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January 13, 2012

Bindaetteok - Savory Mung Bean Pancakes




 
I am very excited to present a special recipe today.
A while ago I was contacted by "Kimchi Chronicles", the sentational PBS series on Korean food. 
Marja Vongerichten, the wife of famous chef, Jean-Georges Vongerichten, shared true beauties of not only many Korean delicacies but the cultures that follows. I have been a big fan of the show and enjoyed many episodes.
It is my honor to be as their first guest blogger to present a post.

So here I am, presenting a wonderful savory mung bean pancakes called Bindatteok.

Although this dish used to be considered as a poor man's fare, it's an undeniable favorite with Koreans of every social class. 
It might have started as a humble dish for the commoners, but the flavor is as rich as the queen of England.
I adapted the Mrs. Rhee's recipe in the Kimchi Chronicles Cookbook with a few tweaks to make it my own. You will find my guest post in their blog here.


 Mung bean are tiny whole green-colored beans.  I recommend to use split mung beans; their skins have been removed revealing delicate yellow beans.  You can find them easily in any Asian grocery stores.


Ingredients:

2 cups dried split mung beans, rinsed in a few change of water
1/4 cup short grain rice, rinsed
1/3 lb minced pork
2 cloves garlic, finely minced
1 1/2 cups fermented kimchi, chopped
4 oz mung bean sprout, blanched and squeezed to remove moisture.
3 oz  Korean wild fern, sliced, optional
1/2 cup kimchi juice
1 tablespoon soy sauce
salt and pepper to taste
green/red chilies for garnish, optional

Dipping sauce:

1/3 cup low sodium soy sauce
2 Tablespoon rice vinegar


Directions:

Combine rinsed mung beans and rice in a large bowl. Add cold water and soak for at least 6 hours up to 24 in the fridge. Drain and rinse them. Set aside.


This is Korean wild fern. Widely used in bibimbap and this bindaetteok.
You can omit this if you can't find.


Blanch mung bean sprouts in the boiling water  for 1 minute and squeeze gently with both hands to remove some moisture.


Chop your fermented kimchi and set aside. The sourer you kimchi is, the better it gets.
My mouth is salivating just to to say the word, "sour kimchi", Gulp!


Season minced pork with garlic, salt and pepper and mix well.


 
 Put the beans and rice in the blender and process with 1/4 cup water. Add 1/2 cup kimchi juice for the blade to turn and stir a bit in the process so that they can blend easily. Do not over puree, it should be coarsely smooth. Pour the mixture in a large mixing bowl


Mix in all the ingredients in the bowl.


Add soy sauce, salt and pepper and mix well.


Heat generous amount of oil in the skillet over medium heat and and spread 2-3 Tablespoonful of batter.


Cook for 3-5 minutes on each side until it get brown crisp. Add more oil if the pan seems dry.


Place a few slices of chilies on one side as a garnish if you like.



Yum, yum, yum! 
Many Koreans eat these pancakes with soju, the Korean vodka, 
but they go just as well with a cold glass of Coke. 

Just like any savory pancakes, 
this should be eaten immediately when it’s hot. 
They get tough once they’ve cooled down. 

As always, serve with dipping sauce!


Need a printable recipe? Click HERE
 


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20 Comments:

At January 13, 2012 at 5:09 PM , Anonymous leaf (the indolent cook) said...

Congratulations on this awesome guest blogging opportunity! This is a very delicious first entry and something new to me as well.

 
At January 13, 2012 at 9:46 PM , Anonymous Erica Sommermann said...

Hi Holly!  I'm so excited about your guest blog post!  Congratulations, that is simply wonderful!  :)

 
At January 13, 2012 at 10:47 PM , Anonymous beyondkimchee said...

Thanks, Erica.

 
At January 13, 2012 at 10:48 PM , Anonymous beyondkimchee said...

Thanks. Bindaetteok is quite popular pancakes among Koreans and it's delicious.

 
At January 14, 2012 at 10:01 AM , Anonymous Cookinggallery said...

Wow, these look and sound really delicious...!!! I have never heard of mung bean pancakes, but I know that that I'll give this recipe a shot as soon as I have mung bean in mypantry. I just checked out the Kimchi Chronicle website, it's so interesting, thank you for sharing, Holly :)!

 
At January 15, 2012 at 12:11 AM , Anonymous beyondkimchee said...

Thank you. Hope you can try soon.

 
At January 15, 2012 at 9:36 PM , Anonymous stizzle said...

Is it possible to use whole mung bean? I have a jar that needs to get used and was thinking that would be delicious. I have also used red lentils.

 
At January 15, 2012 at 11:27 PM , Anonymous beyondkimchee said...

Of course you can. You need to soak the whole mungs bean overnight and rub them with both hands. The skin will come off easily if the beans are fully soaked, and will float to the top in the water while the yellow flesh will sink to the bottom. Rinse out the beans removing as much skins as possible. Some might not come off well, but it is okay.

 
At January 16, 2012 at 3:25 PM , Anonymous jwaggie said...

Congratulations on your guest post!  

This looks amazing.  I have everything at home to make these!  We use to do Korean pancakes, but then we found out that my kids are allergic to wheat and have been missing them a lot.  This is a wheat free recipe!  I am going to make them tonight!  thanks :)

 
At January 16, 2012 at 3:33 PM , Anonymous Nancy Jung said...

Thank you for the idea. I've been trying to experiment kimchi recipes with my French friends here in France. I will try this recipe with lentils, perhaps. Is it possible to have your link to Koreataste.org to share your recipes? Thank you.

http://www.koreataste.org/lang/en/category/en/blogging-en/

 
At January 18, 2012 at 9:13 AM , Anonymous kitchenriffs said...

What an honor on the guest post!  Congratulations.  And this is a terrific recipe.  I use mung beans a lot in dals and the like, but never in pancakes.  I'll definitely give these a try - thanks.

 
At January 18, 2012 at 2:13 PM , Anonymous Hyosun Ro said...

Holly - Congrats on the guest post! The pancakes look delicious and pretty. Great post!

 
At January 19, 2012 at 11:01 AM , Anonymous cinnamon said...

These look great! Can I ask how many pancakes the recipe makes, or for how many people?

 
At January 19, 2012 at 3:40 PM , Anonymous beyondkimchee said...

I can't say exactly how many it will make. It will depends on how big each pancake you make. I made mine about 3" in diameter and I got about 20 pancakes. It will feed at least 4 people.

 
At January 23, 2012 at 8:56 AM , Anonymous Tina said...

Hi Holly, those look really delicious! And I have enough 'old' kimchi left to make them! Just a question: would it be possible to keep leftover batter in the fridge to fry them the next day? Thanks!

 
At January 23, 2012 at 11:21 PM , Anonymous beyondkimchee said...

Yes, you can keep the leftover batter in the fridge for up to couple days. You will see water is being separated from the batter, but just mix well before you cook again.

 
At January 26, 2012 at 9:08 PM , Anonymous beyondkimchee said...

Surely. I'll check your site. Thank you.

 
At January 26, 2012 at 11:47 PM , Anonymous kyle bea said...

My halmoni just brought us a huge bag of dried yellow spit mung beans and i had no idea how to cook it. This recipe made me realize how long its been since i ate bindaetteok and i guess I will be eating it daily now. Thank you again for your great recipes :)

 
At February 12, 2012 at 12:49 PM , Anonymous RiceStyle said...

Wahoo Korean food looks very délicious 
I have to taste it 1 day :) 

 
At February 17, 2012 at 8:35 PM , Anonymous Margaret said...

I made it today the first time. We had a big family so I doubled the amount of the recipe and was a little anxious how it would turn out. To my great relief, it was great!! Instead of pork, I added chopped squid and it was quite delicious too. I gave some to my son's friend who was here while I was cooking to take home. His mom called immediately after trying it. They were enjoying it too! Can the leftover pancake freeze well? Thank you.

 

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