and drained
- ½ cup kimchi chopped and lightly squeezed
- ½ cup ground pork cooked, or finely diced cooked meat, optional
- ½ small onion thinly sliced
- green onions chopped
- 1 small carrot grated (optional)
- Salt and pepper to taste
For frying
- Vegetable oil or neutral oil, for pan-frying
For dipping sauce
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- ½ teaspoon sugar optional
- Pinch chili flakes or fresh chili
- ½ teaspoon toasted sesame seeds
Instructions
Soak the mung beans
- Rinse the mung beans, then soak them in plenty of water for at least 4 hours (or overnight). Drain well.
Blend the batter
- In a blender, combine soaked mung beans, 1 cup of water, and ½ teaspoon salt.
- Blend until smooth but still slightly coarse—think thick pancake batter.
Mix in the fillings
- In a large bowl, combine the bean batter with bean sprouts, kimchi, green onions, pork (if using), onion, and any other chosen veggies.
- Season lightly with salt and pepper.
Fry the pancakes
- Heat a nonstick or cast-iron skillet over medium-high heat and add 1–2 tablespoons of oil.
- Spoon about ½ cup of batter onto the pan, spreading it into a circle about 4–5 inches wide.
- Cook for 3–4 minutes per side, or until golden brown and crisp.
- Repeat with the remaining batter, adding more oil as needed.
Make the dipping sauce
- Stir together the soy sauce, vinegar, sugar, chili, and sesame seeds in a small bowl.
Serve hot!
- Serve the pancakes warm with the dipping sauce on the side.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 367kcal (18%)Carbohydrates: 53g (18%)Protein: 25g (50%)Fat: 7g (11%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mg (7%)Sodium: 905mg (39%)Potassium: 1162mg (33%)Fiber: 14g (58%)Sugar: 7g (8%)Vitamin A: 2195IU (44%)Vitamin C: 7mg (8%)Calcium: 125mg (13%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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