Ingredients with Measurements:
- 1 cup mung bean sprouts
- 1/2 cup chopped kimchi
- 1/2 cup chopped scallions
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 2 tbsp vegetable oil
Special equipment needed:
- Non-stick skillet
Step-by-step instructions:
1. Rinse the mung bean sprouts and drain well. In a large mixing bowl, combine the mung bean sprouts, chopped kimchi, chopped scallions, all-purpose flour, water, salt, and black pepper. Mix well until the ingredients are evenly distributed.
2. Heat a non-stick skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the bottom of the skillet.
3. Using a 1/4 cup measuring cup, scoop the mung bean mixture and pour it onto the skillet. Use a spatula to flatten the mixture into a pancake shape.
4. Sprinkle a generous amount of shredded cheddar cheese on top of the pancake.
5. Cook for 2-3 minutes or until the bottom is golden brown and crispy. Flip the pancake over and cook for an additional 2-3 minutes or until the cheese is melted and the other side is golden brown and crispy.
6. Repeat the process with the remaining mung bean mixture and cheese.
7. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Total fat: 12g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 520mg
Total carbohydrates: 20g
Dietary fiber: 2g
Sugar: 2g
Protein: 9g
Substitutions for ingredients:
- Instead of mung bean sprouts, you can use soybean sprouts or a combination of both.
- Instead of kimchi, you can use sautéed mushrooms or shredded carrots.
- Instead of cheddar cheese, you can use mozzarella cheese or any other cheese of your choice.
Variations:
- Add chopped bacon or ham to the mung bean mixture for a meatier version.
- Add chopped jalapeños or red pepper flakes for a spicier version.
- Add chopped shrimp or crab meat for a seafood version.
Tips and tricks:
- Make sure to drain the mung bean sprouts well to avoid a watery mixture.
- Use a non-stick skillet to prevent the pancake from sticking.
- Use a spatula to press down the pancake to ensure even cooking.
- Serve immediately to enjoy the crispy texture.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the cheese bindaetteok in a non-stick skillet over medium heat until heated through and crispy.
Presentation ideas:
Serve the cheese bindaetteok on a plate with a drizzle of soy sauce or your favorite dipping sauce. Garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, or chopped cilantro.
Pairings:
Serve with a side of steamed rice and a bowl of miso soup for a complete meal.
Suggested side dishes:
Kimchi, pickled vegetables, or a side salad.
Troubleshooting advice:
- If the pancake is too thick, add a little more water to the mixture to thin it out.
- If the pancake is too thin, add a little more flour to the mixture to thicken it up.
Food safety advice:
Make sure to cook the cheese bindaetteok thoroughly to avoid any foodborne illnesses.
Food history:
Bindaetteok is a popular Korean street food made with mung bean sprouts. It is typically served with a soy dipping sauce and enjoyed as a snack or a meal.
Flavor profiles:
The cheese bindaetteok has a crispy exterior and a soft and savory interior. The combination of mung bean sprouts, kimchi, scallions, and cheese creates a unique and delicious flavor.
Serving suggestions:
Serve the cheese bindaetteok as an appetizer, a snack, or a main dish.
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Region: Korean