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Vegetarian

Bindaetteok pancakes with kimchi and rice

Bindaetteok are Korean savory pancakes made from ground mung beans, filled with kimchi and bean sprouts, serving 4 in 50 minutes at medium difficulty for €2.40 per person. The key to success is using plenty of oil in the pan, almost a shallow fry, which makes the outside crispy while the inside stays soft.

Tonight, crispy Korean pancakes on the outside and tender inside, perfect for dipping in a spicy sauce.

Bindaetteok pancakes with kimchi and rice
Total time
50 min
Difficulty
Medium
Cost per person
€2.40
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Bite into one and you get a loud crunch on the outside, then a soft, dense center, with the tang of kimchi waking up every mouthful. Ground mung beans make a thick, filling batter, quite different from a classic potato pancake, and the spice from the kimchi plays well against the crispy edges from frying.

This is a recipe for a relaxed weekend or an evening when you have some extra time, since the batter needs soaking and blending before it ever hits the pan. Mon Chou suggests this dish if you like stepping outside the usual weeknight routine, whether you are cooking for family or friends curious about Korean food.

The ingredients

4 people

Pantry

  • Peeled mung beans or red lentils 250 g
  • Riceoften in the pantry 280 g
  • Soy sauceoften in the pantry 4 tbsp
  • Rice vinegar or cider vinegaroften in the pantry 1 tbsp
  • Sesame oiloften in the pantry 1 tsp
  • Frying oiloften in the pantry 8 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Bean sprouts 200 g
  • Kimchi 200 g
  • Scallions 4
  • Garlic 3 cloves

Allergens Soy, Sesame

The step by step recipe

  1. Soak the mung beans in cold water, then blend them with a little of their soaking water, the salt and the garlic into a thick paste. 30 min

    Find mung beans at an Asian grocery store, or use soaked red lentils for a very similar result.

  2. Stir the chopped kimchi, bean sprouts and sliced scallions into the paste.

    Set aside a few scallion slices for the sauce.

  3. Cook the rice in a covered pot of salted water, then let it rest off the heat with the lid on. 12 min

    Keep the lid on during the rest, the rice finishes cooking in its own steam.

  4. Heat the oil in a skillet, pour in a ladle of batter, flatten it and let it brown 4 minutes on each side. 16 min

    You need a generous amount of oil, almost a shallow fry, that is what makes the pancake crispy.

  5. Mix the soy sauce, vinegar, sesame oil and scallions, and serve the pancakes with the rice.

    Add a pinch of chili flakes if your family likes it spicy.

Our tips to get it right

  • Drain the soaked mung beans well before blending, a batter that is too wet spreads too thin in the pan and won't brown properly.
  • Flip each pancake only once, as soon as it releases easily from the pan, to keep a nice golden crust on both sides.
  • Cook the pancakes in small batches, they need room in the pan to brown evenly without touching each other.

The variations

  • Swap the mung beans for soaked red lentils, the result is very close and the lentils are easier to find.
  • Add ground pork or chopped shrimp to the batter for a richer, more traditional version.
  • For a quicker version, use a powerful blender and cut the soaking time for the beans down to 2 hours in warm water.

What to serve it with

  • Plain steamed rice
  • Green tea or barley tea
  • Light miso soup

Storage

Cooked pancakes keep for 2 days in the refrigerator in a sealed container. They freeze well once cooked and cooled, just reheat them in a skillet to bring back the crunch. Skip the microwave, it softens the crust.

Questions about this dish

Can I use something other than mung beans?

Soaked red lentils give a very similar texture and flavor, and they are easier to find than peeled mung beans. Both work well in this batter.

Can I make the batter ahead of time?

Yes, you can make the batter the day before and store it covered in the refrigerator. Stir it well before cooking since the vegetables release some water as it sits.

Why does the pan need so much oil?

That amount of oil, close to a shallow fry, is what creates the crispy crust bindaetteok is known for. With less oil, the pancakes brown unevenly and stay soft.

Is kimchi essential to this recipe?

Kimchi brings the tang and heat that balance out the mung bean batter. You can use less if your family prefers it milder, but it is still the ingredient that gives this dish its character.

How long does it take to make bindaetteok pancakes with kimchi and rice?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in bindaetteok pancakes with kimchi and rice?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does bindaetteok pancakes with kimchi and rice cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, sesame. Always check the labels of the products you buy.

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