Ingredients
-
2
-
1/4
-
1/3
-
2
-
1 1/2
-
4
-
3
-
1/2
-
1
-
-
-
1/3
-
2
-
-
Directions
Bindaetteok (Korean Mung Bean Pancakes), Although this dish used to be considered poor mans fare, its an undeniable favorite with Koreans of every social class This recipe is from a local Korean restaurant Just like any savory pancakes, this should be eaten immediately when its hot They get tough once theyve cooled down , Although this dish used to be considered poor mans fare, its an undeniable favorite with Koreans of every social class This recipe is from a local Korean restaurant Just like any savory pancakes, this should be eaten immediately when its hot They get tough once theyve cooled down
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Steps
|
1
Done
|
Combine Rinsed Mung Beans and Rice in a Large Bowl. Add Cold Water and Soak For at Least 6 Hours Up to 24 in the Fridge. Drain and Rinse Them. Set Aside. |
|
2
Done
|
Season Minced Pork With Garlic, Salt and Pepper and Mix Well. |
|
3
Done
|
Put the Beans and Rice in the Blender and Process With 1/4 Cup Water. Add 1/2 Cup Kimchi Juice For the Blade to Turn and Stir a Bit in the Process So That They Can Blend Easily. Do not Over Puree, It Should Be Coarsely Smooth. Pour the Mixture in a Large Mixing Bowl. |
|
4
Done
|
Mix in Pork, Kimchi, Mung Bean Sprouts, and Fern With Pureed Beans and Rice in the Bowl. |
|
5
Done
|
Add Soy Sauce, Salt and Pepper and Mix Well. |
|
6
Done
|
Heat Generous Amount of Oil in the Skillet Over Medium Heat and and Spread 2-3 Tablespoonful of Batter. Cook For 3-5 Minutes on Each Side Until It Get Brown Crisp. Add More Oil If the Pan Seems Dry. |
