This morning I attempted to eat kimchi over rice with my sunny side up eggs…it started off innocently enough and quickly devolved into a painful event involving snot dripping down to my lip and my forehead (along with my entire body) running with sweat. Curse that spicy kimchi!
I blame Dae. When I visited her, she cooked so many dishes for me using her delicious kimchi. When she cooked with it it no longer had a crazy super spicy burn. I suddenly thought, “wow- I can handle kimchi!”
I was wrong. So very wrong.
Before I left, I made sure to pick up the kimchi she recommended, all ready to start using it in everything. Hello delicious fermentation and healthy probiotics!
As I discovered, kimchi is still super spicy and I still can’t handle it on it’s own. Nope, nope.
So instead I decided to use some of it with the recipe that she shared with me for bindaetteok, which is a type of savory Korean pancake that uses split mung beans. The bindaetteok can be made vegetarian or with ground beef and I’ll share both versions. It’s great on its own but is also super delicious with this spicy dipping sauce that uses soy sauce, vinegar and a combination of spicy additions.
Bindaetteok with Spicy Dipping Sauce
1 1/2 C Split Mung Beans
2 1/2 C Water
1 TBSP Glutinous Rice Flour
1 C Minced Kimchi
2 Scallions, white and green ends thinly sliced
1/4 tsp Ground White Pepper
1 TBSP Oil
1 inch Ginger Knob
1 Garlic Clove
3 oz Ground Beef
Spicy Dipping Sauce: (recipe below)
4 TBSP Soy Sauce
2 TBSP Rice Vinegar
1 tsp Chili Flakes
1 tsp Grated Ginger
1 TBSP Minced Scallions
1 TBSP Minced Soy-Marinated Chili Peppers
Add split mung beans and water into a bowl, cover and soak overnight.
Pour both water and beans into a blender and blend until smooth. Pour mixture into a bowl and mix in glutinous rice flour, kimchi, scallions, pepper and cooked beef (if using). Season with salt.
Coat the bottom of a skillet with about 1/4 inch of oil and heat over medium/high heat. 1/4 cup at a time add pancakes to the pan. Cook for several minutes until the sides firm up and flip. Cook on the other side for several minutes longer until cooked through. Remove from pan and sit on a plate lined with paper towels. Repeat with remaining mixture.
Grate the ginger and garlic and mix into ground beef. Heat a pan over medium and add oil. Add ground beef and sauté for for 10 minutes until cooked through. Remove from heat and set aside.
Spicy Dipping Sauce
Add all ingredients in a bowl and mix to combine. Serve with bindaetteok!