Korean Bean Pancake Recipe
By Fabiana Santana
Marja Vongerichten is the host of public television’s Kimchi Chronicles and the author of The Kimchi Chronicles companion cookbook. Here she shares her passion for Korean cuisine with a recipe for korean mung bean pancakes.
Marja tells us, “Bindaetteok look quite a bit like latkes and are very similar to falafel, but instead of being deep-fried balls of ground chickpeas (or fava beans), bindaetteok are flat cakes made with ground dried mung beans, water, and a little seasoning and shallow-fried until super crispy. I was only able to perfect them after taking advice from my friend Eric’s mother. A great home cook, Mrs. Rhee recommended adding a bit of sweet rice to the mung beans, which is the secret ingredient that makes them really hold together and also helps to produce a caramelized crust. While this recipe is all about the kimchi, you could omit the kimchi and the kimchi liquid to make a plain pancake (simply add another 1/2 cup water to the batter). You can also add chopped pork belly to the batter instead of, or in addition to, the kimchi.”
Bindaetteok (Mung Bean Pancakes) Recipe
Serves 4-6, about 15 pancakes
- 2 cups dried mung beans, rinsed in a few changes of cold water
- 1 ⁄4 cup sweet rice, rinsed in a few changes of cold water
- 1 ⁄2 cup sour kimchi liquid
- 1 teaspoon fish sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce
- Pinch of coarse salt
- 1 generous cup finely diced sour kimchi
- Vegetable oil, for frying
- Combine the mung beans and rice in a medium bowl. Add cold water to cover by at least 1 inch and soak for at least 6 hours and up to 24.
- Drain the soaked mung beans and rice and place in a blender along with 1⁄2 cup fresh water, the kimchi liquid, fish sauce, sesame oil, soy sauce, and salt. Blend just until smooth, being careful not to over mix (it should be coarsely pureed as opposed to perfectly smooth). Transfer the mixture to a large bowl and fold in the kimchi.
- Heat a thin layer of vegetable oil in a large nonstick skillet over medium-high heat. Using a 1⁄4-cup, ladle in the pancake batter to form 4 pancakes and cook until crisp and browned on the first side, about 2 minutes. Carefully flip and cook until crisp and browned on the second, about 2 minutes. Transfer the pancakes to a paper towel–lined plate and continue with the remaining batter and more oil as necessary.
- Serve hot with Scallion Dipping Sauce.**
** Scallion Dipping Sauce Recipe
- 1 cup – Korean soy sauce
- 1 cup – scallions
- 2 tbsp – gochugaru (red pepper flakes)
- 2 tbsp – sesame oil
- 2 tbsp – vinegar
- Mix scallions and red pepper flakes together first
- Combine everything in a small bowl and whisk until combined