Korean Mung Bean Pancakes (Bindaetteok)

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Korean Mung Bean Pancakes (Bindaetteok)

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Ingredients

Adjust Servings:
1 cup Dried Split Mung Beans
1/2 cup Water
1/4 cup Glutinous Rice Flour
3/4 pound Ground Pork
1 small or medium Green Chili Pepper Thinly sliced
2 stalks Scallions Thinly sliced
2 cloves Garlic Minced
Dipping Sauce
3 tablespoons Light Soy Sauce
1 tablespoon Rice Vinegar
1 Red Chili Peppers Thinly sliced
Kitchen Supplies
Food Processor

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Features:
    Cuisine:

    Korean pancakes made primarily of mung beans (legumes) rather than flour. Healthier than your average pancake and perfect with an easy homemade soy vinegar sauce!

    • 25 min
    • Serves 6
    • Easy

    Ingredients

    • Dipping Sauce

    • Kitchen Supplies

    Directions

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    Steps

    1
    Done
    Overnight

    Soak mung beans overnight

    Add dried split mung beans to a medium bowl and cover with cold water by 2 inches. Soak in refrigerator for at least 6 hours, preferably overnight.

    2
    Done
    1 min

    Make dipping sauce

    Combine low sodium soy sauce, rice vinegar and red chili pepper in a small bowl. Stir then set aside.

    3
    Done
    2 min

    Puree mung beans

    Drain mung beans then place in food processor. Add water and glutinous rice flour to food processor, then blend everything together until smooth. Do not over-blend. Pour pureed mung beans into a large mixing bowl.

    4
    Done
    2 min

    Make batter

    Add ground pork, scallions, garlic and green chili pepper to pureed mung beans. Using hands, mix well to combine.

    5
    Done
    20 min

    Cook pancakes

    Heat a medium frying pan over medium heat. When hot, coat bottom of pan with canola oil. Pour 1/3 of the batter to the pan and flatten into a thin disc. Cook for 3-4 minutes on each side, flipping once. Transfer to a serving plate then repeat this two more times with remaining 2/3 of batter. There should be 3 pancakes in total.

    Dip in soy vinegar sauce and enjoy hot!

    Rebecca Chan

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