Photograph of the finished Bindaetteok

Korea · Bánh đậu xanh chiên Bindaetteok

Bindaetteok

45 min Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Peeled mung beans Peeled mung beans 11.3 oz
  • Photograph of Kimchi Kimchi 8.5 oz
  • Photograph of Pork Pork 8.5 oz
  • Photograph of Bean sprouts Bean sprouts 7.1 oz
  • Photograph of Spring onion Spring onion 8 sprigs
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Rice vinegar Rice vinegar 1 ⅓ tbsp

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.

Start cooking