Savory Korean Breakfast Pancake {Breakfast Bindaetteok}

Savory Korean Breakfast Pancake {Breakfast Bindaetteok}

Savory Korean Breakfast Pancake
Breakfast Bindaetteok

Mung Bean Pancake (Gluten-Free, Low-Carb)
Nappa Cabbage Kimchi, Scallion
Topped with a Sunny-Side-Up Egg
Gochujang Sauce

It’s those savory caramelized bits of kimchi that make this pancake so irresistible. Dried-peeled-split mung beans are soaked overnight in water, then pureed in a blender to produce a pale yellow batter that yields a tasty low-carb, gluten-free pancake with an interesting slightly chewy texture.

The pancake is topped with a sunny-side-up egg. Gochujang sauce made from fermented red chilis, is spicy and slightly sweet and makes the perfect condiment for this breakfast which is a twist on the popular Korean appetizer called bindaetteok.

Savory Korean Breakfast Pancake Recipe

Savory Korean Breakfast Pancake {Breakfast Bindaetteok}

Rinse mung beans several times, cover with plenty of water then refrigerate and soak overnight, up to 24 hours.

Savory Korean Breakfast Pancake {Breakfast Bindaetteok}

To prepare the batter:

Ladle beans into a blender with some of the soaking water and blend to a smooth consistency similar to pancake batter.

Savory Korean Breakfast Pancake {Breakfast Bindaetteok}

Heat a small amount of olive oil in an 8″ non-stick sauté pan, add 1/4 c. chopped cabbage kimchi (including kimchi liquid) and one sliced scallion. Cook until lightly caramelized. Spread the kimchi evenly around the pan and ladle the mung bean batter over the vegetables. Tip the pan to spread out the batter. Cook until the bottom starts to brown.

How to Make Kimchi Mung Bean Pancakes

Add a bit more oil to the side of the pan and using a spatula, loosen the pancake. Flip the pancake and brown the other side.

Savory Korean Breakfast Pancake {Breakfast Bindaetteok}

Fry an egg in a bit of olive oil. Place atop the pancake, season with salt and gochugaru (Korean red chili powder).

Savory Korean Breakfast Pancake {Breakfast Bindaetteok}

Gochujang Sauce

  • 1/4 c. gochujang (Korean red chili pepper paste)
  • 2 T. rice vinegar
  • 1 T. soy sauce
  • 1 t. garlic, minced
  • 1 t. sesame oil
  • 1 t. sugar or honey

Combine all ingredients in a small bowl.

Serve gochujang sauce on the side.

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Savory Korean Breakfast Pancake {Breakfast Bindaetteok}

And if my Breakfast Bindaetteok got you in the mood for flat things, you might enjoy taking a peek at other pancake recipes from some fabulous bloggers below…

The Lemon Bowl: Peanut Butter and Jelly Pancakes
Dishing with Divya: Grain Free Pancake Muffins
Taste with the Eyes: Savory Korean Breakfast Pancake
The Mom 100: Pumpkin Pancakes
Dishin & Dishes: Red Velvet Pancakes
Napa Farmhouse 1885: Sweet Potato Pancakes with Chipotle Drizzle
Red or Green: Cornmeal Pancakes with Gingered Berries
Haute Apple Pie: Healthy Banana Oatmeal Pancakes
The Wimpy Vegetarian: Spinach & Garlic Chickpea Pancakes with Sriracha Yogurt
Domesticate Me: Ricotta Pancakes with Maple-Bourbon Whipped Cream
Creative Culinary: The Best Buttermilk Pancakes
FN Dish: A Short Stack of Perfect Pancake Recipes

11 thoughts on “Savory Korean Breakfast Pancake {Breakfast Bindaetteok}”

  1. Interest in Korean food has increased immensely of late in Australia and gochujang and gochugaru are no longer ‘strange’ terms. Being hopeless in the mornings this would make a lovely weekend brunch dish for me! [Oh, don’t know whether you get Judy Joo’s marvellous Korean cooking series on your TV? Originally Korean-American, she now works out of London. Interesting, educational, modern, fun!!]

  2. always, always a treat to visit your blog. thank you for sharing such a great idea of pairing an egg with the pancake… the richness of the yolk + the punch of the kimchi + the bready-ness of the pancake… yes, please 🙂

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