Tuesday, May 31, 2011

Sunny-Side Up - Bindaetteok (Korean Mung Bean Pancakes) with Dipping Sauce and Stir-Fried Vegetables

Bindaetteok

Although most Americans know the mung bean best as the squiggly, little pale sprouts which dominate the vegetable population in our cartons of take-away Chinese fried rice, this versatile legume leads quite the chameleon's life.

From their bright, olive-green birthday suits, mung beans morph into different shapes and colors depending on preparation. They can be cooked whole for uses in stews, soups, and desserts; ground into flour for breads and noodles; kept moist for sprouts; or skinned and split to reveal cheerful yellow centers for even more variations of recipes.

For bindaetteok, a Korean pancake that is fashioned more like a thick burger than a flexible, flat disk, yellow split mung beans are soaked then ground into a paste. With kimchi, the lauded ferment of spicy cabbage providing much of the seasoning, bean sprouts are a common addition which further boosts nutritional value while providing a sturdy infrastructure that helps to keep the fritters in shape as they are frying. This recipe is an excellent source of protein and fiber, and a particularly attractive and hearty dish to serve to diners wary of meals that do not include meat. You will likely never convert a carnivore, but you just might get on one's sunny side nonetheless.

Mung Beans

Bindaetteok (Korean Mung Bean Pancakes) - Adapted from the recipe in The Food of Korea - Authentic Recipes from the Land of the Morning Calm by Periplus Press.


Makes 8

Ingredients

1 cup dried yellow, split mung beans
4 cups water
3 large eggs (not extra large)
8 tablespoons rice flour
1 tablespoon corn starch
1 teaspoon salt
1 tablespoon grated or minced freshly peeled ginger root
1/2 cup rinsed and chopped vegetarian kimchi, firmly packed
1 cup mung bean sprouts, canned or fresh (drain if using canned)
1/2 cup flavorless oil (such as safflower), divided
2 scallions, green part only, chopped or slivered
2 tablespoons sesame oil (optional garnish)
1 tablespoon red pepper flakes (optional garnish)

Method

In a large strainer, pick over, rinse, and drain beans. Transfer to a medium bowl and cover with water. Set aside on counter or in refrigerator for at least 8 hours or up to overnight. Drain and rinse soaked beans before transferring them to a food processor or blender. Add eggs and process until mixture is a loose, paste-like batter (it will not be smooth). Pour into large bowl. Whisk in rice flour, corn starch, salt, and ginger root. Stir in kimchi and bean sprouts.

Working in 2 batches, heat half the oil over medium heat in a large skillet until it shimmers, and a dollop of batter instantly sizzles when dropped into it (around 30 seconds). Using rounded half-cup measures, pour batter into hot oil to form pancakes, taking care not to crowd them. Quickly, with a metal turner, shape and build up the sides to create even rounds. Press a few scallion pieces into the wet tops. Since the batter will still be somewhat loose, it is critical to leave the pancakes undisturbed while they brown and set to maintain their shape when you turn them. Do not leave the skillet unattended. When the undersides are brown and crisp (about 5 minutes), avert your face as you quickly turn the pancakes over. Brown for another 5 minutes, then remove to a large plate covered with paper towels to drain. Tent with foil to keep warm. Scrap any bits from the skillet before repeating the frying process with the remaining oil and batter. Serve immediately while still warm with dipping sauce and vegetables on side. Drizzle and sprinkle optional garnishes around pancakes.

Dipping Sauce

Ingredients

1/2 cup soy sauce
1/4 cup rice vinegar
1/4 cup sesame oil
1 large clove garlic, peeled and grated or minced
4 inches scallion green, finely chopped
1 tablespoon sesame seeds

Method

Whisk all ingredients in a small bowl. Divide into individual servings.


Stir-Fried Vegetable Medley

Ingredients

8 ounces shiitake mushrooms, stems discarded, then rinsed and sliced
1 large carrot, peeled, shredded, grated, or cut into matchsticks
1 medium summer squash (green or yellow), rinsed, shredded, grated, or cut into matchsticks
1 tablespoon flavorless oil (such as safflower)
1 tablespoon sesame oil
1 teaspoon salt


Method

In a large skillet, warm oil over medium-low heat until it shimmers (about 5 seconds). Add vegetables and stir-fry with a large spoon or chopsticks until mushrooms release their liquid and shrink (about 7 minutes; matchstick carrots will also be soft at this time). Stir in sesame oil and salt. Remove from heat and serve a small amount with each pancake portion.

Bindae Duk

This recipe is for Smitha of Kannada Cuisine, hosting My Legume Love Affair 35, which closes today. Do stop by Smitha's site for her round-up coming soon.

Aqua of Served with Love will be assuming the reins for June's MLLA 36. The announcement will be posted shortly.


Been There, Done That ~

Akara
Green Mango Dal
Vegan Dubu Kimchi

Other People's Eats ~
Nokdu Bindaetteok
from Gluten-Free Gobsmacked
Sukju Namul from Wandering Chopsticks
Mung Bean Sticky Rice from Ravenous Couple

14 comments:

Rosa's Yummy Yums said...

I love those Korean patties! I make a similar version and it is simply fabulous. Yours look beautiful.

Cheers,

Rosa

Priya Sreeram said...

this is a lovely recipe- bookmarking this, lovely, inviting pancakes

Radhika @ foodfor7stages said...

You got me by the name of the dish. Love mung beans in any form. These pancakes look utterly delicious

Kannada Cuisine said...

This photograph just made me hungry.. got to go and check out if I can make it right away :)

Smitha

Anh said...

beautiful! I love mung beans. They are staple in Vietnamese cuisine, too (surprise?) :)

sra said...

I'd take a while to get used to the idea of egg inside dal (you know seeing 'dal' as 'lentils' is quite a cultural thing, it strikes me as I write), but if you served it to me readymade, I wouldn't bat an eyelid, I'm sure.

A favourite dish from Andhra, where I come from, is pesarattu, made entirely with split mung dal(some add rice but we don't) and topped with onion, green chilli and cumin seed. It's often served as a combination with some upma inside!

lacaffettierarosa said...

For some reason I have always overlooked Korean food, but since when I tried Kimchi I can't get enough of it. Paired with mung dal, I think that's going to be dinner tomorrow. Thanks!

Lisa said...

I was eagerly awaiting this recipe and I can't wait to try it. Lovely images as usual.

Simona said...

Nice pancake! A while ago, I bought some mung beans and they are still in my cupboard, reproaching me for not using them. I should follow the links you provide and explore different options for using them.

Lori Lynn said...

Hi Susan -this is terrific! I have been purchasing these delectable pancakes pre-made and warm at my local Korean market, and have bag of the beans in my pantry but have not made them myself. You are motivating me! I am a big fan of hansik, lovely photos as usual...
LL

Mom Chef said...

Loved the colour of the patties ! Although it contains eggs, guess will tweak it to my kitchen's palates !! first time here, and wonderful to hear about the MLLA series through so many many food bloggers out there !!

Susan said...

Thanks, Rosa. I've made these several times. I never get tired of them.

Thanks, Priya. I do hope you like them.

Radhika - Thank you. Aren't mung beans the greatest?

Smitha - An appetizing photo is the sincerest form of flattery - to the meal and the photographer. : } Thank you.

No surprise, Anh. ; } Thank you.

Sra - There is no egg-y taste whatsoever in these. Egg is strictly used for binding purposes, very much like European/U.S. pancakes, although it does bump up the nutritional/protein quotient considerably. Pesarattu sounds yummy. I wouldn't bat an eyelid it, either. : D

Rosa - Korea has some truly remarkable cuisine. I love kimchi, too - very much - no matter what vegetable is pickled.

Lisa - Yes. Finally. Ta!

Thanks, Simona. There are so many great recipes for mung beans just waiting to be tasted. Have fun exploring.

LL - Thanks! I wish I had a local Korean market. There is a superstore about fifteen miles fr/ here. The next time I travel to the equally massive Japanese joint, I will make a stop there, too. These are quite easy to prepare; there truly is nothing like homemade.

Welcome, Mom Chef! I'm sure any liquid egg substitute would work for this recipe. I do hope you try it. Thanks for your kind words.

Torviewtoronto said...

hi susan hope all is well in your end
I haven't had like this it looks superb and healthy
regards
Akheela

Desisoccermom said...

Like Sra, it is hard for me to imagine eggs with lentils but I might just visit the local Korean restaurant and sample it there before making it from your blueprint. This sounds so good. :)