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Recipe courtesy of Ki-Sook Yoo

Ki-Sook Yoo's Mung Bean Pancakes (Bindaetteok)

  • Level: Easy
  • Total: 6 hr 50 min
  • Active: 50 min
  • Yield: 24 pancakes
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Ingredients

2 cups dried split mung beans

8 ounces bean sprouts 

8 ounces pork loin, minced 

1 1/2 cups homemade or store-bought kimchi, drained and chopped 

1/4 cup sesame seeds, toasted 

1 tablespoon toasted sesame seed oil 

2 teaspoons ground black pepper 

1 teaspoon salt 

8 scallions, sliced diagonally 

4 cloves garlic, minced 

1 medium onion, sliced 

1 red bell pepper, thinly sliced 

1 jalapeno pepper, thinly sliced, optional 

Canola oil, for shallow frying 

Directions

  1. In a 2-quart container, add the dried mung beans and cover with water by 2 inches. Soak for at least 6 hours or up to 24 hours in refrigerator.
  2. Drain the soaked mung beans, and set aside for later use.
  3. Bring a pot of water to a boil and set up an ice bath. Blanch the bean sprouts in the boiling water for 30 seconds, then drain and pour the sprouts into the ice water. When cool, drain and set aside for later use.
  4. In a blender, add 1 cup of the soaked mung beans with 1/2 cup water, and puree until smooth. Transfer to a large bowl and repeat for the remaining dried mung beans.
  5. Add the bean sprouts to the mung puree, then add the pork, kimchi, sesame seeds, sesame seed oil, black pepper, salt, scallions, garlic, onion, bell pepper and jalapeno if using. Mix well to combine.
  6. Heat a nonstick griddle or skillet over medium heat, and add enough canola oil to lightly coat the bottom. Using a 1/4-cup measure, pour the pancake batter onto the hot griddle. When the pancake is golden brown, flip to cook the other side, 3 to 5 minutes per side. Cover the finished pancake with foil to keep warm. Repeat for the remaining batter. Serve warm.

Cook’s Note

You can find pre-made kimchi at specialty Asian markets.

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