Bindaetteok is a savory pancake made of ground mung beans, meat, vegetables and Kimchi. It was originally used as the supporter for the oil-fried meat on a large dining table. Later, it became a delicious-looking food for a binja (pauper), so it was named ‘binjatteok’ (pauper’s cake).

90 g (½ cups) thin skin mung bean (geopi-nokdu)

1 g (¼ teaspoons) salt

110 g water

40 g cabbage Kimchi

20 g soaked bracken

30 g minced pork

Seasoning sauce

3 g (½ teaspoons) soy sauce

4.5 g (1 teaspoon) minced green onion

2.8 g (½ teaspoons) minced garlic

0.1 g ground black pepper

2 g (½ teaspoons) sesame oil

Mung bean sprouts 50 g

600 g (3 cups) water

2 g (½ teaspoons) salt

Mung bean seasoning

0.5 g (⅛ teaspoons) salt

2 g (½ teaspoons) sesame oil

5 g (⅓ ea) green pepper

5 g (¼ ea) red pepper

5 g (⅓ ea) green pepper

5 g (¼ ea) red pepper

26 g (2 tablespoons) cooking oil

Vinegar soy sauce

18 g (1 tablespoon) soy sauce

15 g (1 tablespoon) vinegar

15 g (1 tablespoon) water

1. Wash the thin skin mung bean (geopi-nokdu) cleanly, soak it in water for 8 hours, skin by rubbing with hands, drain water on a strainer (167 g).

2. Remove inside stuffs from the cabbage Kimchi, squeeze out Kimchi juice, cut the Kimchi into 1 cm (25 g).

3. Remove the tough area of the soaked bracken, cut into 2 cm, mix them with pork and season with seasoning sauce. Remove the tails of mung bean sprouts, wash cleanly.

4. Cut the green/red pepper into 1 cm and 0.2 cm-thick diagonally, and seed by shaking.

5. Blend vinegar soy sauce

1. Put the soaked mung bean and water into the grinder, grind them for 1 minutes, season with salt (270 g).

2. Pour water into the pot, heat it up for 3 minutes on high heat. When it boils, scald mung bean sprouts with salt for 2 minutes (35 g). Cut them into 2 cm, season with mung bean seasoning. Mix them with cabbage Kimchi, bracken and pork together (123 g).

3. Preheat the frying pan and oil. On medium heat, make a round disk with ground mung bean into 5~6 cm diameter, and put the seasoned vegetables and pork on it.

4. Add 18 g (1 tablespoon) of ground mung bean over it, and top with green/red pepper. Panfry front side for 4 minutes and 2 minutes after turning over into yellowish pancake. Serve with vinegar soy sauce.

Short-grain rice or glutinous rice may be add to the soaked mung bean during grinding.

It is an option to fry all stuffs together after mixing

The size of the pancake is an optional.

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