{"id":49708,"title":"Authentic Korean Bindaetteok","modified":"2025-08-12T10:54:04+02:00","plain":"These crispy Korean pancakes combine mung beans, sauteed pork, and kimchi for big, bold flavor.\n\n\n\nSince the Korean War, rural cooks have relied on locally grown mung beans, which need no milling and pack more protein than polished rice. The inimitable sizzle still draws lines of regulars and tourists under neon awnings, from Jeonju to Sokcho. Many chase each bite with a sip of cloudy, gently sweet makgeolli.\n\n\n\nNot related to this recipe, but I had to show you these delicious homemade Korean fish cakes\n\n\n\nKey ingredients for bindaetteok\n\n\n\nThe base batter is little more than a blend of soaked mung beans, water, and a pinch of salt. Yet once peeled and ground to a coarse meal, these legumes deliver earthy depth and a protein boost that belies their modest price. \n\n\n\n\n\n\n\nDiced pork shoulder adds caramelized richness, tangy kimchi brings a fermented fizz, soybean sprouts and dried bracken add vegetal crunch, and lengths of scallion perfume every bite. \n\n\n\nWhat makes a true bindae-tteok?\n\n\n\nPurists swear by beans ground on a granite millstone and avoid wheat flour to keep it gluten-free, though some fold in a spoonful of rice flour or starch for extra binding. Regional or family pride fuels friendly spats : some modern vendors add raw oysters for briny pops, while northern cooks often keep the filling to the bare minimum ; kimchi, however, almost always makes it into the pan. \n\n\n\nIt is part of the Korean cuisine category of buchimgae, a family of dishes presented as pancakes.\n\n\n\nToday's vegan stalls swap pork for smoked shiitakes, but seasoned fry cooks swear that the faintly savory note of rendered pork fat is what browns the edges evenly.\n\n\n\nPairs beautifully with Bibim Guksu\n\n\n\nTips for perfect bindaetteok at home\n\n\n\nMake the batter aheadFor best results, make the batter a day ahead. Soak the beans until their thin, papery skins slip off easily. The next day, puree them with water, leaving some visible bits for texture.\n\n\n\nAdjust the batter to your preferred textureFor a lighter batter, stir in a splash of ice-cold water before cooking. If you prefer firmer, sturdier pancakes, increase the amount of batter relative to the filling to keep the soybean sprouts or kimchi from breaking the pancake apart as it cooks.\n\n\n\nGet a market-worthy finishTo mimic the texture and crunch of market pancakes, finish in slightly hotter oil, pressing gently so every ridge turns perfectly golden and crisp.\n\n\n\nFreezing bindaetteokPar-cook the disks in advance and freeze them. They will crisp back up after about five minutes per side in a lightly oiled skillet.\n\n\n\nQuick dipping sauce: Mix two parts soy sauce with one part vinegar, then sprinkle with gochugaru for the classic dip.\n\n\n\nServing, pairings, and where to enjoy it\n\n\n\nAt home, stack the pancakes in a shallow bamboo basket, garnish with slivered scallion tips and thin rings of scarlet chile, then let your guests help themselves while they still glisten with oil. \n\n\n\nA well-chilled bowl of makgeolli nicely echoes the acidity of the batter ; a citrusy IPA is an easy pairing.\n\n\n\nIn Seoul, head to stall 65 (Soon-Hee Bindaetteok) at the Gwangjang Market : the staff say they sell more than a thousand pancakes on busy weekends. Leftovers crumble wonderfully into kimchi fried rice, or tuck them into lettuce leaves with ssamjang  samgyeopsal-style for an improvised picnic.\n\n\n\n\n\n\tAuthentic Bindaetteok \u2013 Korean Mung Bean Pancakes\n\t\t\n\t\tCrisp Korean pancakes packed with mung beans, saut\u00e9ed pork, and kimchi\u2014every bite is loaded with flavor.\t\n\t\n\t\t\t\n\t\n\t\tBatter650 g mung beans (dry weight, soaked and peeled)360 ml of water1 teaspoon of fleur de selPork marinade0.5 tablespoon of garlic (minced)1 tablespoon of mirin0.5 tablespoon of sugar1 teaspoon of fish sauceGarnish180 g of pork shoulder (diced)180 g of kimchi (well-drained and finely chopped)120 g of soybean sprouts (blanched and drained)120 g of bracken (cut into pieces, optional)10 stalks of green onions (cut into 4 cm lengths)0.5 tablespoon of garlic (minced)6 green onion topsFinishing & cooking1 red chili pepper (sliced)of vegetable oil (for frying)\t\n\t\n\t\tPrepare the mung beansRinse the dried mung beans, cover with water, and refrigerate for 6 hours.Rub the soaked beans between your palms to loosen the skins, then rinse and drain several times until all the hulls are gone.Drain the soaked, peeled mung beans.Prepare the porkCombine the diced pork with the garlic, mirin, sugar, and fish sauce.Sear the seasoned pork in a hot pan until cooked through; set aside.Prepare the vegetablesSlice the kimchi into 3 \u00d7 1 cm strips.Blanch the soybean sprouts in salted boiling water for 30 seconds, plunge into cold water, then drain.Cut the bracken into 4 cm pieces.Cut the scallions into 4 cm pieces, reserving a few green tips for garnish.Slice the red chili pepper.Make the batterPulse a handful of soaked mung beans briefly, then reserve for extra crunch.Blend the remaining mung beans with the water and fleur de sel until you have a slightly coarse paste.Transfer the paste to a large bowl. Add the kimchi, bracken, soybean sprouts, green onions, garlic, and saut\u00e9ed pork; mix well.Cook the pancakesHeat a skillet over medium heat and add a little oil.Lay a few red-chili slices and reserved green-onion tips in the hot oil.Spoon in enough batter to form a thick pancake and cook until the underside is golden.Carefully flip and cook the other side until golden and crisp.Repeat with the remaining batter. Serve the pancakes piping hot.\t\n\t\n\t\tIf you can\u2019t find bracken, simply leave it out. If the batter feels too thick, loosen it with a splash of water.\n\t\n\t\n\t\tMain courseKorean\t\n\n\n\n\n\nCulinary sources\n\n\n\n\u2022 Bindaetteok goes round and round - This Is Korea Tours (English)\u2022 Bindaetteok - Encyclopedia of Korean Culture (Korean)\u2022 Korean Home Cooking: Recipes for Longevity - J. Paul Getty Museum (English)\u2022 Why is bindaetteok called \"tteok\" and not \"jeon\"? - SisaIN (Korean)\u2022 Bindaetteok, a popular snack of the modern era - Region N Culture (Korean)\u2022 Bindaetteok, a dish of nostalgia and romance - Koreana (Korean)\u2022 Mung bean pancake (Bindaetteok) - VISITKOREA (English)\u2022 Make a crispy, tasty bindaetteok - 10,000 Recipes (Korean)\u2022 Bindaetteok - mung bean pancake - Kimchimari (English)\u2022 [Saongwon] Mung bean bindaetteok (2 pieces) - WingEat (Korean)\u2022 North Korean-style bindaetteok - TikTok (Korean)\u2022 Soul-warming bindaetteok: fried mung bean pancake - Instagram (English)\u2022 Gorgeous vegan bindaetteok: Korean mung bean pancakes - The Korean Vegan (English)\u2022 Jeju-do bindaetteok: buckwheat pancake stuffed with radish - Pinterest (English)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/49708","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=49708"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/49708\/revisions"}],"predecessor-version":[{"id":49731,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/49708\/revisions\/49731"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/49515"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=49708"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=49708"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=49708"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}