Include in Print View:

Mung Bean Pancakes – Bindae Duk *

Mung Bean Pancakes - Bindae Duk * recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 18
Calories: 23.2
Dietary: Gluten-free
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
  • 1 1/4 cups Hulled Split Mung Beans
  • 2 teaspoons Crushed Garlic
  • 1/2 teaspoon Black Pepper
  • 1 1/2 cups Finely Diced Ham
  • 1 1/2 cups Chopped Kimchi
  • 2 large Eggs
  • 3 tablespoons Chopped Green Onions
  • 1 teaspoon Salt
  • 1 cup Cold Water
  • to taste Vegetable Oil and Sesame Oil for frying
Directions
  1. 1
    Soak the hulled split mung beans in cold water overnight, then drain well.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Heat a heavy skillet over medium heat and lightly oil it with a mixture of vegetable and sesame oils.
  5. 5
    Drop spoonfuls of the batter onto the skillet, flattening them slightly if desired.
  6. 6
    Cook until golden underneath and small bubbles appear on the surface, then flip over and cook the other side until golden.
  7. 7
    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.

Keywords: mung bean, bindae duk, korean pancake, breakfast, vegetarian, gluten free, kimchi, ham, garlic, green onions, sesame oil, pan frying, asian cuisine, street food, snack, protein rich, easy recipe, traditional
Read it online: https://www.chefs-mate.com/recipe/mung-bean-pancakes-bindae-duk/