These mung bean fritters are a Korean street-food staple. Crispy on the outside the tender, moist centre is punctuated with crunchy sprouted mung, onion and other vegetables and kimchi, a pro-biotic super-food made from fermented Chinese Napa cabbage, pungent with ginger, garlic and red chilli
Traditional Kimchi contains sea-food products. You can find vegan approximations in some health-food shops, or follow our recipe for home-made vegan “kimchi“ . You can also try our kimchi-free version. It’s not probiotic, but bursting with flavour.
Bindaetteok uses washed mung beans which are yellow in colour and split and stuff them with sprouted whole green mung for crunch and freshness.
Both are easily available from Asian stores.
- 3-4 handfuls washed mung beans
- 2 large bunches bean sprouts bought or home-made
- 1 handful rice (brown or Basmati)
- oil for frying
- 1 bunch scallions or spring onions roughly chopped
- 2 tbs sesame oil (optional)
- soy sauce to taste
- 1 cup Napa cabbage kimchi, roughly chopped
- 3 cloves garlic, finely chopped
- 1 inch piece ginger, pureed or cut into matchsticks
- red chilli flakes or Korean Goechujang to taste
- soak the beans overnight
- put in a blender with enough water to just be able to grind to a fine paste. transfer to a bowl
- mix in all the condiments, adjust seasoning with extra salt or soy sauce to your taste
- mix in the bean sprouts
- shallow fry thin fritters, spreading with a spoon into neat rounds over a medium heat
- cook each side until brown and very crispy
- serve immediately with a crunchy salad and a cooling yoghurt and cucumber raita or soy / vinegar dipping sauce