Bindaeddeok

Bindaeddeok Recipe | Korean Mung Bean Pancakes

Region / culture: Korea | Preparation time: 3 hours | Cooking time: 20 minutes | Servings: 4

Introduction

Bindaeddeok, also known as mung bean pancake, is a traditional Korean dish that is both nutritious and delicious. Made primarily from ground mung beans and filled with various vegetables and sometimes meat, it is a versatile dish that can be enjoyed as a main course, appetizer, or snack. This recipe offers a step-by-step guide to creating authentic Bindaeddeok at home, inviting you to explore the rich flavors and textures of Korean cuisine.

History

The history of Bindaeddeok dates back to the Joseon Dynasty in Korea, where it was considered a delicacy and served during special occasions and festivities. Originally, Bindaeddeok was a simple dish made from ground mung beans and salt. Over time, it evolved to include various fillings, such as vegetables and meat, reflecting the regional and seasonal ingredients available. Today, Bindaeddeok is enjoyed throughout Korea and has gained popularity worldwide for its unique taste and health benefits.

Ingredients

14 oz (397 g) nok doo (mung beans)
1 medium onion, thinly sliced
0.5 carrot, thinly julienned
3 green onions, cut on a bias
0.13 lb (59 g) beef, thinly julienned
0.5 cup kimchi, cut into strips (you can substitute with blanched napa cabbage)
0.25 cup bean sprouts, blanched and roughly chopped
2 tbsp salt

How to prepare

Wash the mung beans and soak them in cold water for 3 hours.
Remove the outer shell by rubbing them with your hands.
Wash them again.
Put the mung beans in a food processor with a little water and grind them to a fairly fine paste.
In a bowl, mix together the onion, carrot, green onions, beef, bean sprouts, and kimchi.
Add the mung bean paste and salt to the mixture.
In a non-stick pan, add vegetable oil.
Pour a ladle of the paste into the pan, making it 3 – 4 inches in diameter, and cook until browned, turning only once.
Serve with soy sauce, garnished with chopped green onion.

Variations

There are many variations of Bindaeddeok that can be explored:
Vegetarian Bindaeddeok: Omit the beef and add more vegetables, such as mushrooms or zucchini.
Seafood Bindaeddeok: Include seafood such as shrimp or squid for a different flavor profile.
Spicy Bindaeddeok: Add gochujang (Korean chili paste) or chopped chili peppers to the batter for a spicy kick.

Cooking Tips & Tricks

To ensure your Bindaeddeok turns out perfectly, consider the following tips and tricks:

- Soak the mung beans for at least 3 hours to soften them, making them easier to grind.

- Use a food processor to achieve a smooth and fine mung bean paste.

- Experiment with the thickness of the pancakes according to your preference. Thinner pancakes will be crispier.

- Make sure the pan is well-oiled and hot before pouring the batter to prevent sticking and achieve a golden brown crust.

- Serve immediately for the best texture and flavor.

Serving Suggestions

Bindaeddeok can be served with a side of soy sauce for dipping and garnished with additional chopped green onions. It pairs well with a light salad or kimchi for a complete meal.

Cooking Techniques

The key technique in making Bindaeddeok is grinding the soaked mung beans into a fine paste. This can be achieved using a food processor or blender. Cooking the pancakes until they are golden brown on both sides is crucial for texture and flavor.

Ingredient Substitutions

For a gluten-free version, use tamari or a gluten-free soy sauce.

- If mung beans are not available, yellow split peas can be used as a substitute, though the flavor will differ slightly.

Make Ahead Tips

The mung bean batter can be prepared in advance and stored in the refrigerator for up to 24 hours. This allows the flavors to meld and can save time when ready to cook.

Presentation Ideas

Serve Bindaeddeok on a platter garnished with green onions and accompanied by small bowls of soy sauce for dipping. A sprinkle of sesame seeds can add a decorative and flavorful touch.

Pairing Recommendations

Bindaeddeok pairs well with light, crisp beers or a chilled glass of soju. For a non-alcoholic option, a cold barley tea complements the flavors of the dish.

Storage and Reheating Instructions

Leftover Bindaeddeok can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warmed through and crispy.

Nutrition Information

Calories per serving

A single serving of Bindaeddeok contains approximately 200 calories, making it a relatively low-calorie option for a meal or snack. The exact calorie count can vary based on the specific ingredients and portion sizes.

Carbohydrates

A serving of Bindaeddeok contains approximately 30 grams of carbohydrates. The primary source of carbohydrates in this dish is mung beans, which are also a good source of dietary fiber, aiding in digestion and promoting a feeling of fullness.

Fats

Bindaeddeok is relatively low in fats, with a serving containing about 5 grams of fat. The fat content can vary depending on the addition of meat and the amount of oil used for cooking. Using lean cuts of meat and minimal oil can help keep the fat content low.

Proteins

This dish is a good source of protein, providing about 15 grams per serving. Mung beans are rich in plant-based protein, making Bindaeddeok a great option for vegetarians. The addition of beef or other meats increases the protein content, making it a satisfying and nourishing meal.

Vitamins and minerals

Bindaeddeok is packed with vitamins and minerals, including vitamin C from the vegetables, iron and zinc from the beef, and potassium and magnesium from the mung beans. These nutrients support overall health and well-being.

Alergens

The main allergens to be aware of in Bindaeddeok include soy (from soy sauce) and gluten (if using soy sauce that is not gluten-free). Individuals with allergies or sensitivities to these ingredients should adjust the recipe accordingly.

Summary

Overall, Bindaeddeok is a nutritious and balanced dish, offering a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It is a wholesome choice for those looking to enjoy traditional Korean flavors in a healthy way.

Summary

Bindaeddeok is a traditional Korean dish that offers a delightful combination of flavors and textures. This recipe provides a guide to creating authentic Bindaeddeok at home, complete with cooking tips, nutritional information, and serving suggestions. Whether enjoyed as a main dish or a snack, Bindaeddeok is a nutritious and satisfying option that invites you to explore the rich culinary heritage of Korea.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a warm summer day, and I was visiting my friend Sun-hwa in her small village in South Korea. Sun-hwa was known for her incredible cooking skills, and she had promised to teach me how to make one of her favorite dishes: Bindaeddeok.

As we walked through the bustling market, Sun-hwa pointed out all the ingredients we would need for the dish. She explained that Bindaeddeok was a type of Korean mung bean pancake, made with ground mung beans, vegetables, and seasonings. I was intrigued by the sound of it, and couldn't wait to learn how to make it myself.

When we arrived at Sun-hwa's home, she wasted no time getting started on the Bindaeddeok. She showed me how to soak the mung beans overnight, then grind them into a fine paste the next day. As we worked together in the kitchen, I marveled at Sun-hwa's skill and precision. She moved with a grace and confidence that only comes from years of practice.

As we mixed in the vegetables and seasonings, the fragrant aroma of the Bindaeddeok filled the air. Sun-hwa explained that each ingredient was carefully chosen to create a balance of flavors and textures in the dish. I watched in awe as she expertly flipped the pancakes in the hot pan, creating perfectly crisp edges and a tender interior.

Finally, the Bindaeddeok was ready to be served. Sun-hwa plated the pancakes on a large platter, garnishing them with fresh herbs and a spicy dipping sauce. I eagerly took my first bite, savoring the crispy exterior and the creamy interior of the pancake. The flavors were unlike anything I had ever tasted before - savory, umami, and slightly sweet all at once.

As we sat down to enjoy our meal, Sun-hwa shared the story of how she had learned to make Bindaeddeok. She told me that the recipe had been passed down through her family for generations, with each new cook adding their own twist to the dish. Sun-hwa had learned how to make Bindaeddeok from her grandmother, who had taught her the importance of using fresh, high-quality ingredients and cooking with love and care.

I listened intently to Sun-hwa's story, feeling inspired by her passion for cooking and her dedication to preserving her family's culinary traditions. I knew that I had stumbled upon something truly special that day, and I was grateful for the opportunity to learn from such a talented chef.

As I left Sun-hwa's home that evening, she handed me a handwritten copy of the Bindaeddeok recipe, complete with detailed instructions and helpful tips. I thanked her profusely for her generosity and promised to honor the recipe by making it for my own family and friends.

Now, whenever I make Bindaeddeok, I think back to that fateful day in Sun-hwa's kitchen and the lessons I learned from her. I take my time soaking the mung beans, grinding them into a smooth paste, and mixing in the vegetables and seasonings with care. And as I taste the finished pancakes, I am transported back to that moment of discovery and wonder, grateful for the gift of Sun-hwa's friendship and the joy of creating something delicious with my own two hands.