Tofu ‘Bindaetteok’ (Savory Pan-Fried Pancakes Made Without Mung Beans)
A light and savory pan-fried pancake made with soft tofu instead of mung beans.
‘Bindaetteok’ is a traditional savory pancake from the northwestern regions of Korea, particularly Hwanghae and Pyeongan provinces. Today, I’m reminded of my mother, who was from Pyeongan province, and how deliciously she used to make mung bean ‘bindaetteok’ for us. I miss her so much! Since I didn’t have mung beans, I substituted them with soft tofu, and to my delight, the texture and flavor turned out remarkably similar – light, savory, and wonderfully nutty. I’m sharing this recipe with you all because it brought back such fond memories and tastes so good!
Main Ingredients- 300g minced pork tenderloin (lean cut for a lighter flavor)
- 1 block of firm tofu (using firm tofu for frying is recommended)
- A small amount of aged napa cabbage kimchi (well-fermented kimchi adds a pleasant tang)
- 200g bean sprouts (for a delightful crunch)
- 1 onion (adds sweetness and depth of flavor)
- 1 pear (provides natural sweetness and moisture)
- 1 packet of pear juice (helps tenderize ingredients and adds subtle sweetness)
- 2 eggs (act as a binder and contribute to a tender texture)
- 1 cup pancake mix (adjust as needed to bind the ingredients)
- 1/2 bunch of chives or green onions (adds a fresh, aromatic note)
Seasoning & Others- Salt to taste
- Ground black pepper to taste (helps remove any gaminess and adds flavor)
- Plenty of olive oil (for pan-frying to achieve a crispy exterior)
- Salt to taste
- Ground black pepper to taste (helps remove any gaminess and adds flavor)
- Plenty of olive oil (for pan-frying to achieve a crispy exterior)
Cooking Instructions
Step 1
First, let’s prepare the key ingredients that will define the flavor of our ‘bindaetteok’. You’ll need 300g of minced pork tenderloin, 1 block of firm tofu, and optionally, 1 onion and 1/2 bunch of chives or green onions. Feel free to add other vegetables you enjoy, like more kimchi or bean sprouts. Finely chop the kimchi after removing the excess liquid and insides.
Step 2
Finely chop all the prepared vegetables. Briefly blanch the bean sprouts in boiling water, then immediately rinse them in cold water and squeeze out all excess moisture before chopping. For the tofu, it’s crucial to drain it very well (using paper towels or a clean cloth) and then mash it thoroughly with your hands (wearing plastic gloves helps!) until it’s smooth and lump-free. This ensures a tender and cohesive pancake.
Step 3
In a large bowl, combine the mashed tofu with the minced pork tenderloin, chopped vegetables, blanched bean sprouts, and chopped kimchi. Crack in the 2 eggs and add a pinch of black pepper. Now, gradually add the pancake mix, stirring everything together until a well-combined batter forms. It’s important not to make the batter too watery, as the tofu alone doesn’t provide much binding power. Add enough pancake mix so the batter holds its shape without being too stiff or too runny. This consistency will make it easier to handle and flip. Your delicious batter is now ready!
Step 4
Heat a frying pan over medium-high heat and add a generous amount of olive oil. Using plenty of oil is key to ensuring the ‘bindaetteok’ cooks evenly and develops a beautiful crispy crust without sticking to the pan. The goal is to pan-fry them almost as if deep-frying, resulting in a delightful contrast between a crispy exterior and a tender interior.
Step 5
Scoop about a ladleful of the batter onto the hot, oiled pan and gently spread it into a round, relatively thick pancake. Because these are not thin like crepes, it’s important to cook them over medium-low heat to ensure they are cooked through to the center without burning. Once the underside is golden brown and crispy, carefully flip the pancake and cook the other side until it’s also golden brown and thoroughly cooked.
Step 6
And there you have it – your homemade Tofu ‘Bindaetteok’ is complete! The taste is surprisingly close to traditional ‘bindaetteok’, offering a wonderful savory and nutty flavor. This dish is absolutely perfect enjoyed with a glass of makgeolli (Korean rice wine)! It’s a delightful and satisfying meal that the whole family can enjoy together.
