I first had Korean Mung Bean Pancakes as street food in South Korea. They are delicious, full of protein and a great way to use up bits of leftover veggies. To keep this recipe gout friendly we leave out the pork that often finds it way into the dish.
In the above video at 2:37 you can see the traditional way to make them. You do not need a stone mill to make them. But if you are in Korea look for a place making them this way.
Today we will make a very basic version of Bindaetteok. If you have other ingredients just add them to the batter. To the leftover batter we added green onion, mushrooms and chopped up old kimchi. What you add is up to you.
First we need to soak 2 cups of peeled mung beans, 1/2 cup rice overnight. We also used 1 cup Seasoned Gosari and 2 teaspoons salt.
After soaking the mung beans and rice overnight add them to a blender with the salt, 1 1/2 cups water 1 cup of Seasoned Gosari and blend.
Leave the mixture a little bit chunky. Mix in 1/4 cup of the Seasoned Gosari and any other veggies that you want to add.
To make your seasoned soy sauce for dipping. Mix together 2 Tablespoons soy sauce, 1 teaspoon vinegar, 1 teaspoon raw sugar, 1/2 teaspoon sesame oil, 1/2 teaspoon minced garlic, 1/2 teaspoon sesame seeds and 1 Tablespoon chopped onion.
To cook our mung bean pancakes to a pan heat a 1/4 inch of oil on medium heat. When the oil is hot add you batter to the oil and spread it out to 1/2 inch. Cook until that side is brown and carefully flip it over. You do not want oil to splash in you direction. When both sides are brown it should be ready.
Serve with your seasoned soy sauce.
Here is an old video I posted using pork