Mung Bean Pancake
Bindaetteok
Prep: 20 min | Cook: 15 min | Total: 35 min | Serves: 4
Ingredients
- 1 cup Dried mung beans (soaked)
- ½ cup Kimchi (chopped)
- 1 cup Bean sprouts
- 2 stalks Green onion (chopped)
- 2 cloves Garlic (minced)
- ½ teaspoon Salt
- 4 tablespoons Vegetable oil
Instructions
- Soak mung beans in water for at least 4 hours. Drain and blend in a blender with ¼ cup water until you get a thick, grainy batter.
- Blanch bean sprouts for 1 minute, drain, and chop roughly. Mix into the batter along with kimchi, green onion, garlic, and salt.
- Heat oil generously in a pan over medium heat. Scoop about ¼ cup of batter per pancake and flatten into thick rounds (about 3 inches).
- Cook for 4-5 minutes per side until deeply golden and crispy. Serve hot with soy dipping sauce.
From K-Kitchen — koreanhomecook.com