Mrs. Rhee’s Bindaetteok (Mung Bean Pancakes)
Featured on Episode 5 – The Bean Chronicles
Serves 4 – 6 (Makes about 15 pancakes)
- 2 cups dried mung beans, rinsed in a few changes of cold water
- 1/4 cup sweet rice, rinsed in a few changes of cold water
- 1/2 cup sour kimchi liquid
- 1 teaspoon fish sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce
- Pinch of coarse salt
- 1 generous cup finely diced sour kimchi
- Vegetable oil, for frying
- Scallion Dipping Sauce (See below)
Combine the mung beans and rice in a medium bowl Add cold water to cover by at least 1 inch and soak for at least 6 hours and up to 24.
Drain the soaked mung beans and rice and place in a blender along with 1/2 cup fresh water, the kimchi liquid, fish sauce, sesame oil, soy sauce, and salt. Blend just until smooth, being careful not to overmix (it should be coarsely pureed as opposed to perfectly smooth). Transfer the mixture to a large bowl and fold in the kimchi.
Heat a thin layer of vegetable oil in a large nonstick skillet over medium-high heat. Using a 1/4-cup measure, ladle in the pancake batter and cook until crisp and browned on the first side, about 2 minutes. Carefully flip and cook until crisp and browned on the second, about 2 minutes. Transfer the pancakes to a paper towel–lined plate and continue with the remaining batter. Serve hot with Scallion Dipping Sauce.
Scallion Dipping Sauce
Makes 1 cup
- 1/2 cup good-quality soy sauce
- 1/4 cup toasted sesame oil
- 2 tablespoons rice vinegar 2 tablespoons gochugaru (red pepper powder)
- 6 scallions, thinly sliced
I serve this with all sorts of savory pancakes and dumplings. It’s even great for simple roast chicken.
Combine everything in a small bowl and whisk until combined.