Discovering Korean Mung Bean Pancakes
My Favorite is Korean Mung Bean Pancakes and It all started on a chilly evening when I stumbled upon a small Korean market tucked away in the corner of my neighborhood. The place was vibrant and bustling with people chatting in Korean, and the smell of sizzling food filled the air. I was immediately drawn to a stall where golden-brown pancakes were being served. I learned they were called “Bindaetteok,” or Korean mung bean pancakes. The friendly vendor offered me a taste, and as soon as I bit into the crispy, savory pancake, I was hooked.
The Perfect Recipe
Determined to recreate this delicious treat at home, I dove into research. I discovered that making Korean mung bean pancakes required a bit of preparation, starting with soaking dried mung beans and glutinous rice overnight. I found that blending these ingredients into a smooth batter was the key to achieving the right texture. Adding ground pork, kimchi, and a variety of vegetables gave the pancakes their rich and hearty flavor. It was a bit of a process, but the result was worth every minute.
Cooking and Enjoying
On the day I decided to cook, my kitchen transformed into a small Korean kitchen. The aroma of garlic, sesame oil, and kimchi wafted through the air, making my mouth water. I heated up the nonstick pan, added a splash of vegetable oil, and poured in the batter. Watching the pancakes sizzle and turn golden brown was incredibly satisfying. Flipping them was a bit tricky, but once I got the hang of it, the pancakes turned out perfectly crispy on the outside and tender on the inside.
Sharing the Joy
The moment finally arrived to share my creation with friends and family. As they took their first bites, their eyes lit up with delight. The crispy edges and savory filling were a hit, and everyone enjoyed dipping the pancakes into the homemade soy sauce and vinegar dipping sauce. It felt amazing to share a piece of Korean cuisine that had captured my heart. I knew I had found a new favorite recipe, one that would be a staple at many future gatherings and a comforting meal for years to come.
Table of Contents
Chef’s Notes-Korean Mung Bean Pancakes
- Make sure to soak the mung beans and sweet rice for at least 8 hours or overnight. This step is crucial for achieving the right batter consistency and ensures the beans blend smoothly.
- When blending the soaked mung beans and rice, add water gradually if needed to get a smooth and creamy texture. If the batter is too thick, you can add a little more water.
- To achieve a crispy texture, heat the pan well before adding the oil and batter. Also, make sure the oil is hot before you pour in the batter. This helps in getting a golden-brown crust.
- Feel free to customize the pancakes by adding other vegetables like carrots or bell peppers. Just make
- For a twist, you can add a touch of honey or sesame seeds to the dipping sauce for a hint of sweetness and additional flavor.
Korean Mung Bean Pancakes
4
pancakes20
minutes15
minutes250
kcal8
hours8
hours35
minutesDive into the world of Korean cuisine with these savory mung bean pancakes! Packed with ground mung beans, kimchi, pork, and a medley of vegetables, these pancakes are a hearty and unforgettable meal. Perfect for freezing and reheating, they make a quick and delicious snack or meal anytime. Enjoy the authentic flavors of Korea with this easy-to-follow recipe!
Ingredients
- Mung Bean Mixture
1 cup dried peeled mung beans
1/4 cup glutinous rice (sweet rice)
- Dipping Sauce
2 tablespoons soy sauce
1 tablespoon vinegar
- Pancake Filling
4 ounces ground pork
3/4 cup well-fermented napa cabbage kimchi, chopped
1 cup fresh or rehydrated fernbrake (gosari)
2 1/2 cups mung bean sprouts, rinsed and drained
1 large egg
4 green onions, finely chopped
2 garlic cloves, minced
2 teaspoons salt
1/4 teaspoon ground black pepper
2 teaspoons sesame oil
- For Cooking
vegetable oil for frying
shredded dried hot pepper (silgochu) for garnish (optional)
Directions
- Preparing Dipping Sauce – Mix the soy sauce and vinegar in a small bowl to create the dipping sauce. Set aside.
- Mixing Ingredients – Add the chopped kimchi, green onions, minced garlic, fernbrake, mung bean sprouts, ground pork, egg, salt, black pepper, and sesame oil to the blended mixture. Stir well to combine.
- Cooking Pancakes – Heat a nonstick pan over medium-high heat and add 1-2 tablespoons of vegetable oil to coat the bottom. Pour about 1 cup of the batter into the pan and spread it out with the back of a spoon to form a 6-inch pancake. Cook until the bottom is golden brown and crispy (about 2-3 minutes).
- Serving – Transfer the cooked pancake to a plate and garnish with shredded dried hot pepper if desired. Repeat with the remaining batter. Serve immediately with the dipping sauce on the side.
Equipment
- Chef’s Knife
- Cutting Board
- food processor
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 250kcal
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 50mg
- Sodium: 600mg
- Potassium: 300mg
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 2g
- Protein: 12g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 6mg
- Iron: 15mg
FAQ-Korean Mung Bean Pancakes
Can I use frozen mung beans?
It’s best to use dried mung beans for this recipe. Frozen mung beans may not blend as smoothly and could affect the texture of the batter.
Can I make these pancakes ahead of time?
Yes, you can make the pancakes ahead of time. They freeze well and can be reheated in a toaster oven or pan. Just be sure to cool them completely before freezing.
What if I don’t have kimchi?
If kimchi is unavailable, you can substitute it with sauerkraut or pickled vegetables. The flavor will be slightly different but still delicious.
Is there a gluten-free option for this recipe?
Yes, you can use tamari instead of soy sauce to make the recipe gluten-free. Ensure all other ingredients are gluten-free as well.
How do I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag. Reheat in a pan or toaster oven.
