I tasted bindaetteok at a Korean restaurant in Stockholm and I was hooked. I just had to learn how to make these. I found a recipe online which I tweaked to suit my palate and the contents of my pantry…
Bindaetteok are made of mungbeans and sweet rice. I substituted the mungbeans with coral lentils, and the rice first with unpolished rice, then with a mix of rice and whole buckwheat grains and finally with a solo of buckwheat. All three alternatives worked really well, but personally I prefer the buckwheat-lentil combination. Healthful and nutritious.
The rice/buckwheat and the lentils are washed and soaked overnight. The next day they are strained, ground to a thick paste and mixed with a range of goodies, vegetables and spices.
The paste is then spooned out and baked on a hot greased skillet. Depending on the spoonful, you could get between 16 to 30 patties, enough to feed 4-5 people.
Bindaetteok taste best directly off the skillet, but you can also make a batch and keep it in the freezer. Bindaetteok are eaten with a simple dip, made of 2 tbsp soy-sauce, 1 tbsp white vinegar and (toasted) sesame seeds.
These savoury pancakes, loaded with protein and minerals have become a new staple around here…Why don’t you try them yourself?
- 160 g whole buckwheat grains, or unpolished rice, or a mix of both
- 80 g coral lentils
- 200 g bean sprouts
- 70 g spring onions (3-4 spring onions)
- 50 g shredded carrot (a small carrot)
- 50 g shredded red pepper (a small pepper)
- 2 garlic cloves, minced
- 1 tbsp sesame oil
- 2 tbsp glutenfree soy sauce
- 1 tbsp white vinegar
- 1 tsp chili flakes
- ground black pepper
- pinch of salt
- 2 tbs glutenfree soy sauce
- 1 tbsp white vinegar
- toasted sesame seeds (optional)
- Wash the lentils & buckwheat groats/rice and soak them overnight
- The next day, strain them and ground them to a fine paste in a blender with some spoons of water
- Finely chop the onions, mince the garlic
- Shred the carrot and the red pepper
- Add the beansprouts, the onions, the garlic, the carrot and pepper to the lentil paste
- Add the oil, the spices & flavourings
- Heat a large skillet with 2 tbsp sesame oil
- When the skillet is hot, spoon out the paste and bake the patties on high heat for 3-4 minutes on each side
- Don't flip the patties before they have gotten a nice frying surface
- Add some drops of oil in between batches
- Enjoy directly off the skillet with some soy dip sauce
- You can freeze leftover pancakes!