Okonomiyaki-Style Bindaetteok

Method

1. Rub the mung beans clean, pour off the floating hulls and soak in plenty of cold water for at least 6 h.

   Add in this stepSplit hulled mung beans 140 g

2. Drain the beans and blend them with the water and eggs for 1 min, until thick with just a trace of very fine grains. The eggs make the batter puffy, like okonomiyaki.

   Add in this stepWater (for grinding) 100 mlEggs 1

3. Shred the cabbage into thin strips 3 mm wide and 4 cm long, squeeze the kimchi dry and chop it into 1 cm pieces, and slice the scallions thinly. Add the cabbage, kimchi, scallions and salt to the batter and fold lightly so it stays airy.

   Add in this stepGreen cabbage 160 gWell-fermented napa cabbage kimchi 100 gScallions 30 gSalt 2 pinch

4. Heat half the oil in a 24 cm frying pan on medium heat, pour in one portion of batter and spread it into an 18 cm round, 1.5 to 2 cm thick. Lay the pork belly slices on top without overlapping and cook for 5 min, until the underside is golden and the edges have set. Cook in 2 batch(es), or use two pans to go faster.

   Add in this stepVegetable oil 1 tbspThinly sliced pork belly 100 g

   medium heat

5. Drizzle the remaining oil around the edge of the pan and flip carefully with two spatulas so the pork side is down. Turn down to medium-low heat and cook for 6 min, pressing gently with a spatula; the pork should be golden, crisp and no longer pink. Flip back and cook 2 min more so the centre cooks through. It is done when the middle springs back when pressed.

   Add in this stepVegetable oil 1 tbsp

   medium-low heat

6. Slide onto a plate, brush with tonkatsu sauce and zigzag the mayonnaise over it. Pile on the bonito flakes and aonori and add the pickled ginger on the side. Serve right away, while the bonito flakes are still dancing in the heat.

   Add in this stepTonkatsu sauce (or okonomiyaki sauce) 3 tbspMayonnaise 2 tbspKatsuobushi (bonito flakes) 4 gAonori (green laver flakes) 1 tspPickled red ginger (beni shoga) 10 g