Korean pancakes also once known as the Poor Man’s Pancake dates back to the late 15th early 16th century. The main ingredient in mung bean pancakes are dried split mung beans that are ground into a batter with water and mixed with vegetables, mung bean sprouts, seasonings, kimchi and sometimes sweet rice. Bindaetteok is still popular today as a snack, appetizer or quick meal.
- Blend ½ of soaked and drained split mung beans in blender with ½ cup of water and puree until smooth. Pour mixture in bowl. Blend remaining mung beans and water and add to bowl.
- Add kimchi, kimchi liquid, mung bean sprouts, garlic, ginger, toasted sesame oil and salt to blended mung beans and stir thoroughly to combine.
- Heat flatbread pan over medium heat. When several drops of water sprinkled on pan skitter and dissipate, pour ¼ cup of batter onto pan and cook for 3 - 4 minutes on each side until they become browned and crispy.
- Keep pancakes warm while cooking remaining batter.
- Serve pancakes with dipping sauce as an appetizer, snack or as part of a meal.
- Add ground pork or chopped pork belly to basic batter for a heartier pancake.
- Add minced jalapeño pepper or crushed red pepper for spicier pancake.
- Make smaller pancakes for an appetizer-size portion.
- Pancakes reheat well.