Bindaetteok: Korean Mung Bean Pancakes
Delicious Korean Mung Bean Pancakes with two options: Vegetarian Version and Pork Version made a delicious snack for any time! Serve simply or with banchan.
Servings: 8 people
Calories: 353kcal
Ingredients
- 2 1/2 cups yellow mung beans
- 1/2 cup sweet rice/sushi rice
- 1 teaspoon soy sauce
- 1/4 cup kimchi liquid
- 1 teaspoon sesame oil
- 4 scallions finely chopped
- 2 red chiles finely chopped
- 1 cup kimchi finely chopped
- 3/4 teaspoon salt
Pork Ingredients:
- 1/2 lb. ground pork
- 1/2 teaspoon sesame oil
- 1/2 teaspoon cooking wine
- 1 clove garlic finely chopped
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground ginger
Instructions
- Soak mung beans and rice for at least 6 hours.
- If doing the pork version, combine pork with all pork ingredients and stir to combine. Place in refrigerator and marinate until ready to use.
- In a blender,combine rice and mung beans with 1/2 cup water, soy sauce, kimchi liquid and sesame oil. Grind to a barely smooth batter.
- Add scallions and chiles. Blend for a few seconds.
- Transfer to a bowl.
- By hand, fold in the kimchi, until thoroughly combined.
- If doing the pork version, divide the batter in half.
- To half the batter, add the marinated pork. Stir to combine.
- Heat 2 tablespoons of oil in a large skillet.
- Add 1/4 cup of batter for each pancake and fry until golden brown on both sides.
- Drain on paper towels.
- Serve with Dumpling Sauce.
Nutrition
Calories: 353kcal | Carbohydrates: 49g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 405mg | Potassium: 167mg | Fiber: 7g | Sugar: 2g | Vitamin A: 307IU | Vitamin C: 18mg | Calcium: 42mg | Iron: 3mg
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