Bindaeduk (Mung Bean Pancakes)
Bindaeduk are traditional mung bean pancakes that are usually made with mung beans (nokdu 녹두) and kimchi. You can vary the recipe by adding seafood, bean sprouts, or different types of meat. I like to use beef and pork.
- 1 lb mung beans, skin removed (nokdu 녹두)
- 1 oz dried fiddlehead fern / bracken (gosari)
- 1 oz dried platycodon root (doraji)
- 1 1/2 tsp garlic
- 1 1/2 tsp sugar
- 1 1/2 tsp salt
- dash of black pepper
- 3 tsp sesame oil
- 1 lb pork loin, boneless
- 1 med size round onion
- 2 bunch green onion
- ½ pogi (a pogi is a head of ripen napa kimchi), about 1 lb
- 8 oz mung bean sprouts
- olive oil (or salad oil) for frying
- The night before, or 5-6 hours before, soak mung beans (with about 5 cups water), dried ferns and platycoden roots.
- Remove platycodon roots and bring to a boil for about 10 min. Drain and cut into small ½”-1” length. Season with ½ tsp garlic, ½ tsp sugar, ½ tsp salt, dash black pepper, and 1 tsp sesame oil – mix it well and set aside.
- Wash soaked fern and put in a pot. Bring to a boil and cook about 10 min. Remove the brown water and soak in fresh water for about 15 minutes. Drain and cut into small ½”-1” length. Season the same way as you seasoned the platycodon root.
- Cut pork loin into thin small pieces and season the same as platycodon.
- Cut onion into half, and slice thinly. Also cut green onion into about ½-1” long pieces.
- Take the mung beans out of their soaking water, setting aside some of the water for later use. Rinse the mung beans once, drain and set aside.
- Squeeze some of the juice out of the kimchi and cut into ½”-1” size long pieces. Set aside.
- In a food processor, put cut green onion and onion. Chop roughly, just enough to result in about 1/4" - 1/2" pieces. Remove from the food processor. Chop the fern separately, again pulse just enough for the blade to rotate 5-7 times. Remove, then chop the platycodon as well - it takes a bit longer. Set all the vegetables aside. Rinse the blender.
- Put the mung beans into the blender and grind finely, using as little water as possible -- if you need to add water, use the bean soaking water set aside from before. Add just enough soaking water to get the blender moving. Place the resulting batter in a large bowl.
- Heat a large frying pan or electric skillet. While you are waiting for the pan to heat, mix all the chopped vegetables and kimchi into the ground mung bean batter, adding the mung bean sprouts last.
- On 350 F degree skillet setting, put enough oil to cover the surface and place 1 scoop (about ½ cup) of batter, then several (5-6) small seasoned pork loin pieces on top -- fry until the edges turn brown (about 3-4 minutes). Turn it over and cook the other side. Hint: as you form a fresh scoop of batter, make sure you mix the liquid with the more solid matter.
- Will make about 20-30 small round pan cakes. Serve warm with dipping sauce (yangnyeom ganjang). Any left overs can be frozen, or kept in the refrigerator for 3-4 days.
Serving Size: 5-7
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Preparation Time: 30 minutes