Vegan Bindaetteok: Korean Mung Bean Pancakes
The Korean Vegan recipe - Korean
- Prep time
- 4 hr 10 min
- Cook time
- 4 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups dried split yellow mung beans
- 1/2 cup corn
- 1/4 cup sweet white rice flour
- 2 tbsp soup soy sauce
- 2 tbsp vegan kimchi liquid
- 1 pinch sea salt
- 1 tsp black pepper
- 1 tbsp oil, for frying
- 1/2 cup vegan kimchi
Instructions
- 1
Soak beans in cold water for at least 4 hours or overnight.
- 2
Drain the beans and pour them into a blender, together with corn, soy sauce, kimchi liquid, salt, and pepper. Add 1 cup of water and blend until smooth. If blades refuse to turn, add 1 tablespoon of water at a time until they turn. Your batter will be thick and have the consistency of cornbread batter. Pour the mixture into a large bowl and add sweet white rice flour and stir.
- 3
In a small non-stick pan (8"), add oil over medium heat. Before adding your batter, drop a few pieces of kimchi (and any other ingredients you want to add to this pancake) onto the pan and then pour about 3/4 cup of your batter on top of the kimchi. Cook for about 3 minutes until bubbles begin to form, checking to see that the bottom is cooked. Gently flip your pancake using a spatula or flicking the pan. Cook for another minute, adding a little oil around the edges, until both sides are evenly cooked.