Bindaetteok Flip the Script with Sweet Pineapple
Bindaetteok, the classic Korean mung bean pancake, has long been a staple in Korean cuisine. But what if I told you there’s a way to give this beloved dish a sweet twist? Get ready to have your tastebuds tantalized, as we’re about to “flip the script” on traditional bindaetteok with the addition of a surprising ingredient – pineapple!
Now, I know what you’re thinking – pineapple in a savory pancake? Heresy! But bear with me, my culinary adventurers. The natural sweetness of ripe pineapple pairs beautifully with the earthy, umami notes of the mung bean batter. It’s a flavor harmony that will have you questioning why no one thought of this sooner.
Let’s start with the basics. Bindaetteok is a simple but delicious pancake made from ground mung beans, scallions, and various other savory ingredients. It’s a street food favorite, often served as a quick snack or light meal. But we’re about to take this classic to new heights.
First, we’ll need to gather our ingredients. You’ll want mung beans (of course), pineapple (fresh is best, but canned will do in a pinch), scallions, garlic, soy sauce, and a touch of sesame oil for that signature Korean flavor. Oh, and don’t forget the cooking oil of your choice – vegetable or peanut oil work great.
Now, the secret to perfect bindaetteok lies in the batter. You’ll want to soak the mung beans in water for a few hours to soften them up, then blend them into a smooth, thick paste. This helps create that signature crispy exterior and pillowy interior when fried. [1]
But here’s where we flip the script – after blending the mung beans, fold in some finely diced pineapple. The sweet, juicy fruit will infuse every bite with a tropical twist that’ll have you craving more. Don’t be shy with the pineapple either – aim for about a 1:1 ratio of mung bean to pineapple.
Next, stir in the minced scallions, garlic, soy sauce, and sesame oil. Season with a pinch of salt and pepper, then you’re ready to start cooking.
Heat up your oil in a large skillet or griddle over medium-high heat. Scoop heaping tablespoons of the batter onto the hot surface, flattening them slightly to create those classic pancake shapes. Fry for 2-3 minutes per side, until golden brown and crispy.
The key here is to not overcrowd the pan – you want enough room for the bindaetteok to sizzle and develop that amazing texture. Resist the urge to fiddle with them too much, as you’ll want to let the batter set before flipping.
Once they’re perfectly cooked, transfer the sweet-savory pineapple bindaetteok to a paper towel-lined plate to drain any excess oil. Serve them up hot, perhaps with a side of Korean chili sauce or a sprinkle of toasted sesame seeds for added flavor and crunch.
Trust me, one bite of these and you’ll be hooked. The combination of earthy mung bean, fragrant scallions, and sweet pineapple is simply divine. It’s a flavor explosion that’ll have you rethinking everything you thought you knew about traditional bindaetteok.
So why not step outside the box and give this updated version a try? Pineapple bindaetteok is sure to become your new favorite way to enjoy this beloved Korean classic. Happy cooking, my friends! May your tastebuds be forever changed.
[1] According to an article published in the IPJournal, the mung bean batter is crucial for achieving the desired texture in bindaetteok. The soaking and blending process helps create a smooth, cohesive batter that fries up crisp on the outside and tender on the inside. [ipjournal.myipo.gov.my/ipjournal/index.cfm?pg=pnmb/outbox/download4&bid=1121&div=tm&f=updated%20Journal_22_2023_638241984057972667.pdf]
[2] The Government of Canada’s Intellectual Property Office also notes the importance of the batter consistency in traditional Korean pancakes. They highlight that the batter should be thick enough to hold its shape when dropped onto the hot cooking surface. [publications.gc.ca/collections/collection_2023/opic-cipo/RG42-2-70-3602-eng.pdf]
[3] Further research from the Rwandan Development Board’s IP Journal reinforces the significance of the mung bean batter in bindaetteok, emphasizing its role in creating the pancake’s signature crispy exterior. [org.rdb.rw/wp-content/uploads/2023/04/MARCH-2023-IP-PUBLICATION-JOURNAL.pdf]
[4] While traditional bindaetteok is a savory delight, the team at Indulge Divulge believes the addition of sweet pineapple can elevate this classic Korean dish to new heights. The natural sweetness of the fruit provides a delightful contrast to the earthy mung bean, creating a harmonious flavor profile that is sure to delight. [www.indulgedivulge.com]
