Bindaetteok (Korean Mung Bean Pancakes)
photo by Food.com
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
12 pancakes
ingredients
- 473.18 ml dried split mung beans, rinsed in a few change of water
- 59.14 ml short-grain rice, rinsed
- 151.04 g ground pork
- 2 garlic cloves, finely minced
- 354.88 ml cabbage kimchi, chopped
- 113.39 g mung beans, sprout blanched squeezed to remove moisture
- 85.04 g fiddleheads, sliced (Korean wild fern-optional)
- 118.29 ml kimchi juice
- 14.79 ml soy sauce
- salt and pepper, to taste
-
Dipping Sauce
- 78.78 ml low sodium soy sauce
- 29.58 ml rice vinegar
directions
- Combine rinsed mung beans and rice in a large bowl. Add cold water and soak for at least 6 hours up to 24 in the fridge. Drain and rinse them. Set aside.
- Season minced pork with garlic, salt and pepper and mix well.
- Put the beans and rice in the blender and process with 1/4 cup water. Add 1/2 cup kimchi juice for the blade to turn and stir a bit in the process so that they can blend easily. Do not over puree, it should be coarsely smooth. Pour the mixture in a large mixing bowl.
- Mix in pork, kimchi, mung bean sprouts, and fern with pureed beans and rice in the bowl.
- Add soy sauce, salt and pepper and mix well.
- Heat generous amount of oil in the skillet over medium heat and and spread 2-3 Tablespoonful of batter. Cook for 3-5 minutes on each side until it get brown crisp. Add more oil if the pan seems dry.
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