Bindaetteok (Korean Mung Bean Pancakes)

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READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups dried split mung beans, rinsed in a few change of water
  • 14
    cup short-grain rice, rinsed
  • 13
  • 2
    garlic cloves, finely minced
  • 1 12
    cups cabbage kimchi, chopped
  • 4
    ounces mung beans, sprout blanched squeezed to remove moisture
  • 3
    ounces fiddleheads, sliced (Korean wild fern-optional)
  • 12
    cup kimchi juice
  • 1
    tablespoon soy sauce
  • salt and pepper, to taste
  • Dipping Sauce
  • 2
    tablespoons rice vinegar
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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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