After trial and error, finally I could make a savoury kimchi pancake which has no egg, white flour and meat, yet it’s super tasty!
Kimchi Pancake Video Recipe by a Korean
Watch How Korean Street Food Bindaetteok Is Made
Few days back, I happened to watch this Korean mung bean pancake, called bindaetteok.
OMG! it looks so good! This Korean lady used a lot of ingredients in this savoury pancake, including kimchi, pork, rice, scallions, egg, and…one ingredient nudges me to make this pancake, it’s mung bean!
She used blended mung beans as the main ingredient in the batter, which I think it’s brilliant! Usually, pancakes are made with white flour, or add some starch, I never think of using blended lentils!
Think of a second, if you use lentils instead of white flour, not only lower the carbs, you can also intake more plant-based proteins in a “secret” way! I know, many kids (even adults) don’t like beans/lentils so much, I was there also! But if you blend the lentils and mix with kimchi, you really can’t tell there is beans/lentils, the texture is crunchy, kimchi is flavourful, it’s just so far for me, it’s the best way to make a savoury pancake, in terms of the balance of nutrients and flavour.
Kimchi Pancake Video Recipe by a Korean
In our version of bindaetteok, we didn’t use any egg, meat, and white flour. We tried to use gram flour to replace cake flour and starch, turned out it still could bind everything together and Curry Boy was able to flip it without breaking, only if the batter was not too wet. But due to the absence of starch or sticky rice, this pancake was not chewy at all.
However, you won’t be disappointed! Since we didn’t blend the lentils into too fine texture, when the pancake’s edges got fried, you will be rewarded a crunchy edge which Curry Boy and I both quite like it!
Watch How Korean Street Food Bindaetteok Is Made
Yep! It’s look tasty, but look at the oil also! I know, I know, sometimes enjoyment is bigger than everything else, but bear in mind that you can’t eat daily home food like that. So I would prefer mine to be cooked in less oil as possible.
Ingredients
Makes 2 pcs (Ø 18cm )
- 80 g any lentil or mung bean
- 3 tbsp water
- 70 g bean sprouts
- 70 g kimchi, chopped
- 1 scallion, chopped
- 2 tbsp gram flour
- 1 tsp garlic powder
- 1 tsp sesame oil
- ¼ tsp salt
- white pepper
- white sesame
- dipping sauce
- soy sauce
- rice vinegar
How to Make Korean Street Food Bindaetteok Kimchi Pancake
- Wash the lentils and soak for at least 8 hours, rinse well and place into a blender, add 3 tbsp water and blend until fine (no need to blend silky).
- Combine all ingredients together.
- Heat some oil in a frying pan and spread out the batter thinly. Fry until both sides turned golden. Serve with soy sauce and vinegar dipping sauce.
More Easy Pancake Recipes
- Sweet and Crispy! Butternut Squash Cheesy Pancake
- The Perfect Cheesy Courgette Pancake
- Coriander and Shrimp Savoury Pancake
- Simple Cheesy Cabbage and Potato Pancake
