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Korean Food: Mung Bean Pancake (녹두 빈대떡)

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Ingredients
Main ingredients for the kimchi style
  Well fermented kimchi 1⁄2 Cup (8 tbs)
  Green onion 1⁄3 Cup (5.33 tbs)
  Red hot pepper 1⁄2 Tablespoon (Optional)
Main ingredients for the traditional style
  Green onion 1⁄4 Cup (4 tbs)
  Fresh mung bean sprouts 1⁄4 Cup (4 tbs)
  Fern bake 1⁄4 Cup (4 tbs)
Ingredients for the batter
  Mung beans 1⁄2 Cup (8 tbs), dried and peeled
  Water 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
Marination ingredients for the pork
  Ground pork 1⁄4 Cup (4 tbs)
  Sesame oil 1⁄2 Teaspoon
  Cooking wine 1⁄2 Teaspoon (Optional)
  Garlic 1⁄2 Teaspoon, minced
  Salt 2 Teaspoon
  Black pepper 2 Pinch
  Ginger powder 1 Dash
Directions

GETTING READY
1. In a bowl, soak the dried mung beans in water for 6 hours. After 6 hours, you will get about 1 cup of soaked mung beans.
2. After the beans are ready, combine all the ingredients for the pork in a bowl with the pork pieces. Mix and set it aside.

MAKING
3. For the Kimchi Style, on a chopping board, chop the well-fermented kimchi and red hot pepper (optional) into small bite-sized pieces. Finely chop the green onion and onion. Keep aside.
4. For the Traditional Style, on a chopping board, chop the well-fermented kimchi, fresh mung bean sprout, and soaked fern brake into small bite sized pieces. Finely chop the green onion.
5. Rinse the soaked mung beans several times, drain and put it in a blender and add water. Grind the mung beans for a minute on high speed, or until you get a smooth bean paste batter.
6. In a large mixing bowl, combine all the chopped veggies of any one style, marinated pork, and salt with the batter. Mix well.
7. In a generously oiled and heated pan, spread one big spoonful of the mixture into round shapes. Fry both sides for 5 minutes on medium heat until golden brown.

SERVING
8. Serve the mung bean pancake with ketchup.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Korean
Cook Time: 
20 Minutes
Servings: 
2

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