Name: Mung bean soufflé pancakes
Yield: Serves 3–4
Cuisine: Korean
Ingredients: 5 ml/1 tsp mirin or rice wine; 2.5/½ tsp sesame seeds; 1 button (white) mushroom, thinly sliced; 10 ml/2 tsp rice vinegar; salt and ground black pepper; 60 ml/4 tbsp dark soy sauce; 200 g/7 oz prawns (shrimp), peeled and finely chopped; ½ cup cabbage kimchi, thinly sliced; ½ onion, thinly sliced; 75 g/3 oz beef flank, sliced; 1 spring onion (scallion), finely chopped; 1 red chilli, shredded; 30 ml/2 tbsp sweet rice flour; 3 spring onions (scallions), thinly sliced; 1 garlic clove, crushed; 5 ml/1 tsp dark soy sauce; 2.5 ml/½ tsp grated fresh root ginger; 15 ml/1 tbsp pine nuts; 375 g/13 oz/2 cups mung beans, soaked overnight in cold water; ground black pepper; 5 ml/1 tsp sesame oil; ½ cucumber, seeded and sliced; 15 ml/1 tbsp vegetable oil, plus extra for shallow-frying

Preparation info

Serves
3–4

Difficulty
Medium

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

These mung bean pancakes, called bindaetuk, are deliciously light, filled with a mouth-watering combination of meat and vegetables. The flavours of rice wine and garlic in the marinade are complemented by the sharpness of the soy and vinegar in the dipping sauce.

Ingredients

375 g/13 oz/2 cups mung beans, soaked overnight in cold water

Method

Drain the mung beans and roll them between the palms of your hands to remove the skins. Rinse thoroughly, and place the peeled beans in a food processor with the pine nuts and 120 ml/4 fl oz<