Noku Bindaetteok (Korean Mung Bean Pancake)

Makes: 
8 servings, 3 each
Utensil: 
Saladmaster Food Processor
Flatbread Pan
small mixing bowl
medium mixing bowl
Blender
Rate Recipe: 
Contributed By: 
Cathy Vogt
Certified Health Coach & Natural Foods Chef

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.

Ingredients

2
cups
split mung beans, soaked overnight in water and drained
(250
g)
1
cup
water
(240
mL)
1
cup
kimchi, store bought or homemade, drained and chopped
12
cup
kimshi liquid
(120
mL)
1
cup
mung bean sprouts
(125
g)
1
teaspoon
garlic, shredded, use Cone #1
(3
g)
1
tablespoon
fresh ginger, shredded, use Cone #1
(9
g)
6
scallions, sliced
1
tablespoon
sesame oil, toasted
(15
mL)
1
teaspoon
salt
(6
g)

Dipping Sauce

14
cup
natural soy sauce
(60
mL)
2
tablespoons
rice vinegar
(30
mL)
1
scallion, minced
1
teaspoon
sesame seeds, toasted
(3
g)
1
teaspoon
sesame oil
(5
mL)

Directions

  1. 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.
  2. Add kimchi, kimchi liquid, mung bean sprouts, garlic, ginger, toasted sesame oil and salt to blended mung beans and stir thoroughly to combine.
  3. 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.
  4. Keep pancakes warm while cooking remaining batter.
  5. Serve pancakes with dipping sauce as an appetizer, snack or as part of a meal.

Tips

  • 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.
Nutritional Information per Serving
Mung Bean Pancakes
Calories: 
210
Total Fat: 
2g
Saturated Fat: 
0g
Cholesterol: 
0mg
Sodium: 
425mg
Total Carbs: 
36g
Dietary Fiber: 
10g
Sugar: 
5g
Protein: 
13g
Dipping Sauce
Calories: 
100
Fat: 
6g
Saturated Fat: 
1g
Cholesterol: 
0mg
Sodium: 
2130mg
Carbohydrate: 
20g
Fiber: 
1g
Sugar: 
2g
Protein: 
4g
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