AI-generated image
Bindaetteok
빈대떡 · Gwangjang market mung bean pancakes with kimchi and bean sprouts (plus 4 hours soaking)
Bindaetteok (빈대떡) are thick, crunchy pancakes made from soaked and ground mung beans mixed with kimchi, bean sprouts and spring onions, then fried in plenty of oil. They are the signature dish of Gwangjang market in Seoul, where stalls grind the beans in stone mills and fry the pancakes in front of you. Market versions often include pork; this one keeps the classic vegetables and is naturally gluten free and rich in protein. The outside turns deep golden and crisp while the inside stays soft. Serve hot with a soy and onion dip. Chef's tip: grind the beans coarse, not silky, and fry in more oil than feels right. The slight grit is what makes Gwangjang-style bindaetteok so crunchy outside and fluffy inside.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the batter
For the filling
For frying
For the dipping sauce
Method
0/8 doneStep 1: Mix 3 tbsp tamari (gluten-free soy sauce), 1 tbsp rice vinegar, 1 tbsp water and ¼ onion and leave the onion to soften while you cook.
Step 2: Drain 10 ½ oz split peeled mung beans and rub them between your hands under running water to wash off any remaining skins.
Step 3: Blend the beans with ¾ cup water, 2 tbsp glutinous rice flour and 1 tsp salt to a thick, slightly gritty batter, like thick porridge. Add a splash more water only if the blender stalls.
3 minStep 4: Blanch 5 ½ oz mung bean sprouts in boiling water for 1 minute, rinse in cold water and squeeze dry. Roughly chop them.
2 minStep 5: Stir the sprouts, 5 ½ oz kimchi, ½ onion, 3 spring onions, 2 cloves garlic and 1 tsp toasted sesame oil into the batter.
Step 6: Heat a quarter of the 1 ½ tbsp neutral oil in a large frying pan over a medium-high heat. Add two ladlefuls of batter in separate rounds about 1.5 cm thick and 10 cm across.
1 minStep 7: Fry for 4 minutes until the underside is deep golden and crisp. Flip, press down lightly and fry for 3–4 minutes more, adding a little oil around the edges. Bindaetteok needs more oil than other pancakes; that is what makes it crunchy.
8 minStep 8: Fry the rest in batches with the rest of the 4 ½ tbsp neutral oil, draining on kitchen paper. Serve hot with the dipping sauce.
10 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 20 g
- Carbs
- 50 g
- Fat
- 21 g
- Fibre
- 12 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bindaetteok take?
- About 45 minutes in total: 25 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Mathia
Mathia are thin, crisp, slightly sweet and peppery wafers made from mathia flour, a mix of ground husked moong and urad dal. They are a classic Gujarati Diwali snack. The dough is pounded until pale, rolled very thin between plastic sheets and fried one at a time. They are fragile, so store them gently. To make mathia flour, finely grind 4 parts husked green gram lentils with 1 part husked black gram lentils.