Bindaetteok - Crispy Korean Mung Bean Pancakes

Ingredients

Vegetable oil

3 tablespoons, plus more as needed

Black pepper

1 teaspoon, freshly ground

Salt

1 teaspoon, or to taste

Garlic

2 cloves, minced

Green onions

2, finely chopped

Carrot

1 medium, grated

Zucchini

1 medium, grated

Onion

1 medium, finely chopped

Mung beans

2 cups, soaked overnight and drained

Soy sauce

1/4 cup

Vinegar

2 tablespoons

Red pepper flakes

1/2 teaspoon

Instructions

1. Rinse the soaked mung beans under cold water and drain well.
2. In a blender or food processor, blend the mung beans until they transform into a smooth paste.
3. In a large bowl, combine the blended mung beans, chopped onion, grated zucchini, grated carrot, chopped green onions, minced garlic, salt, and black pepper. Mix well to create the pancake batter.
4. Heat up a tablespoon of vegetable oil in a non-stick skillet over medium heat.
5. Take about 1/4 cup of the batter and pour it onto the skillet, spreading it into a round pancake shape.
6. Cook for 3-4 minutes on each side, or until the pancakes turn golden brown and crispy.
7. Repeat this process with the remaining batter, adding more oil to the skillet as needed.
8. For the dipping sauce, mix together the soy sauce, vinegar, and red pepper flakes in a small bowl.
9. Serve the hot bindaetteok pancakes with the prepared dipping sauce on the side.