Bindaetteok — Korean Mung Bean Pancakes

Method12 steps

1. 1

   Step 1: Choose exactly one batter: option 1 uses mung bean flour mix, ¼ tsp salt and 1 cup water; option 2 uses dried mung beans, ¾ cup blending water, glutinous rice flour, potato starch and ½ tsp salt. Prepare only the chosen route below. Both routes use the same single pork-and-vegetable batch and frying oil.

2. 2

   Step 2: Option 2 only — skip this and the next two steps if using flour mix. Cover the 1 cup dried peeled split mung beans with soaking water in a large bowl and soak for 4 hours. Drain well and discard the soaking water.

   Soak dried mung beans, option 2 only · 240 minUses 1 cup dried peeled and split mung beans (215 g), option 2 only · Water to cover the dried mung beans for soaking, option 2 only; amount unspecified and discarded

3. 3

   Step 3: Option 2 only — put the drained soaked mung beans in a blender or food processor with the separate ¾ cup blending water. Blend until smooth, about 2 minutes.

   Uses Drained soaked mung beans, option 2 only · ¾ cup water for blending the drained mung beans, option 2 only

4. 4

   Step 4: Option 2 only — transfer the mung-bean puree to a bowl and mix in ¼ cup glutinous rice flour, 1 tbsp potato starch and the dried-bean route’s ½ tsp fine salt. This completes the dried-bean batter; skip the flour-mix route and its rest.

   Uses Smooth mung-bean puree, option 2 only · ¼ cup glutinous rice flour, option 2 only · 1 tbsp potato starch, option 2 only · ½ tsp fine salt, option 2 only

5. 5

   Step 5: Option 1 only — skip this and the following rest if using dried beans. Whisk together the 1¼ cups mung bean flour mix, its ¼ tsp fine salt and its separate 1 cup water until evenly combined.

   Uses 1¼ cups mung bean flour mix, option 1 only · ¼ tsp fine salt, option 1 only · 1 cup water, option 1 only

6. 6

   Step 6: Option 1 only — rest the flour-mix batter for 30–40 minutes, following the chosen mix’s package directions. While it rests, prepare the pork marinade.

   Rest flour-mix batter, option 1 only · 40 minUses Mixed flour batter, option 1 only

7. 7

   Step 7: Mix the 150 g minced pork with all four marinade supplies: 1 tbsp soy sauce, ½ tbsp rice wine, ¼ tsp minced garlic and a few sprinkles ground black pepper.

   Uses 150 g minced pork (5.3 oz) · 1 tbsp soy sauce for the pork marinade · ½ tbsp rice wine (mirim) for the pork marinade · ¼ tsp minced garlic for the pork marinade · A few sprinkles ground black pepper for the pork marinade

8. 8

   Step 8: Cover the marinated pork and refrigerate for 30 minutes. This can overlap the flour batter’s rest when using option 1. Keep the raw pork separate until the selected batter is ready.

   Marinate pork in the refrigerator · 30 minUses Raw pork with its complete marinade

9. 9

   Step 9: Rinse and drain the 100 g mung sprouts. Thinly slice the 50 g green onion whites. Rinse the 150 g ripe kimchi well, squeeze it and slice thinly. Once the chosen batter is ready and the pork has marinated, add all the marinated pork, sprouts, green onion whites and prepared kimchi to that one batter and mix well. Use either the option 1 rested flour batter or the option 2 completed dried-bean batter, never both.

   Uses Option 1 rested flour batter — only if chosen · Option 2 completed dried-bean batter — only if chosen · Same single marinated pork batch · 100 g mung bean sprouts, rinsed and drained · 50 g green onion whites, thinly sliced · 150 g ripe kimchi, rinsed well, squeezed and thinly sliced

10. 10

    Step 10: Preheat a pan over medium-high heat until hot. Add some of the same divided 3 tbsp cooking oil and spread it around the pan, taking care of splashes. Reduce to medium, ladle in some of the selected pork-and-vegetable batter and spread it thinly into a pancake. Fry for about 2–3 minutes, moving it gently once set to prevent sticking, until the underside is set and partly golden enough to flip.

    Fry the first side after spreading one pancake · 3 minUses Some selected pork-and-vegetable pancake batter · Some of the total divided frying oil

11. 11

    Step 11: Flip the pancake. Replenish a little oil around its edges from the same divided supply if needed. Press gently with a spatula and fry for another 2–3 minutes until crisp and golden on both sides and the pork is fully cooked throughout. Verify at least 71°C / 160°F in the centre with a food thermometer and continue cooking if needed. Transfer the cooked pancake to a plate or cutting board.

    Fry the second side after flipping · 3 minUses First-side-cooked pancake ready to flip · Further oil from the same divided supply, if needed

12. 12

    Step 12: Repeat the two frying stages for the remaining selected batter, using the same divided oil supply and adding more only as needed. Check each pancake is cooked through, then serve warm, optionally with additional kimchi and pickled onions.

    Uses Remaining selected pancake batter · Cooked pancakes from the two-stage frying sequence · Remaining divided frying oil or additional oil as needed · Additional kimchi for serving, optional; amount unspecified · Pickled onions for serving, optional; amount unspecified