Bindaetteok - Mung Bean Pancake

Method15 steps · about 1 hr 30 min

1. 1

   Step 1: Soak the peeled split mung beans (2 cups) in enough water according to their package directions; the source package requires about 30 minutes. Drain them before blending. Keep this soaking water separate from the measured batter water.

   Uses 2 cups dried peeled split mung beans (about 12 ounces / 340 g) · Water, as needed to soak mung beans

2. 2

   Step 2: Get 1 cup ripe Kimchi, remove excess seasonings/stuffing and also squeeze out excess liquid. Cut thinly.

   Uses 1 cup ripe kimchi, squeezed and thinly sliced

3. 3

   Step 3: Chop 2 green onions and add to kimchi and season with a splash of sesame oil (about 1 tsp).

   Uses Squeezed thinly sliced kimchi · Two of the three green onions · About 1 teaspoon sesame oil

4. 4

   Step 4: Cut 1 green onion into 2 in (5 cm) long pieces. Splitting thicker white ends into halves.

   Uses Remaining one green onion

5. 5

   Step 5: Rinse a handful of bean sprouts and drain..

   Uses 1 handful fresh bean sprouts

6. 6

   Step 6: Cut pork belly (3) slices into 1 in (2.5 cm) widths and set aside.

   Uses 3 thin slices pork belly (bacon thickness)

7. 7

   Step 7: Blend all the drained soaked mung beans (about 4 cups after soaking) with 1 1/2 cups of the measured water (2 1/4 cups). Gradually add up to the remaining 3/4 cup water until the batter has a loose pancake consistency.

   Uses Drained soaked mung beans · 2 1/4 cups water for blending, divided

8. 8

   Step 8: Mix half the plain mung-bean batter with half the prepared kimchi-and-green-onion mixture. Reserve the remaining plain batter and kimchi mixture separately for the next half-batch.

   Uses Plain mung-bean batter · Kimchi and chopped-onion mixture

9. 9

   Step 9: Keep the second half of the batter unseasoned until the first half is fried; adding salt too early can make mung-bean batter watery.

   Uses First half-batch mixture

10. 10

    Step 10: Season the first half-batch with about 1/8–1/4 teaspoon salt, to taste, immediately before frying.

    Uses First half-batch mixture · Salt, to taste (about 1/8–1/4 teaspoon per half-batch)

11. 11

    Step 11: Heat about 2 tablespoons vegetable oil over medium heat in a 10-inch frying pan. When hot, pour in portions of the first half-batch batter to form about three 4–5-inch pancakes at a time.

    Uses Seasoned first half-batch batter · About 2 tablespoons frying oil to start

12. 12

    Step 12: Top the cooking pancakes with a few prepared bean sprouts, one or two thin pork pieces and some of the long green-onion pieces, sharing the toppings among the pancakes.

    Uses Pancakes cooking in the pan · Long green-onion topping pieces · Prepared bean-sprout topping · Thin pork-belly topping pieces

13. 13

    Step 13: When the edges brown, flip and press lightly. Cook until both sides are brown and the thin pork topping is cooked through. Add oil if the pan dries out. Remove the finished pancakes and repeat with the remainder of the first half-batch.

    Uses Topped pancakes · Vegetable oil, as needed for frying

14. 14

    Step 14: Mix the reserved second half of the plain batter with the remaining kimchi mixture, season with another small amount of salt (to taste) to taste and repeat the frying and topping steps with the remaining toppings. Make about 12 pancakes total.

    Uses Reserved plain mung-bean batter · Reserved kimchi mixture · Salt, to taste (about 1/8–1/4 teaspoon per half-batch) · Remaining green-onion topping · Remaining bean sprouts · Remaining pork pieces · Vegetable oil, as needed for frying

15. 15

    Step 15: Mix the dipping sauce’s 2 tablespoons soy sauce, 1 tablespoon rice vinegar and separate 1 tablespoon chopped green onion. Serve with the hot pancakes.

    Uses First half-batch cooked pancakes · Second half-batch cooked pancakes · 2 Tbsp soy sauce (진간장 jinkanjang) · 1 Tbsp rice vinegar · 1 Tbsp chopped green onions