Bindaetteok

Name: Bindaetteok
Yield: 4
Cuisine: North Korea
Ingredients: Dried mung beans, soaked overnight and peeled — 300 g (10.5 oz); Water, as needed — 120 ml (4 fl oz); Bean sprouts, chopped — 70 g (2.5 oz); Kimchi, chopped — 75 g (2.5 oz); Spring onions, chopped — 2; Oil for frying; Salt — to taste; Soy sauce and vinegar, for dipping

The Quirky Foodster Team

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Servings

Ingredients

Dried mung beans, soaked overnight and peeled — 300 g (10.5 oz)
Water, as needed — 120 ml (4 fl oz)
Bean sprouts, chopped — 70 g (2.5 oz)
Kimchi, chopped — 75 g (2.5 oz)
Spring onions, chopped — 2
Oil for frying
Salt — to taste
Soy sauce and vinegar, for dipping

Method

Drain the soaked, peeled mung beans and blend with a little water until you have a thick, coarse batter.
Stir in the chopped bean sprouts, kimchi, spring onion and salt.
Heat a little oil in a frying pan over medium heat.
Ladle portions of the batter into the pan, spreading into rounds about 1 cm (1/2 in) thick.
Fry for 4–5 minutes per side until golden and crisp.
Serve hot with a simple soy sauce and vinegar dip.

Introduction: Crisp, savoury pancakes made from ground mung beans, a beloved starter reflecting the everyday, hearty cooking of the Korean peninsula.

Cultural Background: Bindaetteok has been enjoyed across Korea for centuries, historically a filling food for those with modest means, and it remains a popular starter served with a simple soy dipping sauce.

Tips: Blend the mung beans to a slightly coarse, rather than perfectly smooth, texture for the best traditional bite. Fry over moderate heat so the pancakes cook through fully and develop a good crisp crust.

Variations: Add a little minced pork to the batter for a heartier version. Serve with a spicy dipping sauce for extra kick.

Storage: Refrigerate cooked bindaetteok in an airtight container for up to 2 days.

Reheating: Reheat in a dry pan over medium heat for a few minutes per side to restore crispness.

FAQs:

Q: Can I use split yellow mung beans?

A: Yes, pre-split and peeled mung beans work well and save preparation time.

Q: What is bindaetteok traditionally served with?

A: A simple soy sauce and vinegar dipping sauce, and often alongside makgeolli (rice wine) in South Korea, or tea in more everyday North Korean settings.