Bindaettok made in a waffle iron with kim chi, corn, and mixed greens.

Play with your food! — Bindaettok Your Way

Bindaettok made in a waffle iron with kim chi, corn, and mixed greens.

Since I had the waffle iron out I took the last of my Bindaettok (link to recipe), mixed in a few odds and end taking space in the salad crisper and poured the batter into the machine. It steamed like a locomotive and took close to 20 minutes to finish. It was crunchy without having used any oil. The spices in the batter from the kim-chi (link to recipe) were aromatic and it tasted very good, kind of like a chip. However, I was already full from the dosa and could only finish half. It was odd — pleasantly unexpected — to have that crunch with the kim-chi.

Several hours later I had the rest. It was still crisp, but the flavours in the “waffle” were gone and the vegetables were soggy. It’s worth making if you can eat it hot. Someday I’m going to try this again with only the batter to see what happens.

6 Comments on “Play with your food! — Bindaettok Your Way

  1. I loveee Korean side dishes i.e. their sauteed veggies. But what struck me the most with your picture was the root-like veggie seen here. Would you mind telling me what it is? It looks a lot like this Chinese herbal root I have eaten before in soups.. (incredibly good for you, but in moderation)
    – Izzy


      • What a surprise! I’m familiar with lotus roots, but not in that appearance i.e. way of slicing them up. I like Korean-style lotus roots stir-fried in sweet black soy sauce, and a bit of sugar I think, sprinkled on top with white sesame seeds. Sometimes they put goji berries along with the mix right? In Thailand, Korean food is pretty big too (but not as much as Japanese), and we also have Korean BBQ buffets. I’m not a fan of meat, but I love the fact that I can have unlimited seaweed salad (kind of unrelated), Korean veggies and kimchi. Speak of moderation!
        – Izzy


      • I’ve never had lotus root like that. I’ll have to investigate.

        In Japan, they make Korea food their own. In India, Chinese food is made with Indian spices. I wonder if the Korean food you’ve been eating there is change to fit the Thai pallet?

        Thai food is lovely. I’ve been to Thailand about five or six times. I’ve also been to Cambodia, Laos, Myanmar, and Vietnam (which is culinary bliss).


      • Thai food is indeed delicious. You can seldom find restaurants that makes bland-tasting food here. I guess part of it is given to their idea of ‘indulgence’ similar to one of your own, I guess. I believe the Chinese often takes the idea of indulgence a bit overboard with their use of oil in cooking… but the lotus roots I was talking about is definitely Korean style. Lots of our Korean family friends cook the roots like that, and it is also a very common side dish in restaurants.
        – Izzy


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