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Korea, Asia · Bindaetteok (Mung Bean Pancakes)

Cheesy Mung Bean Kimchi Balls

Bindaetteok batter rolled into bite-size balls around a cube of mozzarella and fried crisp: a stretchy, snackable twist served with gochujang honey mayo.

ServingsServes 2
Total cooking time35 min
Soaking the beans+ 6 h
DifficultyMedium
About servingsThis is a deep-fried dish. Keep children away from the stove, and if the oil catches fire, never use water: turn off the heat and cover with a lid. The cheese is extremely hot straight after frying.

Method

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

    Add in this stepSplit hulled mung beans 100 g

  2. Drain the beans very well. Blend them for , adding the water a little at a time and stopping now and then to scrape down the sides. You want a stiff batter that holds its shape on a spoon instead of running off.

    Add in this stepWater (for grinding) 50 ml

  3. Squeeze the kimchi hard and chop it very finely; chop the scallions finely too. Mix the potato starch, salt, kimchi and scallions into the batter. It is right when a rolled ball doesn't spread; if it is too soft, add more starch a teaspoon at a time.

    Add in this stepPotato starch 2 tbspSalt 2 pinchWell-fermented napa cabbage kimchi 80 gScallions 20 g

  4. Cut the mozzarella into 1.5 cm cubes. With lightly wet hands, take a heaped tablespoon of batter, flatten it, put a cube of cheese in the middle and seal it completely, then roll into a 3.5 cm ball; you will get about 5 per serving. Set them on a tray and chill for so they hold their shape in the oil.

    Add in this stepMozzarella (block) 60 g

  5. Pour the oil into a deep 18 cm pot, at least 4 cm deep but no more than a third of the way up, and heat on medium heat to about 170 °C, when a wooden chopstick dipped in gives off a steady stream of small bubbles. The pot and tools must be completely dry, and never leave the oil unattended while it heats.

    Add in this stepVegetable oil (for deep-frying) 700 ml

    medium heat

  6. Lower the balls gently into the oil on a ladle and fry in 2 batch(es) for . Crowding drops the oil temperature and makes the cheese burst, so leave space between them. Keep the heat at medium heat, rolling them around, and lift them out when they are deep golden and crisp. Drain on a rack for 1 minute.

    medium heat

  7. Mix the gochujang, mayonnaise and honey into a dipping sauce. Sprinkle the balls with sesame seeds and serve with the sauce. The cheese inside is very hot: break one open and let it cool a little before biting.

    Add in this stepGochujang (Korean chili paste) 2 tspMayonnaise 3 tbspHoney 2 tspToasted sesame seeds 1 tsp

Cook's tip

A runny batter spreads in the oil, so use as little water as possible when grinding. If cheese leaks out, pinch the seams tightly when wrapping. Let used oil cool completely, then strain it into a sealed container to reuse, or let it set and throw it away.

Cooking it at camp

Deep-frying in a pot at a campsite is risky with wind and uneven ground. Instead, shape the batter into flat coin-size patties and shallow-fry them on both sides in a cast-iron pan with generous oil. Make the batter at home and bring it in the cooler.