Bindae-tteok, also known as mung bean pancakes, are a traditional Korean street food originating from the Pyongan Province of the Joseon Dynasty. This version is vegetarian and super tasty.
INGREDIENTS: (around 6-8 pancakes)
- 1 cup peeled dried mung beans
- 1/4 cup sweet rice (chapsal)
- 1 cup soaked gosari (bracken fern)
- 2 cups mung bean sprouts
- 1/2 - 3/4 cups of water
- 1 tsp Korean apple vinegar or rice vinegar
- 2-4 green onions or 1/2 daepa (large Korean green onion)
- 2 garlic cloves (minced)
- 3/4 cups of kimchi
- 1 tbs soy sauce
- 1 egg
- 2 tsp sesame oil
- salt and pepper
- neutral oil for frying ( I use sunflower or canola)
- red pepper shreds (shilgochu)
- Wash dried mung beans and rice until water runs clear. Soak for at least 12 hours up to 24 hours, and soak gosari at the same time if bought dried.
- In a food processor, blend soaked mung beans and rice with a 1/2 cup to 3/4 cup of water. The batter should be somewhat thick and it's normal if it's a little grainy.
- Add the egg, chopped kimchi, soy sauce, vinegar, garlic, chopped green onion, sesame oil, salt, pepper, chopped gosari and the washed mung bean sprouts into the batter.
- Mix the batter until well combined.
- In a NON-STICK PAN, heat 2 tbs of oil on medium heat. Add the batter and shape into a 5-inch diameter pancake and fry util golden brown (around 3-5 min per side).
- Enjoy hot with silgochu on top, and dip in a sauce of soy sauce, vinegar and sugar.
Try to not flip until nicely set and a crust forms.
You can make these in advance and reheat them in the oven since they can be quite fragile.