My Korean Kitchen · by Sue Pressey★ 5.0 (1)
Bindaetteok Recipe
NUTRITION · PER SERVING75M COOK
CAL 16%·PRO 37%
CARBS 41G52% OF CAL
13G FIBER0G ADDED0G INTRINSIC24G OTHER4G TOTAL SUGAR
FAT 9G27% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crispy Korean pancake made from ground mung beans with pork, vegetables, and kimchi. Savory and satisfying, served with dipping sauce.
mainkoreanpork⚙️ food processor🔥 oven🌀 blenderdairy free
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Nutrition & ingredients
Ingredients
serves 8- 1 1/4 cup mung bean flour mix
- 1/4 tsp fine salt
- 1 cup water
- 1 cup dried peeled and split mung beans
- 3/4 cup water
- 1/4 cup glutinous rice flour
- 1 Tbsp potato starch
- 1/2 tsp fine salt
- 150 g minced pork ((5.3 ounces))
- 100 g mung bean sprouts ((3.5 ounces), rinsed and drained)
- 50 g green onion ((1.8 ounces), (white part), thinly sliced)
- 150 g ripe kimchi ((5.3 ounces), rinsed and squeezed, thinly sliced)
- 3 Tbsp cooking oil ((more if required))
- 1 Tbsp soy sauce ((I used regular kikoman soy sauce))
- 1/2 Tbsp rice wine ((mirim))
- 1/4 tsp minced garlic
- A few sprinkles ground black pepper
At a glance
PER SERVING · TIME 75M
CAL 16%·PRO 37%
CARBS 41G52% OF CAL
13G FIBER0G ADDED0G INTRINSIC24G OTHER4G TOTAL SUGAR
FAT 9G27% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 35m
- Sodium
- 449mg
- Total sugar
- 4g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 553mg
- Calcium
- 68mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 449MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.