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Maangchi’s Mung Bean Pancakes (Bindae-tteok)

An Delicacy Oil and Olive Oil Recipe

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Prep Information

Prep Time

Soaking beans and rice overnight plus 15-20 minutes

Cook Time

6 minutes

Serves

3-4 adult(s)

Includes

Roasted Japanese Sesame Oil,
Biancolilla (Medium) Extra Virgin Olive Oil

Based on a recipe by Maangchi, these hearty, crispy mung bean pancakes will be an instant hit in your home. Make a big batch and freeze some for later.

Ingredients

  • 1 cup dried skinned mung beans
  • 1/4 cup sweet rice (glutinous rice: chapssal in Korean)
  • 2 Tablespoons soy sauce
  • 1 Tablespoon vinegar
  • 4 oz. pork tenderloin chopped in very small pieces or 4 oz. ground pork
  • 4 oz. (about 3/4 cup) cabbage kimchi, chopped
  • 4 oz. (about 1 cup) fresh or soaked and drained fernbrake (gosari)
  • 6 oz. (about 2-1/2 cups) mung bean sprouts, washed and drained
  • 1 large egg
  • 4 green onions, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons ground black pepper
  • 2 teaspoons Roasted Japanese Sesame Oil
  • Silgochu (shredded dried hot pepper) for garnish (optional)
  • Biancolilla EVOO

Instructions

  • Combine the skinned mung beans and sweet rice in a large bowl, rinse and drain in cold water a couple of times. Cover with water and soak overnight (8 hours). Drain. You should have about 2-3/4 cups of beans and rice.
  • Combine the soy sauce and vinegar in a small bowl to make the dipping sauce. Set aside.
  • Combine the bean and rice mixture and 3/4 cup of water in a food processor bowl and pulse until creamy (1-2 minutes). Transfer to a large bowl.
  • Add kimchi, green onion, garlic, gosari, mung bean sprouts, pork, egg, salt, and ground black pepper, and Roasted Japanese Sesame Oil. Mix well.
  • Heat a skillet over medium heat. Add 1-2 Tablespoons Biancolilla EVOO, swirling it around to coat the entire pan.
  • Add about 1 cup of the batter. Using a large spoon, spread the batter to make a nice 6-inch round pancake. Cook until the bottom turns light golden brown and crunchy (about 2-3 minutes.
  • Turn it over and cook until the second side turns light golden brown, another 2 minutes. Turn it over once more and cook another 2 minutes on the first side, adding more oil to the pan, if needed.
  • Transfer the pancake to a large plate. Garnish with silgochu (optional). Repeat the process until the remaining batter is all used.
  • Serve immediately with the dipping sauce on the side.
  • For a wonderful demonstration, copy this URL into your browser: https://www.maangchi.com/recipe/bindaetteok. I guarantee you will want to try making these yourself.