Bindaetteok

Method

1. 1 Soak hulled mung beans in water for 4 hours (or warm water for 1 hour), then rinse thoroughly.
2. 2 Grind the beans with a little water until you get a slightly lumpy, thick paste, then season with salt.
3. 3 Drain the kimchi and chop it finely. Slice the pork into strips and marinate with minced garlic and sesame oil for 10 minutes; blanch the bean sprouts for 1 minute.
4. 4 Mix all the fillings into the bean paste along with the chopped scallions.
5. 5 Scoop portions of batter into a pan with plenty of oil, spreading thinly, and fry each side for 4 minutes until golden brown and crispy.
6. 6 Mix soy sauce with vinegar to make a dipping sauce, and eat it hot with freshly taken dumplings.

With an appliance

• Oven 46 min

  Replace step 5: Spread the bean paste into a thin pancake on a greased baking tray, bake on the lower bars at 220 degrees for 14 minutes, rotating the tray at the 7th minute; turn on the bottom heat for the last 2 minutes to crisp the bottom.