Bindaetteok — Crispy Golden Mung Bean Pancakes
These legendary Korean pancakes start with soaked, ground mung beans that fry up into shatteringly crispy, golden cakes with a creamy, savory interior studded with kimchi, pork, and vegetables. A beloved Korean market snack turned hearty breakfast, each pancake delivers incredible textural contrast and a flavor that is earthy, tangy, and deeply satisfying.
Ingredients
- 1 1/2 cups dried split mung beans, soaked overnight
- 1/4 cup water (for blending)
- 4 oz ground pork
- 1/2 cup napa kimchi, finely chopped and squeezed dry
+ 7 more ingredients
Instructions
Drain the soaked mung beans and add them to a blender or food processor with 1/4 cup water. Blend until you have a thick, slightly coarse batter — it should be thicker than pancake batter but still pourable. Do not over-blend to complete smoothness.
Transfer the batter to a large bowl. Fold in the ground pork, chopped kimchi, bean sprouts, scallions, garlic, salt, and pepper until evenly distributed.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat until the oil shimmers.
Scoop about 1/3 cup of batter per pancake into the skillet, pressing gently with the back of a spoon to flatten to about 1/2-inch thick and 4 inches across.
Fry for 3-4 minutes until the bottom is deeply golden and crispy. Flip carefully and fry the other side for another 3-4 minutes, pressing gently to ensure even contact with the pan.
Transfer to a wire rack (not paper towels) to keep the bottom crispy. Repeat with remaining batter, adding more oil as needed.
Mix together the soy sauce, rice vinegar, and gochugaru for the dipping sauce.
Serve the pancakes hot off the pan with the dipping sauce on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI