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Bindaetteok -Korean mung bean fritters
Course Appetizer, Side Dish, Snack
Cuisine Korean
Ingredients
  
  • 3-4 handfuls washed mung beans
  • 2 large bunches bean sprouts bought or home-made
  • 1 handful rice (brown or Basmati)
  • oil for frying
flavouring
  • 1 bunch scallions or spring onions roughly chopped
  • 2 tbs sesame oil (optional)
  • soy sauce to taste
Either
  • 1 cup Napa cabbage kimchi, roughly chopped
OR
  • 3 cloves garlic, finely chopped
  • 1 inch piece ginger, pureed or cut into matchsticks
  • red chilli flakes or Korean Goechujang to taste
Instructions
 
  • 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

Notes

These traditionally include Kimchi for extra crunch, flavour and nutrition. Since it's difficult to buy vegetarian Kimchi I've given you an equally delicious alternative until we cover Kimchi making at home. 
If you're not veggie get over to the shops NOW and get yourself some Kimchi to accompany these Bindaetteok