Savory & High In Protein Mung Bean Patties/Pancakes: BinDaeTteok 빈대떡 (Vegetarian/Paleo Friendly
BinDaeTteok: 빈대떡 (I like to spell it as BEAN Dae Duk since the patties are made with Mung BEANS:-) is a classic pan fried (with little oil) savory patties/pancakes that are loaded with vegetables. It is a common savory patty/pancake dish that is super popular among other plethora of savory Korean patties/pancakes. Bindaetteok is also enjoyed as part of a popular appetizer for celebratory meals. BUT you can make these at home for any occasion. I make these when I don't want to make a meal, but something that is still a special treat for my friends and family.
Mung Beans in Korean: NokDu (녹두)
To read more about Mung Beans, please check out the link below.
https://en.wikipedia.org/wiki/Mung_bean
Below you will find the following:
- YouTube Video #23: Bindaetteok Recipe
- Amazon.com links to suggested kitchen gadgets
- Ingredient List
- Amazon.com links for ingredients
- Recipe instructions
- Other suggested videos that would compliment this recipe
If you haven't done so yet, please SUBSCRIBE to Modern Pepper's YouTube channel. I upload a NEW VIDEO RECIPE EVERY THURSDAY! I WOULD LOVE TO COOK WITH YOU AGAIN...:-)
Click To SUBSCRIBE Modern Pepper YouTube Channel: https://bit.ly/2HJ63rl
You can also FIND & FOLLOW ME @
https://www.instagram.com/modernpepper/
https://www.facebook.com/ModernPepper/
https://twitter.com/modernpepper
WOULD LOVE TO HEAR FROM YOU! PLEASE, PLEASE, PLEASE COMMENT BELOW...:-)
Please take a photo of your BinDaeTteok when you make it and share it on your social media and TAG @ModernPepper I would love to see your creation!
Also, leave me requests for future recipes for both traditional Korean cuisines and everyday meals with a Korean twist.
See you NEXT THURSDAY...:-)
Thanks for watching!
Helen
YouTube Video #23: Classic Korean Bindaetteok (Mung Bean Puree) Pancakes/Patties
Amazon.com Links To Suggested Kitchen Gadgets:
(CLICK on the Amzon.com links below to view the item, NOT the pictures!)
VitaMix 5200 Blender Professional Grade (64 oz Container)
VitaMix Certified Refurbished (2 Speed Blender)
Tramontina Professional Aluminum Nonstick Restaurant Fry Pan, 14"
All-Clad 7112NSR2 MC2 Professional Master Chef 2 Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Nonstick Fry Pan Cookware, 12-Inch, Silver
Mixing Bowls: Duralex Made In France Lys Stackable 10-Piece Bowl Set
Wusthof Classic 8-Inch Chef's Knife
Wüsthof Twelve Piece Block Set
Wusthof Classic 7-piece Slim Knife Block Set
INGREDIENTS
Serving Size: Makes 6-8 pancakes (approximately 5" diameter per pancake)
- 2 cups (peeled and split mung beans)
Alternatively, you can use Korean Mung Bean powder pancake/patty mix. Please see below for Amazon.com link to purchase online.
- 1/3 cup Sweet White Rice Flour (substitution: 1/2 cup Sweet White Rice)
- 2 cups Korean Mung Bean Sprouts Side Dish (do not use fresh, unblanched or unseasoned mung bean sprouts)
Please watch video #22 - Classic Korean Mung Bean Sprouts Veg Side Dish
- 2 cups Kimchi (minced). Use fermented Kimchi, but not too overly fermented.
Please watch video #8 - How To Ferment & Store Your Store-Bought Kimchi
- 2 Scallions/green onion stalks (sliced at biased angle). Make sure to use the white part of the scallion, too.
- 1/2 Tsp Korean toasted sesame seed-salt
- 1/2 Tsp Sesame oil
- 1/3 Tsp Freshly ground black pepper
- Optional protein to include in the batter: 1/2 cup Beef, Chicken, or Pork BulGoGi. Alternatively, you can add minced cooked bacon.
Please watch video #4 - Korean Bulgogi w Beef, Chicken, Mushroom & Pork (Spicy & Non-Spicy)
INGREDIENTS For The Soy-Sauce Dipping Sauce
1 Tbsp soy sauce
1 Tbsp water
1/2 Tbsp brown rice vinegar (any mild vinegar will suffice)
Tiny drizzle of sesame oil (less than 1/4 Tsp)
1/2 Tsp finely minced scallions/green onions (only the green part)
For optional touch of spiciness, a tiny pinch of cayenne pepper or Korean red pepper flakes.
Optional ingredients to add spiciness: 1/4 Tsp Cayenne Powder, Korean Red Pepper Flakes or a few pieces of thinly sliced jalapeno pepper (remove the inner seeds)
AMAZON.COM Links For Ingredients
(CLICK on the Amzon.com links below to view the item, NOT the pictures!)
Jiva USDA Organic Moong Dal Yellow - 2 Pound (Split Mung Beans Washed)
Pride Of India - Indian Split Yellow Mung Lentils - Protein & Fiber Rich Moong Dal, 1.5 Pound Jar
Ottogi Korean Pancake Mix & Frying Mix 3 packs(500g, Each); 1 Pancake Mix + 1 Frying Mix + 1 Mung Bean Pancake Mix
Korean Natural Pancake Flour Mix; Mung Bean(Nokdu) 500g + Buckwheat(Memil) Pancakes Mix 500g(1.1 pounds) + Potato Starch Flour Mix(500g)
California Grown Organic Mung Bean Flour (Dry Roasted, 12 OZ)
Sweet Rice Flour, ChapSsal GaRu (2 Lb) By ChoripDong
Mochiko (Sweet Rice Flour) - 16oz [Pack of 1]
Substitution Options: You can pre-soak the Sweet White Rice with the Mung Beans, instead of using the sweet white rice powder
Koda Farms Sho-Chiku-Bai Sweet Rice, 10 Pound
Sesame Seed Salt
Ottogi Premium Roasted Sesame Oil, 10.82 Ounces
Olive Oil Greek medal winner
Items For The Dipping Sauce:
Kishibori Shoyu (Pure Artisan Soy Sauce), Premium Imported Soy, unadulterated and without preservatives
Kikkoman Soy Sauce
Mizkan Pure Brown Rice Black Vinegar (Domestic Brown Rice 100%)
Spicy World Peppercorn (Whole)-Black Tellicherry
COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch
Wusthof Classic 8-Inch Chef's Knife
Wüsthof Twelve Piece Block Set
Wusthof Classic 7-piece Slim Knife Block Set
RECIPE INSTRUCTIONS
Making The Wet Batter
Presoak the Mung beans (NokDu) in a large mixing bowl. Make sure to fully submerge the beans in water. Let is rest on your kitchen counter for 2-3 hours OR you can refrigerate it overnight. IF you are using Sweet White Rice (instead of the Sweet White Rice Flour), please soak the rice with the beans.
ALTERNATIVE OPTION: Use the Korean Mung bean/NokDu pancake powder mix and follow the listed instructions. If you are using a non-Korean Mung bean powder, slowly add cold water until the batter is slightly thick enough to coat the back of the spoon (as shown in the video).
Add 1/3 of the presoaked Mung beans to the blender, add 1/2 cup of water and blend at low speed for 10-15 seconds. If using a non-VitaMix/lower power grade blender, you might need to blend longer. Add another 1/3 of the presoaked Mung beans to the blender (it is ok if there is some water in the ladle as you are scooping up the beans) and blend at low speed for 30-40 seconds. Now, do a thickness test, using the a spoon. You want to make sure that the back of the spoon is coated so that you can run a finger down it (as shown in the video). If too thick, add a little bit of water (less than 1/4 cup of water at a time) along with the rest of the remaining presoaked beans. Blend for another 30 seconds. The batter should have some grainy texture of the beans, so do not over blend/puree the beans. The batter puree texture should be similar to polenta or grits.
Add the vegetables, sesame seeds, sesame oil and freshly ground black pepper to the batter mix. Mix the ingredients gently, using a folding method. The seasoning from the kimchi and blanched/seasoned Mung bean sprouts will season/salt the batter.
TIP: The batter mix should not be salted to taste. It is best to keep the batter naturally salted from the kimchi and seasoned Mung beans. It is ideal to have the pancakes cooked somewhat "bland" so that when you dip it into the soy-sauce dipping sauce, it is perfectly seasoned to taste.
Pan Frying The Batter
Preheat your non-stick frying pan at high heat. Add 1 Tbsp of olive oil (if you prefer to "pan fry" the pancakes/patties, add more oil) to the pan and distribute the oil evenly. Add a ladle of the batter to the pan (you should hear the sizzling sound) and evenly redistribute the vegetable. Cook the first side down for 2-3 minutes OR until golden brown (as shown in the video). You can peak with your spatula by lifting the pancake to see if the color is golden brown.
Once the first side is golden brown, carefully turn over the pancake to the other side. Turn down the stove top heat to medium. Cook the second side-down for 2-3 minutes OR until golden brown (as shown in the video). You can peak with your spatula by lifting the pancake to see if the color is golden brown.
TIP: It is important to move the pancake around the pan to evenly distribute the pan heat to avoid "hot" spots that might burn the pancake.
Once the pancake/patty are done, immediately transfer to a "cooling rack" and let it rest as it will continue to cook on the rack. Let it rest for 3-5 minutes before consuming.
TIP: You can freeze the pancakes once they are cooled down to room temperature. Individually wrap them with saran wrap (double/triple wrapping), place in freezer bag and store in the freezer. Once you are ready to consume, unwrap the pancake, defrost in the microwave, and place in the toaster oven 5 minutes or so.
Making The Soy-Sauce Dipping Sauce
Mix the ingredients listed above. You can prepare this dipping sauce a few day in advance. If so, just place in an air-tight container and keep in the refrigerator.
Optional ingredients to add spiciness: 1/4 Tsp Cayenne Powder, Korean Red Pepper Flakes or a few pieces of thinly sliced jalapeno pepper (remove the inner seeds).