Bin dae duk (Korean Pancake)

The star of this savory and nutritious pancake is…. mung beans.   I can see your face squished up into EW at the thought of mung bean pancakes.  Bin dae duk is to die for…crispy, soft, tangy, tasty!  These are easy to make but are not the spur of the moment kind of pancakes. The beans need to be soaked at least 4 hours but preferably overnight.
Note:  These pancakes can be frozen.  Just heat 1 tablespoon oil in a skillet and reheat the frozen pancake until it is hot all the way through.  DO NOT MICROWAVE!

Bin dae duk (Korean Pancake)www.drbenkim.com

Makes 10 pancakes

8 ounce/230 g split mung bean

3 tablespoon raw glutinous (sweet)  rice
4 ounce/115 g onion, coarsely chopped
6 ounce/170 g zucchini
4 ounce/115 g red bell pepper
2 green onions (scallions)
2 ½ ounce/75 g kimchi
5 sesame leaves, or ½ cup coriander leaves
Cooking oil for pan frying

Rinse the mung beans and rice and put them in a large bowl.  Add water and soak the mung beans and rice at least 4 hours but preferably overnight.

The next day, strain the mung beans and rice in a colander.  Put the mung beans and rice in a blender or food processor and add 1 cup water.   Blend until you have a smooth thick batter.  If you need more water to blend , add one tablespoon of water at a time so that you do not dilute the batter too much.  Add the onion and blend until smooth.  Pour the batter in a bowl and set aside.

Cut the zucchini into julienne and put it into a bowl. Mix ½ teaspoon salt to the julienned zucchini and set aside for about 1 hour.

In the meantime, dice the red bell pepper, and slice the green onions diagonally.  Squeeze the liquid from the kimchi and dice it into small pieces.  Slice the sesame leaves or coriander leaves. 

Squeeze out the moisture from the zucchini and add it to the batter.  Stir in the red bell pepper, green onions, kimchi and sesame leaves or coriander leaves.   Mix the batter well.

Heat 2 -3 tablespoons oil in a skillet.  Drop ½ cup of batter into the hot oil and spread it into a 3 ½ inch pancake.  I use a 3 ½ inch pancake mold.  Cook until undersides are golden, about 2 minutes. Flip and cook until firm, 1 to 2 minutes more (adjust heat if necessary). Transfer pancakes as cooked to a heated platter and cover with foil to keep warm.  Serve with sesame soy dipping sauce.

Dipping Sauce

Makes ¼ cup

2 tablespoons soy sauce
1 tablespoon sesame oil
½ tablespoons rice vinegar
½  teaspoon red pepper powder
½ teaspoon sesame seeds

Combine everything in a small bowl and whisk until combined.