These traditional Korean bindae duk offer a delightful combination of crispy edges and a soft, savory interior. Made from hulled split mung beans, they are naturally gluten-free and packed with protein. The batter is enriched with savory ham, aromatic garlic, and tangy kimchi, creating a complex flavor profile that is both comforting and exciting. Whether served hot for breakfast or cold as a picnic snack, these pancakes are incredibly versatile. They pair beautifully with a simple dipping sauce of soy sauce and chili oil. This recipe brings the authentic taste of Korean street food into your home kitchen with ease.
Mung Bean Pancakes – Bindae Duk *
Description
These traditional Korean bindae duk offer a delightful combination of crispy edges and a soft, savory interior. Made from hulled split mung beans, they are naturally gluten-free and packed with protein. The batter is enriched with savory ham, aromatic garlic, and tangy kimchi, creating a complex flavor profile that is both comforting and exciting. Whether served hot for breakfast or cold as a picnic snack, these pancakes are incredibly versatile. They pair beautifully with a simple dipping sauce of soy sauce and chili oil. This recipe brings the authentic taste of Korean street food into your home kitchen with ease.Ingredients
Directions
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Soak the hulled split mung beans in cold water overnight, then drain well.
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Place the soaked mung beans in a food processor, blender, or mortar and grind to a fairly smooth paste, adding about 1 cup of cold water during processing.
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In a large bowl, stir in the chopped kimchi, finely diced ham, crushed garlic, chopped green onions, eggs, salt, and black pepper to the bean paste until well mixed.
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Heat a heavy skillet over medium heat and lightly oil it with a mixture of vegetable and sesame oils.
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Drop spoonfuls of the batter onto the skillet, flattening them slightly if desired.
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Cook until golden underneath and small bubbles appear on the surface, then flip over and cook the other side until golden.
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As they cook, stack the pancakes under a clean cloth to keep them warm and soft until the remainder are done.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 23.2kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 351004.5mg14626%
- Total Carbohydrate 5.2g2%
- Dietary Fiber 2.0g8%
- Sugars 2.5g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: These pancakes can be served hot or cold. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
Substitutions: If you don't have kimchi, you can use finely chopped Chinese cabbage. In this case, add a little chili powder to the pancake batter to mimic the spicy flavor. You can also substitute the mung beans with soybeans, canned chickpeas, or yellow lentils.
Serving: Serve with a dipping sauce made from soy sauce and chili oil or gochujang for an authentic flavor boost.
