How To make Mung Bean Pancakes Bindae Duk
1 1/4 c Hulled Split Mung Beans *
1 1/2 c Finely Diced Ham Or Salt
- Pork 1 1/2 c Chopped Kim Chee
3 tb Chopped Green Onions
2 ts Crushed Garlic
1 t Salt
1/2 ts Black Pepper
2 lg Eggs
Vegetable And Sesame Oils
* Mung beans which have been peeled and split in half. Substitute soy beans, canned chickpeas (garbanzos), or yellow lentils. ~
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Soak the mung beans overnight in cold water, then drain well. Place in a food processor, blender or mortar and grind to a fairly smooth paste, adding about 1 cup cold water. Stir in the remaining ingredients except the oils, beating until well mixed. If you don't have any kim chee you can use finely chopped Chinese cabbage. In this case, add a little chili powder to the pancake batter. Heat a heavy skillet and oil lightly with a mixture of vegetable and sesame oils. Drop spoonfuls of the batter onto the skillet and cook until golden underneath, with small bubbles appearing on the surface. Flip over and cook the other side. As they cook, stack the pancakes under a cloth until the remainder are done. Serve hot or cold with chili and soy sauce dips. Typed by Syd Bigger.
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Disclaimer:
If you see any factual food errors in my video, please feel free to let me know in the comments below.
This is a channel where I film things I find interesting. This is definitely not a cooking channel though my videos capture mainly on food making processing, so please do not ask me for the food recipe. While I am allowed to film, I am not given the recipe for the food.
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Ingredients:
2 cups of peeled mung beans
150 g pork
150 g blanched bean sprouts
150 g of chopped cabbage kimchi
5 green onions
1/4 red bell pepper
1/4 onion
1 egg
1 tsp or 1/2T salt