Korea

Bindaetteok

Name: Bindaetteok
Prep time: 4 h
Cook time: 45 min
Total time: 4 h 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Moong dal (split yellow mung beans), split hulled mung beans, soaked 4 hours; 2 tbsp soaked with the beans rice; Water, about 2/3 cup; 1 cup squeezed and chopped napa cabbage kimchi; Soybean sprouts, blanched and chopped; 150 g minced pork (pork mince, ground pork); 3 stalks sliced spring onion (green onion, scallion); 3 cloves minced garlic; 3/4 tsp salt; 1 tsp sesame oil; Cooking oil (vegetable oil), for shallow frying; Soy sauce, for dipping; Vinegar, for dipping; 1/4 sliced, for dipping onion

Ground mung bean pancakes with kimchi and pork, fried crisp in plenty of oil. Market food at its best.

45 minTime

27 gProtein each

mediumSpice

4hPlan ahead. Soak for 4 hours first; the 45 minutes come after.

Mung bean pancakes2 chapters · 1 min read

Make it your way

Grandma's wayMung bean pancakes with kimchi, pork and sprouts.

The original

539kcalsame

27 gproteinsame

11 gfibresame

45minutessame

Bindaetteok.

Per serving, worked out from the ingredient table.

Ingredients

Moong dal (split yellow mung beans)split hulled mung beans, soaked 4 hours

Rice2 tbsp, soaked with the beans

Waterabout 2/3 cup

Napa cabbage kimchi1 cup, squeezed and chopped

Soybean sproutsblanched and chopped

Minced pork (pork mince, ground pork)150 g

Spring onion (green onion, scallion)3 stalks, sliced

Garlic3 cloves, minced

Salt¾ tsp

Sesame oil1 tsp

Cooking oil (vegetable oil)for shallow frying

Soy saucefor dipping

Vinegarfor dipping

Onion¼, sliced, for dipping

Method

5 steps

1Drain the soaked beans and rice and blend with the water to a thick, slightly coarse batter.
2Mix the kimchi, sprouts, pork, spring onion, garlic, salt and sesame oil into the batter.
3Heat a generous layer of oil and ladle in pancakes about 1 cm thick and 12 cm across.
4Fry 4 minutes a side until deep golden and the pork is cooked through.
5Mix the soy, vinegar and onion and serve with the hot pancakes.

Serve it like this

Serve hot on a plate lined with paper, cut into wedges, with the soy vinegar dip. A cold makgeolli or barley tea alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea

Bindaetteok

Ground mung bean pancakes with kimchi and pork, fried crisp in plenty of oil. Market food at its best.

45 minTime

27 gProtein each

mediumSpice

4hPlan ahead. Soak for 4 hours first; the 45 minutes come after.

Mung bean pancakes2 chapters · 1 min read

Make it your way

Grandma's wayMung bean pancakes with kimchi, pork and sprouts.

The original

539kcalsame

27 gproteinsame

11 gfibresame

45minutessame

Bindaetteok.

Per serving, worked out from the ingredient table.

Ingredients

Moong dal (split yellow mung beans)split hulled mung beans, soaked 4 hours

Rice2 tbsp, soaked with the beans

Waterabout 2/3 cup

Napa cabbage kimchi1 cup, squeezed and chopped

Soybean sproutsblanched and chopped

Minced pork (pork mince, ground pork)150 g

Spring onion (green onion, scallion)3 stalks, sliced

Garlic3 cloves, minced

Salt¾ tsp

Sesame oil1 tsp

Cooking oil (vegetable oil)for shallow frying

Soy saucefor dipping

Vinegarfor dipping

Onion¼, sliced, for dipping

Method

5 steps

1Drain the soaked beans and rice and blend with the water to a thick, slightly coarse batter.
2Mix the kimchi, sprouts, pork, spring onion, garlic, salt and sesame oil into the batter.
3Heat a generous layer of oil and ladle in pancakes about 1 cm thick and 12 cm across.
4Fry 4 minutes a side until deep golden and the pork is cooked through.
5Mix the soy, vinegar and onion and serve with the hot pancakes.

Serve it like this

Serve hot on a plate lined with paper, cut into wedges, with the soy vinegar dip. A cold makgeolli or barley tea alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bindaetteok

Make it your way

Ingredients

Method

Bindaetteok

Make it your way

Ingredients

Method

Make it a meal