Korean Mung Bean Pancakes with Winter Kimchi

Korean · Winter · 75 min · Serves 2 · By Lesapor Test Kitchen

Mung bean pancakes, known as 'Bindaetteok' in Korea, are a hearty and satisfying dish ideal for winter. This small-batch recipe pairs them with a fresh, tangy winter kimchi, creating a balance of flavors and textures. Enjoy these pancakes as a light meal or a savory snack.

Ingredients

  • 1 cup mung beans, soaked for 4 hours and drained
  • 1/4 cup glutinous rice flour
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/2 cup kimchi, chopped
  • 2 scallions, thinly sliced
  • 1/4 cup mung bean sprouts
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame seeds, for garnish
  • Flaky sea salt, to taste

Method

  1. In a blender or food processor, combine the soaked and drained mung beans, glutinous rice flour, water, and salt. Blend until smooth and thick.
  2. Transfer the mung bean batter to a bowl and fold in the chopped kimchi, scallions, and mung bean sprouts.
  3. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Pour half of the batter into the pan, spreading it out evenly to form a pancake about 6 inches in diameter.
  4. Cook for about 4-5 minutes on each side, until golden brown and crispy. Remove from the skillet and set aside. Repeat with the remaining oil and batter.
  5. Garnish the pancakes with sesame seeds and flaky sea salt before serving. Serve hot alongside a fresh winter kimchi of your choice.