Bindae-tteok, Korean Mung Bean Pancake
Korean Mung Bean Pancakes are 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.
Servings Prep Time
6people 8hours
Cook Time Passive Time
30minutes 7hours
Servings Prep Time
6people 8hours
Cook Time Passive Time
30minutes 7hours
Ingredients
Mung Bean Batter
Dipping Sauce
Instructions
Batter
  1. Soak 2 cups of peeled mung beans, 1/2 cup rice overnight.
  2. After soaking the 2 cups of peeled mung beans and rice overnight add them to a blender with two teaspoons of salt, 1 1/2 cups water 1 cup of Seasoned Gosari and blend. Leave the mixture a little bit chunky
  3. Mix in 1/4 cup of the Seasoned Gosari and any other veggies that you want.
  4. 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.
Dipping Sauce
  1. 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.
Recipe Notes
Nutrition Facts
Bindae-tteok, Korean Mung Bean Pancake
Amount Per Serving
Calories 330 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.5g
Sodium 1070mg 45%
Potassium 24mg 1%
Total Carbohydrates 56g 19%
Dietary Fiber 13g 52%
Sugars 6g
Protein 20g 40%
Vitamin A 3%
Vitamin C 7%
Calcium 11%
Iron 33%
* Percent Daily Values are based on a 2000 calorie diet.