North Korean Bindaetteok (pronounced Bin-da-t-ok) or mung bean pancake is an extremely popular dish. This dish can be made ahead of time and reheated however it is best served hot, right out of the pan. This dish varies on the ingredients used by region but this version is believed to have originated in the North way back during the Goguryeo period somewhere between 37 BC and 668 AD.
This dish should be made with mung beans as the batter. Recipes that are made with flour are not authentic and certainly not as delicious. North Korean Bindaetteok can be made as a side dish, as a meal or snack. Whenever you eat it, you will love it, simply delicious! The mung beans used in this recipe you will find in the dry aisle at your local Asian market. They should be dried, peeled and split. Please note that you need to soak the dried beans for a minimum of 30 minutes or longer according to package directions.
These North Korean bindaetteok are additionally made with pork belly slices (yum) and flavored with their delicious kimchi (a spicy fermented cabbage). Beansprouts and scallions are also part of the mix. A truly delicious bite!
If you are looking for more delicious North Korean recipes plus learn about the country be sure to check out "Our Journey to North Korea".
North Korean Bindaetteok (Mung Bean Pancake)
- 2 cups mung beans dried, peeled and split (soak 30 minutes or overnight)
- 2 1/4 cups water
- 1 cup cabbage kimchi sliced thin
- 4 ozs bean sprouts that have been blanched for 2 minutes and excess water removed
- 4 slices pork belly sliced thinly like bacon
- 3 green onions sliced lengthwise into strips about 2 inches in length
- salt to taste
- pinch of sesame oil
- vegetable oil for frying
- For the dipping sauce:
- 2 Tablespoons soy sauce
- 1 Tablespoon rice vinegar
- 1 Tablespoon chopped green onions
- In a blender add the soaked mung beans and add water to just barely cover the beans.
- Blend until smooth adding any additional water that may be necessary. Make sure to not put too much water in the blender, you can add it as needed.
- Mix together the ingredients for the dipping sauce and set aside.
- In a bowl mix together the mung bean batter, and the thinly sliced kimchi
- Add a 1/4 teaspoon salt to the batter
- Heat 2 Tablespoon oil on medium heat in a frying pan. When the pan is nice and hot, pour or ladle in the mung bean batter. You can make two or three at a time in a large pan. They should be about 4" in diameter.
- While the pancake is cooking on one side, add a few bean sprouts, and few pieces of pork belly, along with some green onion.
- When the edges begin to turn brown, flip it over and press it with a spatula.
- The pancake is done with it is nicely browned on both sides.
- Serve warm with dipping sauce.