Bindaetteok is a Korean style pancake made with Mung beans and other ingredients. Keri and I bought some of the beans a couple weeks ago with no set recipe in mind for their use. The other day Keri came across the Mung bean pancake while looking for new and unusual pancakes for pancake week. The recipe below is what I used tonight but for next time I’m going to add one egg and some water to the mix. The recipe will work as is but doesn’t make perfectly round pancakes. The recipe also said to soak the beans in cold water for 3 hours. Not nearly enough time. Soak them overnight. I ended up boiling the beans for about 45 minutes to soften them up enough to remove the outer shell and blend into the paste required.
These were delicious! We had them with a side salad and steamed vegetable dumplings to round out the meal.
- 1 cup Mung Beans
- 1 medium onion chopped
- 1 carrot shredded
- 3 green onions, bias cut
- 1/2 cup kimchi, cut into strips or 1/2 cup Napa cabbage
- 1/4 cup bean sprout, blanched, roughly chopped
- 1 tbsp salt
- Soak the Mung Beans in cold water overnight then rinse and rub the beans together to remove the outer green shell. The inside of the bean is a pale yellowish color.
- Add the beans and some water to a blender/food processor and blend until it is a fine paste.
- In a large bowl combine all the ingredients. Mix well.
- Heat your pan with some oil in it and spoon out enough batter to make a 4 inch wide pancake.
- Cook until browned and flip. Cook the other side until browned and then remove.
- Serve pancakes with a small saucer filled with soy sauce, rice wine, and green onion.