bindaetteok
Next Dish: Goulash
Bindaetteok, also known as mung bean pancake, is a traditional Korean dish made from ground mung beans, various vegetables, and meat or seafood. The ingredients are mixed into a batter and pan-fried into a thick, round pancake. It is often served with a dipping sauce made from soy sauce and vinegar. Bindaetteok is commonly consumed during the Korean Lunar New Year and other special occasions.
Recipe
Ingredients:
2 cups dried mung beans
1/2 cup sweet rice
1/2 pound pork shoulder or pork belly, cut into 1/2 inch pieces
1 cup kimchi, chopped
1 medium onion, chopped
2 green onions, chopped
1/2 cup bean sprouts, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
Vegetable oil for frying
Instructions:
Rinse the mung beans and sweet rice under cold water until the water runs clear. Soak them in a large bowl of cold water for at least 3 hours.
Drain the mung beans and sweet rice, reserving the soaking water.
In a blender or food processor, combine the mung beans, sweet rice, and 1/2 cup of the soaking water. Blend until smooth. You may need to add more water to achieve a pancake batter consistency.
Transfer the batter to a large bowl and stir in the pork, kimchi, onion, green onions, bean sprouts, salt, and pepper.
Heat a large non-stick skillet over medium heat and add enough oil to coat the bottom of the skillet.
Ladle the batter into the skillet, spreading it out to form a pancake about 1/2 inch thick. Cook until the bottom is golden brown and crispy, about 5 minutes.
Flip the pancake and cook until the other side is golden brown and crispy, about 5 more minutes.
Remove the pancake from the skillet and drain on paper towels. Repeat with the remaining batter.
Cut the pancakes into wedges and serve hot.