Korean vegan mung bean pancake (bindaetteok)

Описание: Korean vegan mung bean pancake (bindaetteok)

Mung bean pancake (bindaetteok) is commonly served on New Year’s Day in Korea. My mom always makes this for our family on New Year’s Day. It is also a very popular street food in Korea. The pancake is typically made with pork but today I used only vegetables. Mung beans are high in nutrients such as protein, magnesium, vitamin B, fibers, iron, and potassium. It is also a good source antioxidants which helps to reduce chronic illness and is good for lowering cholesterol. This pancake is easy to prepare and I hope you enjoy this savory dish!


Ingredients:
1 cup dried, peeled split mung beans: soaked overnight, rinsed 3 to 4 times and drained
6 oz ripe kimchi: used only the harder part of cabbage, cut into 1 inch long pieces, squeezed and drained the kimchi juice
4 oz mung bean sprout: cut into 1 inch long pieces
5 oz royal fern: rinsed and cut into 1 inch long pieces
1.5 oz green onion: only the green part cut into 1 inch long pieces
1 tbsp sesame oil
1 tbsp and 1 tsp yondu
2 tsp minced garlic
1/8 tsp ground pepper powder
1/2 tsp ground sesame seeds
3/4 cup water for blending soaked mung bean
Olive oil for frying
Red and green chili pepper: sliced for garnish

Dipping sauce:
2 tbsp low sodium soy sauce
1 tbsp vinegar
1/2 tbsp chopped onion
1/2 tbsp chopped green chili pepper
1/2 tbsp chopped red chili pepper
Sesame seeds

*Use generous amount of oil to make crispy pancakes.
*Cook the pancakes over medium to medium high heat. Adjust the heat so the pancakes do not burn.
*I blended the soaked beans for about 15 second using Nutribullet blender. Do not over blend.
*If you are vegan, make sure to use vegan kimchi.
*It is best to eat the pancakes soon after you make them.


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*Matthew 4:4
“It is written: ‘Man shall not live on bread alone, but on every word that comes from the mouth of God.’”