WebAdd the seasoning to a bowl of the remaining veggies (napa cabbage, bean sprouts, and kosari), then mix the veggies into the blended mung bean batter. Add up to …
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Place pork, sesame oil, garlic, pepper and salt in a bowl and mix well. 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.
Bindaetteok (Korean mung bean pancakes) are made with ground pork, mung bean puree, mung bean sprouts, and kimchi. There's no added flour in the recipe, which makes this savory snack a wonderful gluten-free dish!
I like to serve mung bean pancakes immediately with the sauce and a side of kimchi, salad, or soup. They are also good at room temperature. For example, if you want to bring them for a potluck or picnic. And yes, Koreans eat them with chopsticks.
4 ounces (about ¾ cup) well-fermented napa cabbage kimchi, chopped Combine the skinned mung beans and sweet rice in a large bowl, rinse and drain in cold water a couple of times. Cover with water, and soak overnight (8 hours). Drain.