Bindaeduk Cho Kanjang

Name: Bindaeduk Cho Kanjang
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 30
Cuisine: Korean
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; 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

Recipe GLPR1e67f1a9cdb060

Korean

Main Course

40 min

43 cal

Servings: 30

Stovetop

SNAP eligible

Golden, savory mung bean pancakes studded with tender pork, tangy kimchi, and fresh vegetables, served with a simple soy-vinegar dipping sauce. This traditional Korean dish offers a crispy exterior and tender interior, perfect as an appetizer or side.

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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

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

Directions

In a blender or food processor, add the drained soaked mung beans and kimchi pickling liquid. Blend until the mixture reaches a coarse, slightly lumpy batter consistency—it should still have texture, not be completely smooth.
Transfer the mung bean batter to a large mixing bowl. Stir in the finely chopped pork, chopped kimchi, mung bean sprouts, scallions, garlic, and kosher salt. Mix until all ingredients are evenly distributed throughout the batter.
In a small bowl, whisk together the soy sauce and white vinegar to create the dipping sauce. Set aside.
Heat the canola oil in a large skillet or griddle over medium-high heat until shimmering and hot.
Working in batches to avoid overcrowding, scoop spoonfuls of batter (roughly 2–3 tablespoons each) onto the hot oil. Gently flatten each pancake with the back of a spatula into a round roughly 3–4 inches in diameter and about 1/4 inch thick.
Fry for 3–4 minutes until the bottom is golden brown and crispy. Carefully flip and fry the other side for another 3–4 minutes until golden and cooked through. The pork should reach an internal temperature of 160°F.
Transfer finished pancakes to a paper towel-lined plate to drain excess oil. Keep warm while cooking remaining batches.
Serve the bindaeduk warm with the soy-vinegar dipping sauce on the side.

Comments

Grocery List Plus Editorial Staff3.75

This Korean mung bean pancake recipe is authentic and yields 30 pieces for roughly 60 cents per serving, but mung beans and especially quality kimchi demand a careful shop—Food Lion and Kroger carry both, though kimchi pricing swings wide and you may need Harris Teeter for a fresher product. The stated 40 minutes glosses over soaking dried mung beans (at least two hours, or overnight) and the hand-grinding texture work; budget three to four hours total if starting from scratch. The recipe makes a high-yield snack or appetizer that reheats well in a skillet and suits a crowd, but it is fussy on technique—the bean batter must be ground to the right consistency and the pan heat managed closely to avoid burning the outside before the inside cooks through.