Mung Bean Pancakes

Name: Mung Bean Pancakes (Bindaetteok)
Cuisine: Korean
Ingredients: 75 g (2¾ oz) mung beansprouts, tails and any soft or brown bits removed, rinsed, dried and chopped; 115 g (4 oz) drained finely chopped Cabbage Kimchi, plus 60 ml (2 fl oz) kimchi liquid; 115 g (4 oz) drained finely chopped Cabbage Kimchi, plus 60 ml (2 fl oz) kimchi liquid; 115 g (4 oz) pork mince; 3 spring onions, cut on an angle into 1 cm (½ in) pieces; 3 cloves garlic, grated or finely chopped; ½ tsp soy sauce; ½ tsp toasted sesame oil; ½ tsp sea salt; ¼ tsp grated peeled fresh ginger; Freshly ground black pepper; 175 g (6 oz) dried split mung beans, soaked in water for 6 hours or up to a day then drained; Vegetable oil, for frying; 1 small fresh Korean red chilli or Fresno chilli, thinly sliced on an angle (optional); 1 small fresh Korean red chilli or Fresno chilli, thinly sliced on an angle (optional); Pancake Dipping Sauce, to serve

Bindaetteok

Preparation info

Makes about
fourteen
9 cm 3½ in ) wide pancakes

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

I have so many memories of my mum making these pancakes, and of eating them on the streets of Seoul. I fed these addictive, crispy pancakes to my head chef, Andy Hales, when we were exploring Gwangjang market together. We devoured them greedily, standing in the market alley, watching the chaos around us. No flour is used in these pancakes so they are great for those with gluten sensitivities; just be sure to use tamari, which is wheat-free, in lieu of soy sauce. Note that m

Ingredients

Asia
Korea
Seoul
Starter

Ingredients

Method