Yields:
4 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
20 Mins
Total Time:
40 Mins
Mung bean pancakes, also known as “bindaetteok” in Korean cuisine, are a delicious and nutritious dish made from ground mung beans and various vegetables. These savory pancakes are crispy on the outside and tender on the inside. They are not only delicious but also packed with protein and fiber, making them a healthy choice for your menu.
Ingredients
Adjust Servings
- Dipping Sauce:
Instructions
-
In a small bowl, mix together all the dipping sauce ingredients and set it aside.
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Soak the mung beans in water overnight or until they become soft and swell in size. Drain the soaked mung beans.
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In a blender or food processor, add the drained mung beans and 2/3 cup water. Blend until you get a smooth batter. Transfer the mung bean batter to a mixing bowl.
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Add the ground beef, kimchi, green onions, bean sprouts, garlic, soy sauce, salt and sesame oil in the mixing bowl with mung bean batter.
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In a large non-stick skillet, heat some vegetable oil over medium-high heat. Scoop a ladleful of the mung bean and vegetable mixture onto the skillet to form a pancake. Flatten it out with the back of a spoon to your desired thickness. Cook for about 3-4 minutes on each side or until the pancakes are golden brown and crispy. Add more oil as needed when flipping the pancakes.
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Remove the mung bean pancakes from the skillet. Serve hot with a dipping sauce.
