Bindaetteok is a savory pancake made of ground mung beans, meat, vegetables and kimchi. It was originally used as the supporter for the fried meat on a large dining table. Later, it became a delicious-looking food for a binja (pauper), so it was named “binjatteok” (pauper’s cake).
Bindaetteok (Institute of Traditional Korean Food)
● 1/2 cups thin skin mung bean (geopi-nokdu), 1/4 tsp salt, 110 ml water
● 40 g cabbage kimchi
● 20 g soaked bracken, 30 g minced pork
● seasoning: 1/2 tsp soy sauce, 1 tsp minced green onion, 1/2 tsp minced garlic, 0.1 g ground black pepper, 1/2 tsp sesame oil
● mung bean sprouts 50 g, 3 cups water, 1/2 tsp salt
● mung bean seasoning : 1/8 tsp salt, 1/2 tsp sesame oil
● 1/3 of a green pepper, 1/4 of a red pepper
● 2 tbsp oil
● sauce : 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp water
1. Wash the mung beans thoroughly, soak it in water for 8 hours, skin by rubbing with hands, and drain.
Remove seasoning from the cabbage Kimchi, squeeze out juice and cut into 1 cm pieces.
2. Remove the tough area of the soaked bracken, cut into 2 cm-long pieces, mix them with pork and add seasoning. Remove the tails of mung bean sprouts and wash.
3. Cut the peppers into slivers.
4. Blend sauce ingredients.
5. Put the soaked mung beans and water into a grinder, grind them for 1 minute and season with salt.
6. Pour water into the pot and boil. Add salt and scald mung bean sprouts for 2 minutes. Cut them into 2 cm-long pieces, season with mung bean seasoning. Mix with cabbage kimchi, bracken and pork.
7. Preheat the frying pan and oil. On medium heat, make a 5-6 cm disc with ground mung beans, and put the seasoned vegetables and pork on top.
8. Cover with about 1 tbsp of ground mung beans, and top with the green and red peppers. Panfry for 4 minutes on one side and 2 minutes on the other. Serve with the sauce. Tips
● Non-glutinous rice or glutinous rice may be add to the soaked mung beans during grinding.
● You can also fry all the ingredients together after mixing
● The size of the pancake is optional.
(Adapted from the Institute of Traditional Korean Food)