🇰🇵 North Korean Cuisine

녹두전

Mung Bean Pancake (Bindaetteok)

Prep Time 1 hour

Servings 4

Difficulty Medium

Calories 324 kcal

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.

Ingredients

2 cups dried mung beans, soaked 6 hours
100g kimchi, finely chopped
100g bean sprouts, blanched
1 small onion, diced
2 green onions, sliced
2 cloves garlic, minced
1 green chili, sliced
1 tsp salt
100ml water
Vegetable oil for frying
Dipping sauce: soy sauce, vinegar, gochugaru

Instructions

1 Drain soaked mung beans and blend with water into a thick, grainy batter.
2 Mix in chopped kimchi, bean sprouts, onion, green onions, garlic, chili, and salt.
3 Heat generous oil in a large skillet over medium-high heat.
4 Ladle batter into the pan, spreading into thick rounds about 10cm across.
5 Fry for 4-5 minutes until the bottom is deeply golden and crispy. Flip and fry 3-4 minutes more.
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.