Cook and Scale
Bindaetteok Mung Bean Pancake
4 servings · 50 min total
Crisp, savoury mung bean pancakes studded with kimchi and bean sprouts, fried golden and served with a tangy soy dipping sauce.
Ingredients
- 300 g split mung beans, soaked overnight
- 150 g bean sprouts
- 100 g kimchi, chopped
- 2 spring onion, sliced
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- 1 dl water
- 4 tbsp vegetable oil, for frying
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame seeds
Contains: Gluten, Egg, Soy, Fish, Crustaceans, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Blend the mung bean batter — Drain the soaked mung beans and blend with the water until you have a thick, slightly grainy batter.
- 2.
Mix in the fillings — Stir in the bean sprouts, kimchi, scallions, egg, salt, and pepper until evenly combined.
- 3.
Fry the pancakes — Heat oil in a pan over medium heat and ladle in portions of batter, flattening into rounds. Fry for about 4 minutes per side until golden and crisp.
- 4.
Make the dipping sauce — Drain briefly on paper towels, mix the soy sauce, rice vinegar, and sesame seeds into a dipping sauce, and serve hot.