Bindae-tteok

Name: Bindae-tteok
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 200 g mung bean batter; 100 g kimchi; 50 g mung bean sprouts; for frying oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Bindae-tteok, a savory pancake rooted in Korean culinary tradition, is a beloved staple of home kitchens across the country. Its origins are deeply tied to the bustling streets of Gwangjang Market, where vendors expertly craft these crispy delights. This version captures the essence of the way Gwangjang cooks it, with salt measured by touch and oil used liberally, creating a dish meant for communal enjoyment.

The pancake achieves a perfect balance of textures and flavors — the mung bean batter provides a hearty base, while the kimchi adds a tangy, spicy kick. Mung bean sprouts contribute a subtle crunch, making each bite a delightful contrast. Generously fried to a golden crisp, Bindae-tteok is best enjoyed hot, straight from the pan, inviting everyone to gather around and share.

Ingredients

200 gmung bean batter
100 gkimchi
50 gmung bean sprouts
for fryingoil
to tastefine sea salt

Method

Begin by preparing all the components for Bindae-tteok. Chop the 100 g of kimchi into small, bite-sized pieces. Rinse the 50 g of mung bean sprouts under cold water and drain them thoroughly. Have your 200 g of mung bean batter ready in a mixing bowl.
Heat a large non-stick skillet over medium-high heat and add enough frying oil to generously coat the bottom of the pan. Once the oil is shimmering, add the chopped kimchi to the pan. Stir-fry the kimchi for about 2-3 minutes until it becomes fragrant and slightly caramelized, which will enhance its flavor.
Add the mung bean sprouts to the skillet with the kimchi. Stir-fry them together for another 2 minutes until the sprouts are slightly wilted but still retain some crunch. This step builds a layered flavor profile for your Bindae-tteok.
Transfer the stir-fried kimchi and mung bean sprouts into the bowl with the mung bean batter. Mix everything well until the ingredients are evenly distributed throughout the batter. This ensures that each pancake will have a consistent taste and texture.
Wipe the skillet clean and add more frying oil, enough to coat the bottom again. Heat the oil over medium-high heat until shimmering. Pour a ladleful of the batter mixture into the skillet, spreading it out to form a pancake about 1 cm thick.
Fry the pancake for about 3-4 minutes on one side, until the edges start to turn golden brown and the surface appears set. Flip the pancake carefully using a spatula and fry the other side for another 3-4 minutes. The pancake is done when both sides are crispy and golden brown.
Remove the Bindae-tteok from the skillet and place it on a paper towel-lined plate to drain any excess oil. Sprinkle fine sea salt over the pancake to taste while it's still hot, which will help the salt adhere better.
Serve the Bindae-tteok immediately while it's hot and crispy. This dish is best enjoyed fresh from the skillet, with its savory, slightly tangy flavors complemented by the crunchy texture.