Bindaetteok, Korean mung bean pancake 失

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 its 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 placemaking them this way.

Peeled Mung Beans

Today we will make an elementary version of Bindaetteok. If you have other ingredients, 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 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 in a pan, heat a 1/4 inch of oil on medium heat. When the oil is hot, add your 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 the oil to splash in your 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 

Mung Bean Pancake

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.
Prep Time: 8 hours
Cook Time: 30 minutes
Total Time: 15 hours 30 minutes
Course: Main Dish
Cuisine: Korean
Keyword: Gout Friendly, Vegan
Servings: 6 people
Calories: 330kcal
Author: James Strange

Ingredients

Mung Bean Batter

  • 2 cup mung beans peeled
  • 1/2 cup rice
  • 2 teaspoons salt
  • 1 1/4 Cup seasoned gosari
  • 1 1/2 Cup Water

Dipping Sauce

  • 2 Tablespoons soy sauce
  • 1 teaspoon Vinegar
  • 1 teaspoon raw sugar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon garlic
  • 1/2 teaspoon sesame seeds
  • 1 Tablespoon onion chopped

Instructions

Batter

  • Soak 2 cups of peeled mung beans, 1/2 cup rice overnight.
  • 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
  • Mix in 1/4 cup of the Seasoned Gosari and any other veggies that you want.
  • 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

  • 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.

Notes

Nutrition

Calories: 330kcal | Carbohydrates: 56g | Protein: 20g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 1070mg | Potassium: 24mg | Fiber: 13g | Sugar: 6g | Vitamin A: 150IU | Vitamin C: 5.8mg | Calcium: 110mg | Iron: 5.9mg
Tried this recipe?Mention @james_strange_eats or tag #james_strange_eats
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