Bindaeddeok

Description

Mung bean pancake

Bindaeddeok

Ingredients

• 14 oz nok doo (mung beans)
• 1 medium onion, thin sliced
• ½ carrot, thin julienne
• 3 green onions, cut in a bias
• ⅛ lb beef, thin julienne
• ½ cup kimchi, cut into strips (you can substitute to blanched napa cabbage)
• ¼ cup bean sprouts, blanched, roughly chopped
• 2 tbsp salt

Directions

1. Wash mung beans and soak in cold water for 3 hours.
2. Get rid of outer shell by rubbing them with hands.
3. Wash again.
4. Put them in a food processor with a little water and grind to fairly fine paste.
5. In a bowl, mix onion, carrot, green onions, beef, bean sprouts and kimchi.
6. Add mung bean paste and salt.
7. In a non-stick pan, add vegetable oil.
8. Pour a ladle of paste to make 3 – 4 inches in diameter and cook until brown, turn only once.
9. Serve with soy sauce (with some chopped green onion).