How To Make Bindaetteok
Bindaetteok is a savory Korean pancake made primarily with mung beans mixed with pork and wild fern. This is a flourless, gluten-free dish.
Ingredients
- 2 cups dried split peas, (mung beans), rinsed in a few change of water
- ¼ cup short grain rice, rinsed
- ¼ cup water
- ⅓ lb pork, minced
- 2 garlic cloves, finely minced
- 1½ cup fermented kimchi, chopped
- 4 oz mung bean sprout, blanched and squeezed to remove moisture.
- 3 oz Korean wild fern, sliced, optional
- ½ cup kimchi juice
- 1 tbsp soy sauce
- salt, to taste
- pepper, to taste
- green chilies, or red chilies, sliced, optional
For Dipping Sauce:
- ⅓ cup low sodium soy sauce
- 2 tbsp rice vinegar
Instructions
- Combine rinsed mung beans and rice in a large bowl. Add cold water and soak for at least 6 hours up to 24 in the fridge. Drain and rinse them. Set aside.
- Season minced pork with garlic, salt and pepper and mix well.
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Put the beans and rice in the blender and process with ¼ cup of water. Add ½ cup of kimchi juice for the blade to turn and stir a bit in the process so that they can blend easily. Do not over puree, it should be coarsely smooth. Pour the mixture in a large mixing bowl.
- Mix in pork, kimchi, mung bean sprouts, and fern with pureed beans and rice in the bowl.
- Add soy sauce, salt and pepper and mix well.
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Heat generous amount of oil in the skillet over medium heat and and spread 2 to 3 tablespoonful of batter. Cook for 3 to 5 minutes on each side until it gets golden brown. Serve hot with a dipping sauce.
- To make the dipping sauce, mix soy sauce and vinegar in a small bowl. Serve with pancakes.
Nutrition
- Sugar: 6g
- :
- Calcium: 48mg
- Calories: 338kcal
- Carbohydrates: 49g
- Cholesterol: 18mg
- Fat: 6g
- Fiber: 17g
- Iron: 4mg
- Monounsaturated Fat: 3g
- Polyunsaturated Fat: 1g
- Potassium: 788mg
- Protein: 23g
- Saturated Fat: 2g
- Sodium: 666mg
- Vitamin A: 104IU
- Vitamin C: 4mg
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