BINDAETTEOK RECIPE
Bindaetteok is a popular Korean pancake or jeon made from ground mung beans. This delicious pancake is a great snack to have, and it is full of savory goodness. Learn how to make bindaetteok below!
Provided by Sue Pressey
Categories Appetizer Side dishes
Time 1h15m
Number Of Ingredients 17
Steps:
- Soak mung beans in a large bowl for 4 hours. Drain the water well.
- Transfer the mung bean into a blender or food processor and add the water (3/4 cup). Grind until it turns smooth, about 2 minutes.
- Pour out the pureed mung beans onto a mixing bowl, then add the glutinous rice flour, potato starch and fine salt.
- Prepare a medium-sized bowl and add the pancake batter ingredients. Whisk it well. (If you are using dried mung beans and followed the steps above, you can skip this part.) Set aside for 30 - 40 minutes. (Only do this if you used a mung bean flour mix. This is just following the instructions on the package.)
- Prepare a small bowl and add minced pork and marinade. Mix them well. Set aside for 30 minutes.
- Once 30-40 minutes have passed, add the marinated pork, mung bean sprouts, green onions, and kimchi to the mung bean pancake batter. Mix well.
- Preheat the pan on medium-high heat until the bottom of the pan is well heated. Add the cooking oil and ensure the oil is spread all the way around the pan. (Watch out for the oil splash.) Reduce the heat to medium. Scoop out the pancake mixture with a ladle and spread it evenly and thinly around the pan.Once the bottom of the pancake is set, move the pancake around in a circular motion from time to time so the pancake doesn't stick to the pan.Flip the pancake over when you see the bottom of the pancake is partially cooked. (This makes it easy to turn the pancake. It takes around 2 to 3 minutes depending on the thickness of the pancake).
- Replenish a bit of cooking oil around the edges of the pancake, if necessary. Press down the pancake with a spatula a couple of times to sizzle and make it crispy. Cook for 2 to 3 minutes. Turn the heat off and transfer it onto a plate or a cutting board.
- Repeat steps 4 to 5 for the remaining batter. Serve with some kimchi and pickled onions.
Nutrition Facts : Calories 216 kcal, Carbohydrate 22 g, Protein 11 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 14 mg, Sodium 367 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
KOREAN MUNG BEAN PANCAKES (BINDAETTEOK)
Steps:
- 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.
- 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 pork, kimchi, mung bean sprouts, and fern with pureed beans and rice 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 gets golden brown. Serve hot with a dipping sauce
- To make the dipping sauce, mix soy sauce and vinegar in a small bowl. Serve with pancakes.
Nutrition Facts : ServingSize 4 g
NOKDUJEON OR NOKDU BINDAETTEOK (MUNG BEAN PANCAKES)
Nokdujeon, aka nokdu bindaetteok, is a type of savory Korean pancake made with ground nokdu (mung beans). These crispy golden brown pancakes are soft on the inside with some crunch from the vegetables. They are deliciously nutty! Makes 8 to 10 5-inch pancakes.
Provided by Hyosun
Categories Appetizer
Number Of Ingredients 15
Steps:
- Rinse and soak the mung beans in water for 3 - 4 hours. Drain.
- Meanwhile, cook the mung bean sprouts in boiling water for about 2 minutes (you can skip this blanching if preferred). Rinse in cold water to stop cooking. Drain and gently squeeze out excess water. Thinly slice the kimchi and scallions. In a large bowl, combine the kimchi, bean sprouts, scallions, meat, soy sauce, sesame oil and garlic. Mix well.
- In a blender, grind 2 cups of the soaked beans in 3/4 cup of cold water with 1/2 teaspoon of salt until it has a coarse, sandlike consistency.
- Add to the vegetable and meat mixture. Repeat with the remaining beans. Gently mix the mung bean batter until the ingredients are evenly distributed.
- Heat 2 tablespoons or more of oil in a non-stick pan over medium to medium high heat. (See note.) Ladle the mixture into the pan and spread it evenly into a thin round shape. Cook until the bottom is golden brown (2 - 3 minutes), and turn it over, adding more oil. Press it down with a spatula, and cook for another 2- 3 minutes. Repeat the process with the rest of the mixture.
- Serve hot off the pan with a dipping sauce.
BINDAETTEOK (MUNG BEAN PANCAKES)
Provided by Elaine Louie
Categories appetizer
Time 40m
Yield About 20 4-inch pancakes
Number Of Ingredients 14
Steps:
- The child can combine the mung beans and rice in a fine-meshed colander. Rinse well with cold water, then drain. Transfer to a bowl and add 8 cups of lukewarm water. Cover the bowl and soak at room temperature for at least 6 hours and up to 24 hours, changing the water once or twice.
- Make the dipping sauce. The child can combine the soy sauce, sesame oil, rice vinegar and ground red pepper in a small bowl and mix until blended. The adult can mince the scallions and add to the sauce. Set aside at room temperature.
- Make the pancakes. The child can combine the kimchi liquid, fish sauce (if using), sesame oil, soy sauce, salt, and 1/2 cup water in a small mixing bowl and pour into a food processor. The adult can drain the beans and rice and add to the food processor. Process until the batter is coarse and chunky, not perfectly smooth. Do not overmix. Transfer to a large bowl, finely chop the kimchi and stir into the batter.
- Fry the pancakes. The child can line a plate with paper towels and set aside. The adult can place a large nonstick skillet over medium heat and add 1 to 2 tablespoons of the vegetable oil. Heat until the oil shimmers. Using a 1/4 cup measure, ladle in the pancake batter, flattening each pancake to 1/3-inch thickness. Cook until crisp and browned on one side, 2 to 4 minutes. Flip the pancakes and cook until browned on the other side, another 2 to 4 minutes. Transfer to the paper towel-lined plate, then to a warmed serving platter and serve with the dipping sauce.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 403 milligrams, Sugar 2 grams, TransFat 0 grams
BINDAETTEOK (KOREAN MUNG BEAN PANCAKES)
Although this dish used to be considered poor man's fare, it's an undeniable favorite with Koreans of every social class. This recipe is from a local Korean restaurant. Just like any savory pancakes, this should be eaten immediately when it's hot. They get tough once they've cooled down.
Provided by Member 610488
Categories Lunch/Snacks
Time 30m
Yield 12 pancakes
Number Of Ingredients 12
Steps:
- 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.
- 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 pork, kimchi, mung bean sprouts, and fern with pureed beans and rice 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.
Nutrition Facts : Calories 206, Fat 3.5, SaturatedFat 1.1, Cholesterol 9.1, Sodium 343.6, Carbohydrate 30.5, Fiber 8.2, Sugar 0.1, Protein 14.4
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