A thick, golden pancake made from ground mung beans mixed with kimchi, bean sprouts, and vegetables, pan-fried until gloriously crispy on the outside and creamy within.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: flat plate
Garnishes: sliced chili, sesame seeds
Accompaniments: soy dipping sauce, makgeolli
Instructions
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1
Drain soaked mung beans and blend with water into a thick, grainy batter.
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2
Mix in chopped kimchi, bean sprouts, onion, green onions, garlic, chili, and salt.
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3
Heat generous oil in a large skillet over medium-high heat.
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4
Ladle batter into the pan, spreading into thick rounds about 10cm across.
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5
Fry for 4-5 minutes until the bottom is deeply golden and crispy. Flip and fry 3-4 minutes more.
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6
Drain briefly on paper towels. Serve hot with soy-vinegar dipping sauce.
Did You Know?
Bindaetteok was originally a food of the common people, but its popularity transcended all social classes, and it became a favorite at royal banquets during the Joseon Dynasty.
Chef's Notes
Equipment Tips
- blender
- large skillet
- mixing bowl
Garnishing
sliced chili, sesame seeds
Accompaniments
soy dipping sauce, makgeolli
The Story Behind 녹두전
Mung bean pancakes have ancient roots in Korean cuisine, with origins tracing to the Goryeo Dynasty. In northern Korea, bindaetteok was especially prized during cold winters for its protein-rich, warming qualities. The Pyongyang style tends to be thicker and heartier than southern versions, reflecting the robust culinary character of the north.
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