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Bindaetuk

A Korean mung bean pancake made with glutinous rice, mung beans, sprouts, and seasonings, served with a soy‑vinegar dipping sauce.

From the Recipes Wiki (Fandom) · 18 ingredients
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Why it works: Mung bean and sesame share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and 26 recipes mention both. Both carry acetoin, which smells butter, cream. The science ↓

The recipe

Ingredients

Contains: wheat, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Soak and grind

  1. Wash and drain the rice.

  2. Pick over the mung beans, wash and drain them.

  3. Place the rice and beans in a bowl and cover with 5 cups of water.

  4. Let soak for 10 hours.

  5. Remove skins from the beans by rubbing between your hands.

  6. Drain off floating skins now and then, replacing water with fresh water, until most of the skins are removed and drained away.

  7. Drain off remaining water and blend the rice and beans in a food processor until it becomes a thick paste.

  8. With the machine running, gradually add 3/4 cup water to the mixture; blend thoroughly.

Make the batter

  1. Blanch the bean sprouts in boiling water for 2 minutes; drain.

  2. Squeeze out as much moisture as possible.

  3. Stir the sprouts into the batter along with the scallions, green pepper, onion, baking soda, sesame oil, sesame seeds, soy sauce, and salt. Mix well.

  4. Prepare cooking paraphernalia: have 1/4 to 1/2 cup of vegetable oil in a cup or bowl with a small spoon, a larger spoon to spread the batter, a bowl of batter with a 1/3-cup measuring scoop, a metal spatula for turning the pancakes, and a plate for the finished dosas.

Cook the pancakes

  1. Pour 1 teaspoon of oil into the skillet and tilt to distribute evenly.

  2. Heat the skillet over medium-low until the oil is hot.

  3. Pour 1/3 cup of the mixture onto the center of the hot skillet.

  4. Use the large spoon to spread the batter in a spiral motion until the pancake is about 6-7 inches in diameter.

  5. Turn the pancake after 2-3 minutes and cook another 2-3 minutes on the other side.

  6. Remove the pancake to a plate.

  7. Repeat with the remaining batter, adding only enough additional oil to keep the surface evenly greased.

Serve

  1. Mix together all dipping sauce ingredients.

  2. Serve the dipping sauce with hot Bindaetuk.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Mung bean + sesametop 2% of all pairs
    Aroma overlapstrong
    Mentioned together26 recipes

    Shared aroma: acetoin (butter, cream).

  2. Rice + mung beantop 3% of all pairs
    Aroma overlapstrong
    Mentioned together43 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Rice + sesametop 3% of all pairs
    Aroma overlapstrong
    Mentioned together643 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  4. Onion + sesametop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,192 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Rice + oniontop 5% of all pairs
    Aroma overlapstrong
    Mentioned together9,990 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Whole mung beans
Provide the main batter body and protein-rich structure once ground into a paste.
Glutinous rice
Adds starch that helps the batter hold together and gives a chewier texture.
Baking soda
Releases gas in the batter to lighten it and promote a softer, risen pancake.
Vegetable oil
Conducts heat and keeps the pancake surface from sticking, aiding even browning.

The step that matters

Squeezing the sprouts dry. Excess water from the bean sprouts thins the batter and can make the pancake soggy and slow to set, so removing moisture keeps the texture firm.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (rice, mung bean, pepper, sesame, sauce, vinegar, sugar):

  1. Capsicumbetter flavor fit
  2. Cucumberbetter flavor fit
  3. Mustardbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against rice, mung bean, pepper, sesame, sauce, vinegar, sugar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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