Korean Mung Bean Pancakes (Bindaetteok)

Ingredients

• 1 cup Dried mung beans
• 1/2 cup Vegan kimchi, chopped
• 1/2 cup Bean sprouts, chopped
• 1/4 cup Fernbrake (gosari), optional
• 1/4 cup Green onions, chopped
• 2 tablespoons Glutinous rice flour
• 1/4 cup Water
• 1/2 teaspoon Salt
• 3 tablespoons Vegetable oil

Instructions

1. 1Place the 1 cup of dried mung beans in a bowl and cover with plenty of water. Let them soak for at least 4 hours, or preferably overnight.
2. 2Drain the soaked mung beans thoroughly. Transfer the drained mung beans to a food processor and grind them until they are coarsely ground. You want a texture that is not completely smooth.
3. 3In a large bowl, combine the coarsely ground mung beans with the 1/2 cup of chopped vegan kimchi, 1/2 cup of chopped bean sprouts, 1/4 cup of fernbrake (if using), 1/4 cup of chopped green onions, 2 tablespoons of glutinous rice flour, 1/4 cup of water, and 1/2 teaspoon of salt.
4. 4Mix all the ingredients in the bowl together very well until everything is evenly distributed. The mixture should form a thick batter.
5. 5Pour 3 tablespoons of vegetable oil into a large skillet and heat it over medium heat until the oil shimmers, about 350°F (175°C).
6. 6Scoop about 1/4 of the batter into the hot skillet for each pancake. Use the back of your spoon to spread the batter into an even circle, about 4-6 inches in diameter.
7. 7Cook each pancake for 4 to 5 minutes on the first side, until the edges look set and the bottom is golden brown and crispy. Carefully flip the pancake and cook for another 4 to 5 minutes on the second side, until it is also golden brown and crispy. Repeat with the remaining batter, adding a little more vegetable oil to the skillet if needed between pancakes.
8. 8Serve the Korean mung bean pancakes hot.

Related Guides