Bindaeddeok (Mung bean pancake) is a thick Korean style pancake made from ground mung beans cooked in a frying pan.
Bindaeddeok is also a great source of nutrition for vegetarians. The ingredients may consist of either seafood, meat (usualy beef) or vegetables, depending on your preferences.
How to make Bindaeddeok
- 400 gm (mung beans)
- 1 medium onion, thin sliced
- 1 small carrot, thin julienne
- 3 green onions, cut in a bias
- 55 gm beef, sliced into thin strips
- 1/2 cup kimchi, cut into strips (or blanched napa cabbage)
- 1/4 cup bean sprout, blanched, roughly chopped
- Salt to taste
- Soak the green peas in water for at least 2 to 3 hours.
- Rub the mung beans between your hands to remove the skin and rinse again.
- Then take the mung beans of the water and put them in a food processor (2:1 pea to water ratio – add more water if you want a smoother mix) with water and grind to fairly fine paste.
- In a bowl, mix onion, carrot, green onions, beef, bean sprouts and kimchi.
- Add mung bean paste and salt.
- In an oiled, pour a ladle of paste to make 3-4 inches in diameter and cook until brown, turn only once.
- To serve, lightly dip the finished bindaeddeok into a soy sauce and vinegar mixture with some chili pepper flakes plus chopped green onions! Enjoy!