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  • - Hello, everybody.

  • Empty bowl. (laughs)

  • Today we are going to make bindaetteok.

  • Bindaetteok is mung bean pancakes.

  • Sizzling, and outside is crunchy, inside is soft.

  • Very, very delicious.

  • So far, all years many of my readers, "Please, Maangchi,

  • "post bindaetteok recipe!"

  • Eventually today, I'm just ready to cook for you guys.

  • I've been soaking this mung bean,

  • dried mung bean, and glutinous rice.

  • I'm going to show you how to do it.

  • And first, the dried mung beans, skins are removed.

  • You can find this at the Korean grocery store,

  • any grocery store very easily these days.

  • And one cup.

  • And then, this is glutinous rice,

  • or sweet rice, quarter cup.

  • (water running)

  • (water draining out)

  • Rub like this.

  • (water running)

  • (water draining out)

  • Beautiful yellow color is coming out.

  • (water draining out)

  • (water running)

  • Okay.

  • I usually soak one night before I make this bindaetteok.

  • Just now I washed.

  • Look at this.

  • Very huge difference in size.

  • So, let's drain.

  • (water running)

  • This fernbrake, gosari, is very important ingredient to make

  • good mung bean pancake.

  • This gives really good texture and flavor.

  • It look like wire, really thin thread.

  • It's breakable. See?

  • Did you hear that sound? Yeah.

  • Really dried.

  • You need to soak this well,

  • but really particular way you have to soak.

  • First, boil this in lot of water,

  • and boil, boil, boil maybe 30 minutes.

  • After that, let it sit for 24 hours. (chuckles)

  • 24 hours later, plump.

  • Look at this, really plump now and soft.

  • When you press this with your fingers, like this,

  • easily you should be able to squish.

  • Can you do that?

  • If you have a pressure cooker, you can do this easily.

  • I used a pressure cooker.

  • around 30 minutes I boiled these,

  • and then right after I can use these.

  • Follow my direction today.

  • You'll be able to make delicious Korean bindaetteok.

  • Very authentic way.

  • Fresh mung bean sprouts.

  • Wash and drain, couple of times.

  • (water pouring)

  • I will use around 2 & 1/2 cups.

  • Gosari around 4 oz.

  • It's like 1 cup, kinda press down, 1 cup.

  • I will cut it around into one inch.

  • One and a half inch.

  • Like this.

  • Green onion.

  • (chopping)

  • First time, I'm making three green onions.

  • This one is for sauce.

  • (chopping)

  • (chopping)

  • (water running)

  • And next,

  • I'm going to use kimchi.

  • Bindaetteok, this is essential, kimchi.

  • Around 3/4 cup.

  • (slicing)

  • This kimchi should be fermented, sour taste.

  • I make really small batch today,

  • but usually when you make bindaetteok,

  • large, huge batch.

  • Once you prepare this ingredient like this,

  • make pancake, keep keep making pancakes.

  • And then, two garlic cloves.

  • (chopping)

  • Put it on top of my green onion.

  • Next, we need some protein.

  • We usually use pork,

  • but if you can't eat pork,

  • or you're not a big fan of pork,

  • of course you can replace pork

  • with beef, or chicken, or turkey, any meat.

  • This is

  • pork tenderloin.

  • Around 4 or 5 oz.

  • And wash this.

  • You can use ground pork,

  • but I'm going to chop it up.

  • (loud chopping)

  • Too loud? (chuckles)

  • I think all chopping is done.

  • This is my food processor.

  • I'm going to grind this.

  • Add 3/4 cup water.

  • So, half cup plus quarter cup, it's a 3/4 quarter cup.

  • (food processor whirs)

  • So one minute, I ground.

  • Look at that. Beautiful!

  • Beautiful light yellow color.

  • Get everything until the last drop!

  • Let's add kimchi.

  • Gosari namul,

  • and mung bean sprouts.

  • And green onion, and garlic.

  • And pork.

  • And we need one egg.

  • And 2 teaspoons salt.

  • And ground black pepper.

  • And sesame oil, around 2 teaspoons.

  • What do you think?

  • It'll be tasty, isn't it?

  • And then let's mix.

  • This keypoint for this recipe is

  • I use mung bean sprouts,

  • raw mung bean sprouts.

  • It makes it very crispy.

  • You know what I mean when you taste this.

  • And also, the kimchi.

  • Kimchi makes it really flavorful.

  • When this is cooked together, with sizzling oil,

  • it'll be really, really tasty.

  • We use all fresh ingredients here.

  • So you'll see lots of water come out quickly.

  • Don't worry. Just when you mix this,

  • it's going to be okay.

  • And then mix, and make pancake.

  • Let's put some oil.

  • Generously.

  • And here.

  • (sizzling)

  • And make around 6 inch size.

  • (sizzling)

  • And should be around medium, medium heat.

  • It should not be too high or too low,

  • so it has to be medium heat,

  • and then you'll see the sizzling oil.

  • Let it cook for a couple of minutes

  • until the bottom part is golden brown,

  • light golden brown,

  • and then we're going to turn it over,

  • and then cook again.

  • And then one more time turn it over, that's it.

  • So smells really good now in my house.

  • Look at that, wow.

  • You see? I told you, there's water.

  • Don't worry, just mix.

  • (sizzling)

  • I'm going to transfer this,

  • and then keep cooking.

  • (sizzling)

  • Let's do one more.

  • (sizzling)

  • Make nice shape,

  • circle shape.

  • My god, so good.

  • This is optional.

  • Silgochu: shredded, dried pepper.

  • Dried red pepper.

  • You can get this at Korean grocery store.

  • It's very beautiful garnish.

  • You can put it here, like this.

  • Like this.

  • So control your heat.

  • If this is too burnt, you can lower the heat.

  • At the beginning, I added around 3 tablespoons cooking oil.

  • But I still, I just make this one with that oil.

  • Silgochu.

  • Okay.

  • Lower the heat little bit.

  • I'm going to

  • make it just clean.

  • And then oil.

  • (sizzling)

  • Bottom side is crunchy.

  • Okay, nice, wow.

  • Beautiful, huh?

  • I can make two more, yes.

  • Okay, just divide half.

  • (sizzling)

  • So I'm going to tell you about where I learned this recipe.

  • On purpose I'm making only one.

  • If I make two, I'm too busy to think about

  • to say something story, plus cooking at the same time.

  • So I make only one pancake now.

  • I just mentioned this in my cookbook where I learned.

  • My friend, when I lived in Korea,

  • her parents-in-law came from North Korea.

  • One day, she made this bindaetteok,

  • and she gave it to me.

  • When I tasted this, oh my gosh, so tasty.

  • I said, "Oh my, how did you make it?"

  • And the she just explained, but I really wanted to see this.

  • So I told her, "Next time when you make this,

  • "Please call me."

  • She lives near my house,

  • and then she said, "Okay, tomorrow is my Jesa day."

  • Jesanal, ancestral rites day.

  • "So please come over my house."

  • I went there.

  • She made this huge amount, like a huge basin.

  • And then filled with these kind of ingredients.

  • And then she added.

  • So this is a North Korean style.

  • She learned this recipe from her mother-in-law.

  • Ever since I learned how to make bindaetteok from her,

  • all the time I made bindaetteok.

  • What I did was I make a huge batch.

  • You know, a lot, maybe like twenty,

  • twenty bindaetteok.

  • And then I made each one.

  • I just wrap this, plastic wrap, each one individually.

  • I wrap it and then freeze.

  • And then whenever I feel like eating,

  • or just take it out and thaw out,

  • and pan fry one more time again.

  • (sizzling)

  • This is chopped green onion.

  • And just add some soy sauce.

  • Soy sauce about 2 tablespoons.

  • Vinegar.

  • Soy sauce and vinegar, and mix this.

  • This is dipping sauce.

  • Great.

  • Yeah.

  • And then last one.

  • I made this so far five.

  • One more, six.

  • So around six inch large size.

  • And then, just put it here.

  • And then this one, I'm going to eat it.

  • (sizzling)

  • Okay.

  • Hot.

  • Oh my.

  • Look at that inside.

  • Lots of filling vegetables.

  • And sauce, I added some sauce.

  • Mmm, my god.

  • Delicious.

  • You will love it.

  • Really hot.

  • Plump mung beans are inside, slightly cooked here,

  • and also savory, and meaty,

  • and kimchi flavor, kind of sweet, some crispiness.

  • I cannot explain this whole packaged deliciousness.

  • Today, we made bindaetteok,

  • mung bean pancakes.

  • Enjoy my recipe.

  • See you next time.

  • Bye!

- Hello, everybody.

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B2 mung sizzling bean kimchi water running water

Mung Bean Pancakes (Bindaetteok: 빈대떡)

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    林宜悉 posted on 2020/03/25
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