Bindaeddeok (Mung bean pancake)

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

[edit] Ingredients

• 14 oz nok doo (mung beans)
• 1 medium Onion, thin sliced
• 1/2 carrot, thin julienne
• 3 green onions, cut in a bias
• 1/8 lb Beef, thin julienne
• 1/2 cup kimchi, cut into strips*
• 1/4 cup bean sprout, blanched, roughly chopped
• 2 tbsp salt
• (*You can substitute to blanched napa cabbage)

[edit] Directions

Wash mung beans and soak in cold water for 3 hours. Get rid of outer shell by rubbing them with hands. Wash again. Put them in a food processor with a little water and grind to fairly fine paste.

In a bowl, mix Onion, carrot, green onions, Beef, bean sprouts and kimchi. Add mung bean paste and salt.

In a non-stick pan, add vegetable oil. Pour a ladle of paste to make 3-4 inches in diameter and cook until brown, turn only once.

Serve with soy sauce (with some chopped green onion).

[edit] Other Links

[edit] See also