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A popular Korean pancake composed mostly of mung beans is called bindaetteok, or nokdu-jeon. Other than tasty and rich in nutritional value, this meal is unique in terms of flavour and texture compared to the other pancakes. Bindaetteok is typically eaten as an appetiser or snack at street markets, especially Seoul's Gwangjang Market.
The main component, mung beans, can be used as premade mung bean flour or as dry beans mashed into a batter. To improve its flavour, the mung beans are soaked and blended into a smooth mixture. These are then added to other ingredients which can include kimchi, pork and the veggies of your choice. A few essential skills must be mastered to prepare the ideal bindaetteok, whether you're serving it as a snack, appetiser, or side dish. Learn about some cooking steps and tips to make tasty mung bean pancakes.
Choosing the Right Mung Beans
Choosing the correct kind of mung beans is essential while preparing Bindaetteok. You can use prepackaged mung bean flour or dried peeled split mung beans. Make sure the dried beans you choose are of high quality; choose ones that are brilliant green and flawless. Before mixing, the dry mung beans must be soaked for at least four hours to soften them. This soaking procedure helps to achieve a smoother batter consistency in addition to making grinding the beans easier. Premade mung bean flour can be used if convenience is your top priority, but freshly ground beans tend to have a more genuine flavour and texture. To enhance the flavour of your bindaetteok, make sure your components are fresh, regardless of the choice you select.
Preparation Of the Batter
A successful pancake depends on the batter, which is the foundation of bindaetteok. Drain and thoroughly rinse the dry mung beans after soaking them. In a high-speed blender, blend the soaked beans and water until a smooth slurry is achieved, which typically takes two minutes. Add potato starch and glutinous rice flour to the mixture for texture and flavour; these help bind the batter and give it a crispy outside when cooked. Simply follow the directions on the packaging to combine the mung bean flour and water until the correct consistency is achieved. Before adding additional components like kimchi or vegetables, season the batter with salt and pepper to improve its flavour, regardless of the foundation you choose.
Incorporating Ingredients
Consider using a variety of tasty ingredients in the batter to improve your Bindaetteok. Finely chopped kimchi, minced beef or pork, green onions, and even veggies like zucchini or mushrooms are typical additions. In addition to giving the pancake a tart boost, kimchi also adds moisture. If you plan to utilise meat, make sure it is properly marinated in advance to add flavour to the entire meal. Additionally, sprinkle some fresh herbs like green onions/ chives or cilantro, or make it more crunchy with some mung bean sprouts. When these components are combined with your batter, a wonderfully diverse flavour profile is produced that provides contrasting textures and enhances the mung beans' nuttiness.
Cooking Process
To get the ideal ratio of crispiness to tenderness, Bindaetteok requires careful preparation. To begin, heat a non-stick skillet over medium heat and add enough oil to fully coat the bottom. Pour a ladleful of batter into the hot oil and carefully spread it out into a round shape; for best frying, the batter should be about half an inch thick. Afterwards let it cook for some time, approximately five minutes without having to stir it until the edges are golden brown, then flip it using a spatula. In most cases, the second side cooks more quickly than the first; watch it closely to avoid burning. Continue doing this until all of the batter has been utilised, adding extra oil as necessary to ensure crispiness in between batches.
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Serving Tips
The finest way to enjoy bindaetteok is fresh from the skillet with flavourful dipping sauces. You can add gochugaru (Korean red pepper flakes) for additional heat if you'd like, but a basic soy sauce with vinegar and sesame oil makes a great accompaniment. For extra crunch and freshness, serve your pancakes with pickled radishes or fresh vegetables. They go well with rice or noodles as a main course or as an appetiser. For optimal results, reheat leftovers in a skillet, which preserves their crispy texture while warming them thoroughly, and keep them in an airtight container in the refrigerator.
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