Bindaetteok Recipe: Traditional Korean Mung Bean Pancakes

INTRODUCTION

Bindattok also known as Korean mung bean pancake is a popular traditional recipe that combines the mild flavor of mung bean with various spices to create a crispy and delicious pancake This recipe is very popular in Korean cuisine because not only tasty but also highly nutritious. It is commonly eaten as a breakfast or appetizer, and is a popular choice. The purpose of this article is to provide you with a simple but authentic recipe that you can make at home, as well as to discuss the history of Bindatteok.

What is Bindaetteok?

Literally meaning “mung lentil pancake” in Korean, bindatteok was certainly no innovation but had a very long history dating back to the time of the Goryeo Dynasty. Traditionally, they are made by pounding moong dal into a fine paste that can be diluted with other ingredients.

Bindatteok is a special dish, which is usually eaten at festivals and other special occasions; However, its popularity has grown so much that it can now be enjoyed any day. A sour dipping sauce is also served with the pancakes, which further enhances the taste of the pancakes. It can be served as a main dish, side dish, or snack.

Dried Mung Beans vs. Mung Bean Flour

The process of making Bindattok from dried moong dal takes a lot of effort. In earlier times, people used a stone mill, called a “metal” (婧叽) to grind lentils. But nowadays, most people use either an electric grinder or a food processor.

To make moong dal pancakes, first, you have to grind dry moong dal finely, make a paste, and then soak it in water for a few hours. Raw mung beans can be purchased in most Asian supermarkets, and they can be soaked overnight. To make the preparation process easier, I have already peeled and cut the lentils.

The mung dal flour used to make Bindattok is usually pre-seasoned with salt and other spices, making them easier to use. Keep in mind that the color of the pancakes may change depending on the brand of moong dal flour you use.

Why We Love This Recipe

Bindaattok is not just a dish, but it is a wonderful blend of tastes and textures that gives pleasure in every bite. Its soft and tasty interior together with the crispy crust on top makes it such a wonderful snack or appetizer. Make sure that these Moong Dal Pancakes are ideal to share with your friends and family on any occasion, and surely everybody will love it.

Best Cooking Tips

• First, make sure the kimchi is washed thoroughly before adding it to the pancake batter. Additionally, if the kimchi is not washed properly, it can greatly affect the taste and color of the bindattok.
• Although many people use gosari (fernbrake or fiddlehead) in making bindattok, if you cannot find it easily, you can also omit it, as I have done here.
• Bindattok is not only delicious but also delicious. This dish is so versatile that it can be eaten as a main course, dessert, or side dish at dinner. Leftover pancakes can be refrigerated for up to three days, or frozen for up to a month.
• To reheat the pancakes, place them at room temperature and then reheat in a skillet over low heat or in the microwave, depending on your preference.

Ingredients

Mung Bean Pancake Batter

Option 1) Mung Bean Flour

• 1 and 1/4 cup of mung bean flour mix
• 1/4 tsp fine salt
• 1 cup water

Option 2) Dried Mung Beans

• 1 cup (215g / 7.6 ounces) dried peeled and split mung beans
• 3/4 cup water
• 1/4 cup glutinous rice flour 
• 1 Tbsp potato starch
• 1/2 tsp fine salt

Meat & Vegetables

• 150g / 5.3 ounces minced pork 
• 100g / 3.5 ounces mung bean sprouts, rinsed and drained
• 50g / 1.8 ounces green onion (white part), thinly sliced
• 150g / 5.3 ounces ripe kimchi, rinsed and squeezed, thinly sliced
• 3 Tbsp cooking oil or more as required

Meat Marinade

• 1 Tbsp soy sauce (I used regular kirkman soy sauce)
• 1/2 Tbsp rice wine
• 1/4 tsp minced garlic
• A few sprinkles of ground black pepper

Instructions

How To Grind Mung Beans For Bindatteok

1. Soak moong dal in a big vessel for four hours. Make sure all the water drains out completely.
2. Now put the moong dal in a blender or food processor and add three-fourth cup of water in it. Grind it for about two minutes until it becomes completely smooth.
3. Put the ground moong dal in a mixing bowl, then add the glutinous rice flour, potato starch, and a little salt.

How To Make Bindatteok

1. First, prepare a medium-sized bowl and add all the pancake batter ingredients into it. Beat it well and then keep it aside for 30 to 40 minutes.
2. Add the pork mince and marinade to a small bowl and mix well. Keep this also for 30 minutes.
3. After 30 to 40 minutes, add the marinated pork, mung bean sprouts, green onions, and kimchi to the mung bean pancake batter. Mix them well.
4. Now heat the pan on medium-high flame and make sure the entire bottom of the pan gets heated. After this add oil and spread it evenly throughout the pan. Then reduce the flame to medium.
5. To make pancakes, take the batter in a ladle and spread it in a thin and even layer in the pan.
6. When the bottom of the pancake is slightly cooked, gently rotate it from time to time to prevent the pancake from sticking to the pan.
7. Turn it over when you think that the bottom of the pancake is half-cooked only.
8. If required, add a little more oil to the edges of the pancake. Let it sizzle a bit by pressing it with a spatula a few times so that it becomes crisp. Cook for 2-3 minutes. Now remove from the flame and place on a plate or cutting board.
9. Repeat with the remaining batter. Serve with kimchi and sautéed onions.

CONCLUSION

Bindattok or mung bean pancakes are a dessert that can showcase the distinctive flavors of Korean cuisine in a wonderful way. The softness and mouthwatering flavor inside and crispiness outside will surely have you enjoying these pancakes with friends and family. One good way to taste Korean cuisine is by indulging in Bindaattouk, which is meant as a snack or even as part of a big meal. Try this dish and taste this great flavor!

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