Crispy Mung Bean Pancakes (Bindaetteok)
Yield: 4 to 6 | Total time: 10 (plus soaking time) min
I love these crispy Korean pancakes, made with what becomes of bean sprouts, mung beans (a.k.a. moong dal). Often found in Indian cooking, here we use dried mung beans that are soaked, then blended into a rough purée, so no added binder is necessary. They crisp up in a hot skillet and pair well with soy vinegar dipping sauce. If modifying this recipe, just be sure to use equal parts beans to water as they get pureed together. Make sure to buy yellow dried mung beans; green dried mung beans need to be peeled. Sometimes, I like to toss in smoked salmon or smoked sablefish tips or sliced jalapeños for a kick. Recipe courtesy of my good friend, Seung-Hee Lee Kwan.
- Place beans in a colander and rinse well. Tip beans into a bowl and add 1 ½ cups water. Let soak at least 1 hour and up to overnight (the longer they soak, the softer the texture). Add beans and soaking liquid to the bowl of a food processor or blender; pulse until coarsely chopped.
- Add mixture back into the bowl. Add bacon, green onion, jalapeno, and stir to combine.
- Pour a thin layer of oil into a large, preferably non-stick skillet, and place over medium-high heat. When hot, add mixture, using a ladle or a ¾-cup measuring cup to the pan and press mixture down gently using the back of a spatula to even out mixture into a pancake. Cook until golden, about 3 minutes. Gently turn and cook other side until golden. Serve warm with Soy-Vinegar Dipping Sauce.
1 ½ cups dried yellow mung beans (moong dal)
1 ½ cups water
½ cup diced bacon (or ground pork), optional
1 cup of mung bean sprouts
1 green onion, thinly sliced
1 jalapeño, thinly sliced
Canola oil, for frying
Soy-Vinegar Dipping Sauce
Date Published: July 29, 2015
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.