Bindaetuk

Bindaetuk Recipe - Korean Glutinous Rice and Mung Bean Pancake

Region / culture: Korea | Preparation time: 10 hours | Cooking time: 30 minutes | Servings: 4

Introduction

Bindaetuk, a traditional Korean pancake, is a delightful blend of textures and flavors that has been savored across generations. Made primarily from mung beans and glutinous rice, this dish is both nutritious and versatile, serving as a perfect snack, appetizer, or even a light meal. The addition of vegetables like scallions, green peppers, and onions, along with the aromatic touch of sesame oil and seeds, elevates its taste, making it a beloved choice among many.

History

The origins of Bindaetuk can be traced back to the Goryeo Dynasty, where it was initially prepared as a simple pancake made from ground mung beans. Over the centuries, the recipe has evolved, incorporating various ingredients such as rice, vegetables, and seasonings to enhance its flavor and nutritional value. Bindaetuk has been a staple in Korean cuisine, reflecting the country's agricultural traditions and the ingenuity of its people in creating dishes that are both delicious and wholesome.

Ingredients

2 tbsp glutinous rice
1 cup whole mung beans
1 cup mung bean sprouts
2 scallions, thinly sliced
0.33 cup green pepper, chopped
0.33 cup finely chopped onion
0.25 tsp baking soda
2 tsp sesame oil
1 tbsp toasted and lightly crushed sesame seeds
2 tsp Japanese soy sauce
1 tsp salt
0.75 cup vegetable oil (about)

Dipping Sauce

4 tbsp Japanese soy sauce
2.5 tbsp rice vinegar
1 tsp sugar
1 tbsp minced scallion
1 garlic clove, peeled and mashed

How to prepare

Wash and drain the rice.
Pick over the mung beans, then wash and drain them.
Place the rice and beans in a bowl and cover with 5 cups of water.
Let it soak for 10 hours.
Remove the skins from the beans by rubbing them between your hands.
Drain off any floating skins and replace the water with fresh water until most of the skins are removed and drained away.
Drain off the remaining water and blend the rice and beans in a food processor until it becomes a thick paste.
With the machine running, gradually add 0.75 cup of water to the mixture and blend thoroughly.
Blanch the bean sprouts in boiling water for 2 minutes, then drain them.
Squeeze out as much moisture as possible from the sprouts, then stir them into the batter along with the scallions, green pepper, onion, baking soda, sesame oil, sesame seeds, soy sauce, and salt.
Mix everything well.
Make sure you have all the necessary cooking utensils ready and within reach.
For the skillet, you will need 0.25 to 0.5 cup of vegetable oil in a cup or bowl with a small spoon, a larger spoon to spread the batter, the bowl of batter with a 0.33 cup measuring scoop, a metal spatula for turning the pancakes, and a plate to place the finished dosas on.
Pour 1 tsp of oil into the skillet and tilt it to distribute the oil evenly.
Heat the skillet over medium-low heat until the oil is hot.
Pour 0.33 cup of the mixture onto the center of the hot skillet.
Use the large spoon to spread the batter in a spiral motion until the pancake is about 6-7 inches in diameter.
Turn the pancake after 2-3 minutes and cook for another 2-3 minutes on the other side.
Remove the pancake to a plate and repeat with the remaining batter, adding only enough additional oil to the skillet as needed to keep the surface evenly greased.
I found that about 0.5 to 0.75 tsp for each pancake was plenty, but you can adjust according to your preference.

Dipping Sauce

Mix together all the ingredients and serve with hot bindaetuk.

Variations

There are several variations of Bindaetuk that include adding different vegetables such as carrots or zucchini, incorporating seafood like shrimp or squid, or even making a vegan version by omitting the soy sauce or substituting it with a vegan alternative.

Cooking Tips & Tricks

To achieve the perfect Bindaetuk, consider the following tips:

- Soak the rice and mung beans for at least 10 hours to ensure they blend into a smooth paste.

- Remove as many skins from the mung beans as possible to achieve a finer texture.

- Squeeze the bean sprouts well to remove excess water, preventing the batter from becoming too watery.

- Use a non-stick skillet and a moderate amount of oil to prevent sticking and achieve a crispy exterior.

- Spread the batter thinly and evenly for a crispier pancake.

- Serve immediately after cooking to enjoy its best texture and flavor.

Serving Suggestions

Bindaetuk can be served hot, straight from the skillet, accompanied by the dipping sauce. It can also be paired with a light salad or kimchi for added flavor and nutrition.

Cooking Techniques

The key technique in making Bindaetuk lies in the preparation of the batter and the frying process. Ensuring the batter is of the right consistency and frying the pancakes at the correct temperature are crucial steps to achieving the perfect texture.

Ingredient Substitutions

For those looking to make substitutions, rice flour can be used instead of glutinous rice, and chickpea flour can be a substitute for mung beans for a different flavor profile. Tamari can replace soy sauce for a gluten-free option.

Make Ahead Tips

The batter for Bindaetuk can be prepared ahead of time and stored in the refrigerator for up to 24 hours, allowing for quick and easy preparation. The dipping sauce can also be made in advance and kept refrigerated.

Presentation Ideas

Serve Bindaetuk on a platter garnished with additional sesame seeds and thinly sliced scallions. The dipping sauce can be presented in a small bowl decorated with a scallion flower for an elegant touch.

Pairing Recommendations

Bindaetuk pairs well with light, crisp beers or a refreshing cucumber salad. For a non-alcoholic option, a chilled barley tea complements the flavors of the pancake perfectly.

Storage and Reheating Instructions

Leftover Bindaetuk can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until crispy and heated through.

Nutrition Information

Calories per serving

A typical serving of Bindaetuk contains approximately 250-300 calories, making it a moderate-calorie option suitable for a snack or part of a meal. The exact calorie count can vary based on the amount of oil used for frying and the size of the pancakes.

Carbohydrates

A serving of Bindaetuk is a good source of carbohydrates, primarily from mung beans and glutinous rice, providing the energy needed for daily activities. The carbohydrates present are complex, ensuring a steady release of energy without causing spikes in blood sugar levels.

Fats

The fats in Bindaetuk come mainly from the vegetable oil used for frying and the sesame oil added for flavor. While it's important to moderate fat intake, these oils contain unsaturated fats that are beneficial for heart health when consumed in moderation.

Proteins

Mung beans are an excellent source of plant-based protein, making Bindaetuk a nutritious option for vegetarians and those looking to increase their protein intake. The combination of mung beans and rice also ensures that the dish provides all the essential amino acids needed by the body.

Vitamins and minerals

Bindaetuk is rich in various vitamins and minerals, including Vitamin C from green peppers, Vitamin K from scallions, and iron and magnesium from mung beans. These nutrients support overall health, including immune function, bone health, and energy metabolism.

Alergens

The primary allergens to be aware of in Bindaetuk include soy (from soy sauce) and sesame. Those with allergies to these ingredients should exercise caution and consider suitable substitutions.

Summary

Overall, Bindaetuk is a nutritious dish that provides a balanced mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a wholesome choice that can fit into a balanced diet.

Summary

Bindaetuk is a versatile and nutritious dish that showcases the flavors and ingredients of Korean cuisine. With its rich history and the ability to adapt to various tastes and dietary needs, it's a recipe that can be enjoyed by many. Whether served as a snack, appetizer, or part of a meal, Bindaetuk is sure to delight with its unique texture and savory taste.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I will hold dear for the rest of my days. It was many years ago, when I was just a young girl living in a small village in South Korea. My grandmother, who was an exceptional cook, had invited me into the kitchen to help her prepare a traditional Korean dish called Bindaetuk.

I remember the sights and sounds of that day so vividly. The fragrant aromas of garlic and green onions wafting through the air, the sizzle of the hot oil as my grandmother dropped the batter into the pan, and the laughter and chatter of my family gathered around the table, eagerly anticipating the meal to come.

As I watched my grandmother expertly mix the ingredients together, I couldn't help but be amazed by her culinary skills. She had a way of creating dishes that were both delicious and comforting, dishes that brought our family together and filled our home with warmth and love.

I asked my grandmother where she had learned to make Bindaetuk, and she smiled as she recounted the story of how she had first discovered the recipe. It had been many years ago, when she was just a young bride learning to cook for her new family.

She had been introduced to the dish by a kind old woman who lived in the village, a woman known for her skill in the kitchen and her generous spirit. My grandmother had watched in awe as the woman prepared the Bindaetuk, mixing together the batter with such precision and care.

As the Bindaetuk cooked in the pan, the old woman had shared stories of her own family and the traditions of their village. She had passed down not only the recipe for Bindaetuk, but also a piece of her own history and culture.

My grandmother had taken that recipe and made it her own, adding her own special touch and flair. Over the years, she had perfected the dish, making it a beloved staple in our family's meals.

As I helped my grandmother that day in the kitchen, I felt a sense of pride and connection to my heritage. I realized that cooking was not just about following a recipe, but about preserving a piece of history and passing it down to future generations.

The Bindaetuk turned out perfectly that day, crispy on the outside and soft on the inside. As my family gathered around the table to enjoy the meal, I felt a sense of gratitude for the traditions and recipes that had been handed down to me.

I knew that I would continue to make Bindaetuk for my own family, sharing not only the delicious flavors of the dish, but also the stories and memories that came with it. And I would always remember that cherished moment in the kitchen with my grandmother, where I had learned the recipe for Bindaetuk and so much more.