Mung bean soufflé pancakes

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

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

Asia
Korea
Snack
Breakfast
Street Food

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<

Ingredients

Method

Photos