Bindaetteok

A thick pancake with a deep brown, ultra-crispy crust that yields to a tender center of pork and fermented vegetables. The sharp scent of kimchi and toasted sesame oil fills the air as they sizzle.

• Prep time: 30 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 524
• Protein: 18 g
• Carbs: 35 g
• Fat: 34 g

Ingredients

• 200 g mung beans ( soaked and drained )
• 100 ml Mineral water ( for blending )
• 100 g Ground pork ( fresh )
• 100 g kimchi ( roughly chopped )
• 50 g bean sprouts ( blanched )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 piece Garlic ( minced )
• 1 tbsp Sesame oil ( for marinade )
• 100 ml Sunflower oil ( for frying )
• 2 tbsp Korean soy sauce ( for dipping sauce )
• 1 tbsp Rice vinegar ( for sauce )
• 50 g Fernbrake Gosari ( cut into 3 cm sections )

Instructions

1. Soaking the beans

   Soak the mung beans in a large volume of water for at least 8 hours. They should double in volume and the skin should come off easily by rubbing.

2. Grinding the paste

   Drain the beans. Blend them with mineral water until you get a thick and slightly grainy paste. It should not be completely smooth to keep some texture.

3. Preparing the filling

   Coarsely chop the kimchi, green onions, and gosari fern. Mix the minced pork with the pressed garlic and sesame oil. Quickly blanch the bean sprouts in boiling water.

4. Assembly

   Incorporate the pork, kimchi, bean sprouts, gosari fern, and onions into the bean paste. Mix with a spatula so that all ingredients are well coated.

5. Pan frying

   Heat the sunflower oil generously. Drop a ladleful of paste. The pancake should sizzle immediately. When the edges are brown and stiff, flip it over.

Chef's tips

• Don't be shy with the oil; the pancake should almost deep-fry to get that signature crust.
• Use well-fermented kimchi; its acidity balances the richness of the pork.

Storage

Keeps for 2 days in the fridge. Reheat in a dry pan to restore the crispiness.