Korean Mung Bean Pancake Recipe

Korean Mung Bean Pancakes (Bindaetteok) Beyond …

WEBJan 13, 2012 · Add soy sauce, salt, and pepper, and mix well. Heat a generous amount of oil in the skillet over medium heat. Drop and spread …

Rating: 5/5(3)
1. 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.
2. Season minced pork with garlic, salt and pepper and mix well.
3. 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
4. Mix in pork, kimchi, mung bean sprouts, and fern with pureed beans and rice in the bowl.
Rating: 5/5(22)
5. Soak mung beans a minimum of 6 hours, or overnight. Rinse beans, and place in blender with about 2 ounces of water, the egg and flour. Blend until smooth. The consistency should be like a breakfast pancake batter.
6. Place pork, sesame oil, garlic, pepper and salt in a bowl and mix well.
7. Next, put the green onion and pork mixture into the mung bean batter in a large bowl. Place the kimchi in a bowl and cut it with scissors. Now, add the kimchi and bean sprouts to the rest of the ingredients. Mix well.
8. Heat a large non-stick frying pan over medium high heat with a little of the olive oil in it. When hot, place spoonfuls onto the pan, and cook until golden brown underneath. (Remember there is raw pork in these (if using) so make sure to cook them really well; cook them longer at a lower temp, than faster at a higher temp.)

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