Korean Moong Bean Pancakes (Bindaetteok): A Taste of Home

The scent of browning pancakes always takes me back to my halmeoni’s kitchen. I remember sitting at her worn wooden table, mesmerized as she expertly flipped bindaetteok on her well-seasoned cast iron skillet. The crackling sound, the savory aroma mingling with the subtle sweetness of the mung beans – it was pure comfort. Each bite was a little piece of her love, a connection to my heritage, and a delicious reminder of home. Now, I carry on that tradition, hoping to share a taste of that warmth with you.

Recipe Overview

• Prep Time: 15 minutes (plus 2-3 hours soaking)
• Cook Time: 20-30 minutes
• Total Time: 2 hours 45 minutes – 3 hours 45 minutes
• Servings: 8
• Yield: 8 pancakes
• Dietary Type: Gluten-Free (if using gluten-free soy sauce)

Ingredients

• 180 g mung dal (split moong beans)
• 2 tablespoons arborio rice
• 50 g bell peppers, finely chopped
• 1 garlic clove, finely chopped
• ½ medium onion, finely chopped
• 2 spring onions, sliced
• 1 tablespoon sesame seeds
• 2 teaspoons sesame oil
• 1 tablespoon soy sauce
• 175 g moong bean sprouts, boiled
• Oil, for frying
• Salt, to taste
• Pepper, to taste

Equipment Needed

• Bowls for soaking
• Food processor
• Large mixing bowl
• Dry pan
• Mortar and pestle (optional, but recommended)
• Non-stick skillet
• Spatula
• Warmed plate

Instructions

1. Begin by soaking the mung dal and arborio rice separately in bowls for 2-3 hours. This step is crucial for softening the beans and rice, ensuring a smooth and even pancake batter. Make sure the beans are fully submerged in water.
2. Once soaked, drain the mung dal and rice thoroughly. Excess water will affect the consistency of the batter.
3. In a food processor, combine the drained mung dal and rice with 4 tablespoons of water. Process until smooth, slowly adding up to ½ cup more water, one tablespoon at a time, as needed to achieve a smooth paste. Be careful not to add too much water, as this will make the batter too thin.
4. Transfer the mung bean paste to a large mixing bowl.
5. Add the finely chopped bell pepper, garlic, onion, and sliced spring onions to the bowl with the paste. Incorporate the sesame oil and soy sauce as well. These ingredients add layers of flavor and texture to the pancakes.
6. In a dry pan, toast the sesame seeds over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them; stir constantly.
7. Grind the toasted sesame seeds coarsely with ½ teaspoon of salt in a mortar and pestle. If you don’t have a mortar and pestle, you can use a spice grinder or simply crush them with the back of a spoon.
8. Add the ground sesame seed mixture to the mixing bowl with the mung bean paste and other ingredients. Mix well to combine.
9. Gently fold in the boiled and thoroughly drained moong bean sprouts. Ensure the sprouts are well-drained to prevent the batter from becoming watery.
10. Season the mixture with salt and pepper to taste. Remember that the soy sauce already adds some saltiness, so adjust accordingly.
11. Heat a generous amount of oil in a non-stick skillet over medium heat. The skillet should be hot enough so a drop of batter sizzles gently.
12. Pour approximately ¾ cup of batter evenly into the hot skillet, spreading it out to form a round pancake.
13. Cover the skillet and fry the pancake for about 2 ½ to 3 minutes per side, or until golden brown and cooked through. The covering helps to steam the inside of the pancake, ensuring it cooks evenly.
14. Once cooked, carefully remove the pancake from the pan and place it on a warmed plate.
15. Repeat steps 11-14 with the remaining batter, adding more oil to the skillet as needed.
16. Serve the bindaetteok hot and enjoy!

Expert Tips & Tricks

• Achieving the right batter consistency is key. The batter should be thick enough to hold its shape in the pan but thin enough to spread easily. If it’s too thick, add a tablespoon of water at a time until you reach the desired consistency.
• Don’t overcrowd the pan. Cooking the pancakes in batches ensures they brown properly and don’t steam instead of fry.
• For extra crispy pancakes, use a slightly higher heat and press down on the pancakes gently with a spatula while they are cooking.
• Prepare the batter ahead of time. You can make the batter up to 24 hours in advance and store it in the refrigerator. This allows the flavors to meld together even more.
• Add kimchi for a spicy kick! Finely chopped kimchi can be added to the batter for an extra layer of flavor and a touch of heat.
• If you are using whole moong beans remember to soak for the longer 12-hour period, and take the extra step to rub the skins off of the beans.

Serving & Storage Suggestions

Serve your freshly made bindaetteok immediately for the best flavor and texture. Traditionally, it’s served with a dipping sauce made from soy sauce, vinegar, and a touch of sesame oil. It also pairs well with pickled vegetables or kimchi.

Leftover bindaetteok can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry them in a little oil until heated through and crispy, or microwave them until warm, though the texture may soften slightly.

While freezing is not ideal due to potential changes in texture, you can freeze cooked pancakes for up to 2 months. Thaw them completely before reheating in the oven or skillet.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	120.7 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	2 g	3%
Saturated Fat	0.3 g	1%
Cholesterol	0 mg	0%
Sodium	129.6 mg	5%
Total Carbohydrate	19 g	6%
Dietary Fiber	7.8 g	31%
Sugars	2 g	7%
Protein	7.3 g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Vegan Option: This recipe is naturally vegan!
• Gluten-Free: Ensure your soy sauce is gluten-free by using tamari or a gluten-free soy sauce alternative.
• Vegetable Variations: Feel free to experiment with different vegetables. Carrots, zucchini, or mushrooms can be added to the batter.
• Protein Boost: Add ground pork or beef to the batter for a heartier pancake.
• Spicy Bindaetteok: Add finely chopped kimchi or a pinch of red pepper flakes to the batter for a spicy kick.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of bean instead of mung dal?
A: While mung dal is traditional, you could try using other types of beans, but the flavor and texture will differ. Soaking time may also need to be adjusted.

Q: How do I prevent the pancakes from sticking to the pan?
A: Make sure your pan is well-oiled and heated to the right temperature before adding the batter. A non-stick skillet is highly recommended.

Q: Can I make the batter ahead of time?
A: Yes, the batter can be made up to 24 hours in advance and stored in the refrigerator.

Q: What is the best way to reheat leftover bindaetteok?
A: Pan-frying in a little oil is the best way to reheat leftover bindaetteok, as it helps to restore their crispy texture.

Q: How do I know when the pancakes are cooked through?
A: The pancakes are cooked through when they are golden brown on both sides and the batter is no longer wet in the center.

Final Thoughts

Making bindaetteok is more than just cooking; it’s an experience, a connection to family and tradition. Don’t be intimidated by the process – embrace it! Experiment with different variations, adjust the flavors to your liking, and most importantly, enjoy the delicious results. I encourage you to try this recipe and share your own experiences. Perhaps you’ll create your own family memories around this comforting dish, just as my halmeoni did for me. And consider serving with a cool glass of Makgeolli! Enjoy!