Authentic Korean Bindaetteok (Mung Bean Pancake) Recipe

Ingredients

2 cups mung beans
1/2 cup sweet rice
14 ounces pork belly, thinly sliced
1 medium onion
2 cups Korean radish or daikon radish
2 medium-sized green onions
1/2 cup kimchi
1/4 cup kimchi brine
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup bean sprouts
Vegetable oil for frying
Soy sauce for serving

Steps and instructions

Soak the mung beans and sweet rice in a large bowl filled with water for at least 4 hours or overnight.
Drain the soaked mung beans and sweet rice and place in a blender or food processor. Blend until they form a coarse paste. If necessary, add a little water to assist the blending process.
Chop the pork belly, onion, radish, green onions, and kimchi into small pieces.
Combine the mung bean paste, chopped ingredients, kimchi brine, salt, and black pepper in a large bowl. Mix well.
Add the bean sprouts to the mixture and stir gently to combine.
Heat a pan over medium heat and add a generous amount of vegetable oil.
Using a ladle, spoon the mixture into the heated pan, spreading it out to form a thin, round pancake. Cook for 4-5 minutes, or until golden brown.
Flip the pancake and cook for an additional 3-4 minutes, or until the other side is golden brown. Add more oil as necessary.
Remove the cooked pancake from the pan and drain on paper towels. Repeat with the remaining mixture, adding more oil to the pan as necessary.
Serve the bindaetteok warm, with soy sauce on the side for dipping.

Tools for making

Blender or food processor - for blending the mung beans and sweet rice into a coarse paste.
Large bowl - for soaking the mung beans and sweet rice.
Knife - for chopping the pork belly, onion, radish, green onions, and kimchi.
Pan - for frying the bindaetteok pancakes.
Ladle - for spooning the bindaetteok mixture into the pan.
Paper towels - for draining the cooked bindaetteok pancakes.

Recipe variations

Use different types of protein such as ground beef, chicken, or tofu instead of pork belly.
Replace the mung beans with other legumes like black beans or chickpeas for a different flavor and texture.
Experiment with different vegetables like carrots, zucchini, or mushrooms to add variety to the bindaetteok.
Add different seasonings or spices to the batter such as garlic powder, chili flakes, or sesame oil for additional flavor.
Try using a different type of flour like rice flour or cornstarch instead of sweet rice flour for a gluten-free option.
Create a gluten-free version by using gluten-free soy sauce or tamari sauce for dipping.
Make a vegetarian or vegan version by omitting the meat and using vegetable broth or water instead of kimchi brine.
For a crispier crust, deep-fry the bindaetteok instead of pan-frying.
Serve the bindaetteok with different dipping sauces like spicy gochujang sauce, sweet and sour sauce, or a tangy yogurt-based sauce.
Add toppings to the bindaetteok such as sesame seeds, chopped green onions, or a fried egg for extra visual appeal and flavor.

Recipe overview

Bindaetteok, also known as mung bean pancake, is a savory, crispy, and delicious traditional Korean dish. It's made from a combination of soaked and ground mung beans, sweet rice, pork belly, mixed vegetables, and kimchi. The ingredients are combined to form a batter, which is then fried into thin pancakes until golden brown. Each pancake is served warm with a side of soy sauce, and the result is a delightful mix of textures and flavors. With a crisp exterior and a soft, flavorful interior, bindaetteok makes a fantastic appetizer, snack, or main dish. This dish is also highly customizable, allowing you to adjust the ingredients to cater to your taste preferences. Enjoy the process of making bindaetteok and indulge in the rich culinary culture of Korea.

Common questions

Can I use canned mung beans instead of soaking and blending them?
No, it is best to use dried mung beans and soak them prior to blending for the desired texture and consistency of the bindaetteok.
Is there a vegetarian version of this recipe?
Yes, you can omit the pork belly and add additional vegetables or tofu for a vegetarian version of bindaetteok.
Can I substitute sweet rice with regular rice?
No, sweet rice (also known as glutinous rice or sticky rice) is an essential ingredient in this recipe as it helps bind the mung bean batter together.
How do I know when the bindaetteok is cooked?
The bindaetteok should be golden brown and crispy on both sides when cooked. This usually takes around 4-5 minutes per side on medium heat.
Can I make bindaetteok in advance?
While bindaetteok is best enjoyed fresh, you can make them in advance and reheat them in the oven or toaster oven to regain some crispiness before serving.
Can I freeze bindaetteok?
Yes, you can freeze bindaetteok after they have been cooked. Place them in an airtight container or freezer bag, separating each pancake with parchment paper. Reheat in the oven or toaster oven when ready to serve.

Serving dishes and utensils

Blender or food processor - For blending the mung beans and sweet rice into a coarse paste.
Large bowl - For soaking the mung beans and sweet rice.
Chopping board - For chopping the pork belly, onion, radish, green onions, and kimchi.
Knife - For cutting the ingredients into small pieces.
Pan or griddle - For cooking the bindaetteok pancakes.
Spatula - For flipping the pancakes while cooking.
Ladle - For spooning the pancake mixture onto the pan.
Paper towels - For draining the cooked pancakes and removing excess oil.
Serving plate or platter - For presenting and serving the bindaetteok.
Soy sauce dish - For serving the soy sauce for dipping.

Origin stories

Bindaetteok, also known as mung bean pancake, has its roots steeped in the gastronomical history of Korea. It's said that this savory delight originated during the Goryeo Dynasty, which spanned from the 10th to 14th centuries. The dish was initially known as 'Binnan-tteok', which translates to 'Pancake made in a hurry'. It was popular amongst ordinary people who were seeking a quick, yet nutritious meal. Over time, the name evolved to 'Bindaetteok', the dish becoming a staple in Korean cuisine. Its hearty combination of mung beans, meat, and vegetables offers a window into the rich, flavorful simplicity that characterizes much of Korean food tradition. Today, Bindaetteok is not just a dish, but a symbol, reminding the Korean people of their resilience and resourcefulness through centuries of change.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.