Bindaetteok Mung Bean Pancake

Method

1. 1
   • split mung beans 300 g
   • bean sprouts 150 g
   • water 1 dl

   Blend the mung bean batter — Drain the soaked mung beans and blend with the water until you have a thick, slightly grainy batter.

2. 2
   • bean sprouts 150 g
   • kimchi 100 g
   • spring onion 2
   • egg 1
   • salt 1 tsp
   • black pepper ½ tsp

   Mix in the fillings — Stir in the bean sprouts, kimchi, scallions, egg, salt, and pepper until evenly combined.

3. 3
   • vegetable oil 4 tbsp

   Fry the pancakes — Heat oil in a pan over medium heat and ladle in portions of batter, flattening into rounds. Fry for about 4 minutes per side until golden and crisp.

   ⏱4 min
4. 4
   • soy sauce 3 tbsp
   • rice vinegar 1 tbsp
   • sesame seeds 1 tsp

   Make the dipping sauce — Drain briefly on paper towels, mix the soy sauce, rice vinegar, and sesame seeds into a dipping sauce, and serve hot.