QiMeal
Bindae tteok
Bindae tteok · ready in 45 min · 4 servings · 445 kcal per serving · medium · 12 ingredients
Bindae tteok is a hearty Korean market pancake, crisp at the edges and tender inside, built on earthy ground mung bean batter with savory kimchi and pork.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Serves
- 4
- kcal
- 445
- Difficulty
- medium
Ingredients · 4 servings
- 260 gMung bean, soaked overnight and ground
- 180 mlWater, cold
- 120 gPork, minced
- 160 gKimchi, drained and chopped
- 140 gMung bean sprout, rinsed
- 40 gGreen onion, thinly sliced
- 2 cloveGarlic, minced
- 15 mlSoy sauce
- 2 tspSesame oil
- ¾ tspSalt
- ½ tspBlack pepper, ground
- 4 tbspVegetable oil
Equipment
blender, stovetop, blender, mixing bowl, small bowl, knife, cutting board, skillet, spatula, ladle, measuring spoons, plate
Instructions
- Gather Ingredients
Gather all ingredients and set out a blender, bowl, knife, cutting board, skillet, spatula, ladle, measuring spoons, and paper towel lined plate. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Grind Bean Batter
Grind soaked mung bean with water, salt, and black pepper until mostly smooth but still slightly coarse, scraping the blender as needed. · 4 min
What to look for: Batter is pale yellow and thick with tiny bean grains visible.
- Season Pork
Mix pork with soy sauce, garlic, and sesame oil until evenly coated, then let it stand while the vegetables are prepared. · 5 min
What to look for: Pork looks glossy and evenly seasoned.
- Fold Filling
Add kimchi, mung bean sprout, green onion, and seasoned pork to the mung bean batter, then fold until the mixture is thick and even. · 4 min
What to look for: Vegetables and pork are suspended throughout the thick batter.
- Heat Skillet
Heat vegetable oil in a wide skillet over medium heat until it shimmers and a small spoonful of batter sizzles immediately. · 3 min
What to look for: Oil shimmers and batter bubbles at the edges on contact.
- Fry First Side
Ladle thick rounds of batter into the skillet, press each to 1 cm thick, and fry until the edges look dry and the bottoms are deep golden. · 5 min
What to look for: Edges are set and the underside is crisp and deep golden.
- Flip Pancakes
Flip each pancake carefully and fry until crisp, browned, and cooked through, adding measured oil between batches as needed. · 5 min
When it is done: Pork reaches 63°C / 145°F in the center of the thickest pancake.
- Drain Batches
Transfer pancakes to the paper towel lined plate, then repeat with the remaining batter and oil until all pancakes are crisp. · 8 min
When it is done: Pork reaches 63°C / 145°F in every batch.
- Serve Hot
Serve Bindae tteok hot, cutting large pancakes into wedges so the crisp edges and tender bean center are enjoyed right away. · 2 min
What to look for: Pancakes are steaming, crisp edged, and ready to eat.
Nutrition (per serving)
| kcal | 445 |
|---|---|
| Protein | 23 g |
| Carbohydrates | 46 g |
| of which sugars | 6 g |
| Fat | 20 g |
| of which saturated | 3 g |
| Fibre | 13 g |
| Sodium | 941 mg |
Nutri-ScoreB
Allergens
Contains: gluten, soybeans, sesame, soy
May contain: fish, crustaceans
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 1 months
- Reheat in a lightly oiled skillet over medium heat until hot in the center and crisp on both sides.
Ingredient substitutions
Mung bean
- Peeled mung bean: Use soaked peeled mung bean for a smoother traditional batter.
Water
- Kimchi brine: Replace up to half the water for a saltier and more fermented flavor.
Pork
- Kimchi: Use extra drained kimchi for a meatless but still traditional style pancake.
Kimchi
- Mung bean sprout: Use extra sprouts when a milder pancake is desired.
Mung bean sprout
- Kimchi: Use drained kimchi for a tangier and saltier pancake.
Green onion
- Garlic: Use less garlic because it is stronger than green onion.
