Mung Bean Pancakes – Bindae Duk Recipe

Ingredients:

1 & 1/4 c of beans (mung); peeled & split into two, soaked overnight (cold water) & drained
1.5 c of salt-cured pork or ham (diced finely)
1.5 c of kim chee (or Chinese cabbage); chopped
3 Tbsp of onions (green); chopped
2 tsp of garlic; crushed
1 tsp of salt
2 pcs of eggs (large)
1/2 tsp of black pepper
Sesame and vegetable oils

Instructions:

Process or blend (grind) mung beans into paste with smooth texture, pouring about a cup of water (cold). Except oils, add the rest of ingredients and beat ’till well-mixed. If cabbage is used instead of kim chee, add bit of powder chili to batter.

Lightly oil and heat skillet using sesame and vegetable oils mixture. Put batter in spoonfuls on skillet then cook ’til underneath is golden and tiny bubbles surfacing.

Flip pancake to cook other surface. When cooked, stack pancakes below a single cloth ’til all pancakes are cooked and serve cold or hot with soy sauce and chili dips.

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