Bindaetteok, also known as Korean mung bean pancakes, is a savory dish that has been enjoyed in Korean cuisine for centuries. This traditional Korean street food is known for its crispy exterior and soft, flavorful interior. It's often served as a side dish or appetizer and is especially popular during special occasions and festivals. The pancakes are made from mung beans, which are ground into a batter and then mixed with various vegetables and meats for added texture and flavor.
Ingredients
To make Bindaetteok, you will need the following ingredients:
For the Batter:
- 1 cup dried mung beans
- 1 cup water (for soaking)
- 1 cup water (for blending)
- 1/2 teaspoon salt
For the Filling:
- 1/2 cup finely chopped pork (or beef)
- 1 cup shredded cabbage
- 1/2 cup sliced mushrooms (shiitake or button)
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1 small carrot, julienned
- 1 green onion, chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
For Cooking:
- 2-3 tablespoons vegetable oil
Instructions
Soak the Mung Beans:
- Place the dried mung beans in a bowl and cover them with 1 cup of water. Let them soak for at least 4 hours or overnight.
Prepare the Batter:
- Drain the mung beans and rinse them under cold water. Place them in a blender with 1 cup of water. Blend until smooth. Add salt and mix well.
Prepare the Filling:
- In a skillet over medium heat, add a little oil and cook the pork until browned. Add the garlic and cook for an additional minute.
- Add the onions, carrots, and mushrooms. Cook until the vegetables are tender.
- Stir in the cabbage, green onion, soy sauce, sesame oil, and black pepper. Cook for another 2-3 minutes. Remove from heat and let cool slightly.
Combine and Cook:
- Heat a non-stick skillet or griddle over medium-high heat and add a little vegetable oil.
- Pour a ladleful of mung bean batter onto the skillet, spreading it into a thin circle.
- Spoon some of the vegetable and meat mixture on top of the batter. Cover with another thin layer of batter.
- Cook for about 3-4 minutes on each side or until golden brown and crispy. Flip carefully to ensure an even cook.
Serve:
- Serve the Bindaetteok hot with a dipping sauce made from soy sauce, vinegar, and a touch of sugar if desired.
Tips
- Ensure the mung bean batter is smooth and free of lumps for the best texture.
- You can substitute pork with beef or even make a vegetarian version by omitting the meat.
- Adjust the level of spice and seasoning to your taste by adding red pepper flakes or more soy sauce.
- For extra crispiness, add a small amount of rice flour to the batter.
Variations
- Kimchi Bindaetteok: Add chopped kimchi to the filling mixture for a tangy twist.
- Seafood Bindaetteok: Incorporate chopped shrimp or squid into the filling for a seafood version.
- Vegetarian Bindaetteok: Use a mix of your favorite vegetables and mushrooms for a meatless option.
Calories
Each Bindaetteok pancake contains approximately 150-200 calories, depending on the size and amount of filling used. The calorie count can vary based on the type and amount of oil used for frying.
Conclusion
Bindaetteok is a delicious and versatile Korean dish that offers a unique blend of flavors and textures. Whether you enjoy it as a snack, appetizer, or side dish, this recipe brings the authentic taste of Korean cuisine to your table. With its crispy exterior and savory filling, it's a satisfying treat that's sure to impress. Enjoy making and sharing this classic Korean pancake with family and friends!
