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Bindaetteok: Korean Mung Bean and Kimchi Pancakes

These Korean pancakes are made from ground soaked uncooked mung beans and are flavoured with kimchi (try our recipe for vegetarian kimchi). Typically Bindaetteok are fairly large, but we prefer to make small pancakes (around 6cm in diameter) which are easier to cook. They are perfect for a light snack, brunch or lunch served with a spicy dipping sauce, or can be served as a main dish with salad. Bindaetteok are also dairy, egg and wheat free, making them perfect for vegan and gluten-free diets. For more inspiration, check out Rachel's recent article on vegetarian Korean cuisine in Vegetarian Living.

Bindaetteok - Korean mung bean and kimchi pancakes - vegan and gluten free

Bindaetteok

Mung bean and Kimchi Pancakes

Makes 12

Ingredients

  • 150g mung beans, soaked in plenty of cold water for 12 hours
  • 75-100 ml cold water
  • 1 tsp toasted sesame oil
  • 60g bean sprouts, chopped
  • 125g kimchi, chopped
  • 2 tbsp kimchi liquid from the jar
  • 3 spring onions, chopped finely
  • 2 cloves garlic, minced finely
  • ½ tsp gochujang (optional if you prefer a less spicy mix)
  • 2 tsp shoyu
  • ¼ tsp salt
  • 1-2 tbsp glutinous rice flour or cornflour
  • Sunflower oil for frying

Dipping Sauce

  • 1 tbsp shoyu
  • 1 tsp rice vinegar
  • Pinch gochugaru chilli flakes

Method

  1. Drain and rinse the mung beans, then purée in a food processor with 75 ml water until as smooth as possible. It should be a very thick porridge like batter, so add a little more water if the mixture isn't pureeing sufficiently.
  2. Transfer to a bowl and stir in the sesame oil, bean sprouts, kimchi, kimchi liquid, spring onions, garlic, gochujang, shoyu and salt. Add enough rice flour or corn flour to mix so there is no visible separation of liquid in the batter. Taste and adjust the seasoning to suit, adding more shoyu or chilli if necessary.
  3. Heat 2 tablespoons of oil in a frying pan (preferably non-stick) and, working in batches of 3 pancakes at a time, drop in tablespoons of batter, spacing well apart to allow for spreading. Flip them over carefully after a minute or two. They need to be golden brown on both sides and firm when pressed to ensure they are cooked through. Place onto a tray lined with kitchen towel to drain excess oil, and keep warm in a low oven whilst you cooking the remaining pancakes.
  4. Stir the shoyu and rice vinegar together in a small bowl with the chilli flakes, and serve alongside the warm Bindaeteok. 

Delicious food photography by Rob Wicks of Eat Pictures.

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