Bindaeduk Cho Kanjang (Korean Mung Bean Pancakes with Dipping Sauce)
These savory Korean pancakes are made from a batter of ground mung beans flecked with pork, scallions, and pungent kimchi. Get the recipe for Korean Mung Bean Pancakes with Dipping Sauce (Bindaeduk Cho Kanjang) ». Ingalls Photography
These savory Korean pancakes are made from a batter of ground mung beans flecked with pork, scallions, and pungent kimchi. Inspired by a recipe that first appeared in SAVEUR No. 68 (Aug/Sept 2003), they ran in our Jan/Feb 2014 SAVEUR 100 issue with the article 20 Years of SAVEUR: Mung Dynasty.
Yield: makes ABOUT 30 PANCAKES
Ingredients
- 2 cups dried, peeled mung beans, soaked overnight and drained
- 4 oz. boneless pork loin, trimmed and finely chopped
- 4 oz. kimchi, rinsed, drained, and finely chopped (about 1/2 cup), plus 1/2 cup kimchi pickling liquid
- 1 1⁄2 cups mung bean sprouts, roughly chopped
- 1 tbsp. kosher salt
- 6 scallions, halved lengthwise and cut crosswise into 1″ pieces
- 5 cloves garlic, finely chopped
- 1⁄2 cup canola oil
- 1⁄4 cup soy sauce
- 1 tbsp. white vinegar
Instructions
- Purée mung beans and 1 3⁄4 cups water in a food processor until smooth; transfer to a bowl. Add pork, kimchi and pickling liquid, sprouts, salt, scallions, and garlic; stir until combined.
- Heat 2 tbsp. oil in a 12″ nonstick skillet over medium heat. Working in batches and adding more oil as needed, place 1⁄4-cup amounts of mixture in pan. Cook, flipping once, until golden, 8–10 minutes. Transfer to paper towels to drain briefly, then place on a serving platter. Stir soy sauce and vinegar in a bowl; serve on the side for dipping.
