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Nigeria, Middle East and Africa · Moi Moi (Nigerian Steamed Bean Pudding)

Moi Moi Bindaetteok with Kimchi (Nigerian × Korean)

Peeled black-eyed beans blended with hot chilli as for moi moi, mixed with kimchi, bean sprouts and spring onion and shallow-fried into crisp Korean-style bean pancakes.

ServingsServes 2
Total cooking time40 min
Extra waiting time+ 45 min
DifficultyMedium
About servingsThe bean batter must be cooked right through. Cut one open to check the middle is moist but not raw.

Method

  1. Soak the beans in cold water for .

    Add in this stepDried black-eyed beans 160 g

  2. Rub the beans between your palms, or pulse them in a blender with water 3–4 times for 1–2 seconds, then flood with water and pour off the floating skins; repeat 3–4 times until only white beans remain, then drain.

  3. Blend the peeled beans, onion, most of the scotch bonnet and the water for . It should be thicker than moi moi batter, like a thick porridge that drops off a spoon in a blob. A little texture is fine: it fries up crisper.

    Add in this stepOnion 50 gScotch bonnet chilli (or another hot chilli) 0.4Water 110 ml

  4. Squeeze the kimchi juice out firmly and cut the kimchi into 1 cm strips; cut the spring onions into 4 cm lengths and halve the bean sprouts. Mix the kimchi, spring onions, sprouts and salt into the batter. Adjust the salt to how salty your kimchi is.

    Add in this stepWell-fermented cabbage kimchi 120 gSpring onions 3Mung bean sprouts 80 gSalt ½ tsp

  5. Make the dipping sauce: mix the soy sauce and vinegar with the rest of the scotch bonnet, very finely chopped.

    Add in this stepSoy sauce 2 tbspRice vinegar 1 tbspScotch bonnet chilli (or another hot chilli) ⅛

  6. Heat a 26 cm frying pan on medium-high heat and add plenty of oil, enough to pool on the bottom. Ladle in the batter and spread it into rounds about 10–12 cm wide and 1 cm thick, 2–3 at a time. Fry for until the edges are brown and crisp, flip, add a little more oil and fry for another . Make 4 pancakes in all, topping up the oil each time.

    Add in this stepVegetable oil 4 tbsp

    medium-high heat

  7. Drain on paper towels and serve hot with the dipping sauce.

Cook's tip

Don't skimp on oil or the outside won't crisp. Don't press down with the spatula either: the inside turns dense and soaks up more oil. Stirring 50–100 g minced pork into the batter gives a richer, more classic bindaetteok feel.

Cooking it at camp

Blend the batter at home and carry it cold in a zip bag; mix in the kimchi and vegetables on site so they stay crisp. A cast-iron griddle with generous oil fries them crisp even on a camping stove.