Veggies on the counter

Bindaetteok (Korean Mung Bean Pancakes) with Sesame-Ginger Sauce

Posted in appetizers, breakfast & brunch, main courses by veggies on the counter on April 24, 2014

00_mungpancakes_03I had some friends coming over for dinner last weekend to taste some of my fermentation experiments. Amongst kimchi, sauerkraut (which will be covered soon), a sour coconut chutney and other little things, these mung bean pancakes were served. They’re not fermented per se, but do call for the use of kimchi, one of my favourite live foods.

I looked up online for several bindaetteok recipes and they all used the same basic ingredients – dried mung beans, sesame oil, rice and water. The amount of rice called for in those recipes was so little that I actually decided to omit it altogether. I also realised that the mung beans they use in Korea to make these pancakes are peeled and split, whereas the ones I find in the stores are sold whole. Needless to say, I used them whole and had not issues at all. I assume the batter is probably coarser than if I had used split beans, but I do like the extra texture.

000_collagedressing_webKimchi is hard to find in Portugal and even though I prefer these pancakes with it – because of the tangy and sharp flavours it gives to the batter – it’s possible to use finely chopped spring onions instead. Just bear in mind kimchi is the ingredient that gives them character, so a kimchi-free version of the pancakes won’t certainly taste as authentic.  Having said this, I highly encourage you to make your own (recipe here!) – it’s quite easy and, if you haven’t tasted if before, you’ll be in for a wonderful taste experience that’s unusual for the western palate.00_collage00_mungpancakes_02

Bindaetteok (Korean Mung Bean Pancakes) with Sesame-Ginger Sauce

(makes 8-10 pancakes)

for the pancakes:

190 g / 1 cup mung beans, soaked overnight

1 teaspoon toasted sesame oil

1 teaspoon tamari sauce

½ teaspoon salt

60 ml / ¼ cup kimchi juice

60 ml / ¼ cup water

90 g / ½ cup kimchi

vegetable oil for shallow frying

for the sesame-ginger dipping sauce:

20 g fresh ginger

1 teaspoon toasted sesame oil

2 tablespoons tamari sauce

1 small garlic clove minced

1 tablespoon mirin

2 tablespoons water

1 tablespoon rice vinegar

Drain and rinse the beans. Add them to the bowl of a food processor along with the other pancake ingredients, except the kimchi. Process  until a thick batter comes together – don’t worry if it doesn’t get perfectly smooth; it’s okay if it’s only coarsely pureed.

Heat a large skillet over medium high heat and add 1 to 2 tablespoons of oil, tilting the pan to ensure the oil is evenly distributed. When the oil is hot, but not smoking, drop 2 tablespoons of the batter at a time. Cook the pancakes for 2-3 minutes on each side or until golden brown.

For the sesame ginger sauce, peel and grate the ginger. Squeeze the ginger over a bowl to extract its juices and discard the pulp. Add the remaining sauce ingredients to the bowl and whisk everything together.

 

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6 Responses

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  1. luckystaranise said, on April 24, 2014 at 3:34 pm

    This looks delicious – beautiful photos too!

  2. v8mile said, on April 24, 2014 at 8:22 pm

    I love both mung beans and kimichi— and the photos look tasty! Going to bookmark this recipe until I’m in a place where I can find kimchi again.

  3. Rosario Babayans said, on April 25, 2014 at 9:41 am

    Bear in mind,not “bare in mind “.

    • veggies on the counter said, on April 25, 2014 at 11:51 am

      Thank for the correction. Please “bear in mind” english isn’t my first language so a few mistakes here and there should be forgiven.

  4. Kitchen-Counter-Culture said, on April 26, 2014 at 7:30 pm

    Thank you Thank you Thank you, this makes my heart leap!

  5. Maikki said, on October 31, 2014 at 10:12 am

    I just found your blog and I’m glad I did because there are so many inspirational recipes here! Thanks for sharing them :)


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