Ingredients with Measurements:
- 2 cups mung bean sprouts
- 1 cup green onions, chopped
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1/2 cup water
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon baking powder
Special equipment needed:
- Large mixing bowl
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. Rinse the mung bean sprouts and drain well. Place them in a large mixing bowl.
2. Add the chopped green onions, all-purpose flour, rice flour, water, soy sauce, sesame oil, vegetable oil, sugar, salt, black pepper, and baking powder to the bowl.
3. Mix all the ingredients together until well combined.
4. Heat a non-stick skillet over medium-high heat.
5. Scoop about 1/4 cup of the mixture onto the skillet and flatten it with a spatula.
6. Cook for 2-3 minutes on each side until golden brown.
7. Repeat the process with the remaining mixture.
8. Serve hot with soy sauce or dipping sauce of your choice.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 180
Total fat: 6g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 27g
Dietary fiber: 3g
Sugar: 3g
Protein: 6g
Substitutions for ingredients:
- Mung bean sprouts can be substituted with soybean sprouts or bean sprouts.
- Rice flour can be substituted with cornstarch or potato starch.
- Soy sauce can be substituted with tamari or coconut aminos.
- Green onions can be substituted with chives or scallions.
Variations:
- Add chopped shrimp or ground pork to the mixture for a meatier version.
- Add grated carrots or zucchini for added texture and flavor.
- Make mini bindaetteok by using a tablespoon to scoop the mixture onto the skillet.
Tips and tricks:
- Make sure to drain the mung bean sprouts well to avoid excess moisture in the mixture.
- Use a non-stick skillet to prevent the bindaetteok from sticking to the pan.
- Serve with a dipping sauce made of soy sauce, vinegar, and chili flakes for added flavor.
Storage instructions:
- Store leftover bindaetteok in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat bindaetteok in a non-stick skillet over medium heat for 2-3 minutes on each side until heated through.
Presentation ideas:
- Serve the bindaetteok on a platter with a dipping sauce in the center.
- Garnish with chopped green onions or sesame seeds for added color and texture.
Pairings:
- Serve with a side of kimchi or pickled vegetables.
- Pair with a cold beer or soju for a traditional Korean drinking snack.
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed rice
- Korean-style fried chicken
Troubleshooting advice:
- If the bindaetteok is too thick, add a little more water to the mixture.
- If the bindaetteok is too thin, add a little more flour to the mixture.
Food safety advice:
- Make sure to cook the bindaetteok thoroughly to avoid any risk of foodborne illness.
Food history:
- Bindaetteok is a traditional Korean pancake made with mung bean sprouts and other ingredients.
Flavor profiles:
- Savory, crispy, and slightly nutty from the mung bean sprouts.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Korean