Korean Mung Bean Pancake (Bin Dae Tteok) | Asian Inspirations

Ingredients

• 2 cups split mung beans (soaked for at least 2 hours)
• ½-1 packet bean sprouts (blanched in salted water, squeezed excess water, roughly chopped)
• ¾-1 cup Obap Kimchi (excess liquid drained, roughly chopped)
• 150g pork mince
• 150g pork belly (roughly chopped)
• 3 cloves garlic (minced)
• 4 spring onions (chopped)
• 1 onion (very finely chopped)
• ¼ cup rice flour (optional)
• ½ carrot (very finely chopped, optional)
• ½ Korean zucchini (very finely chopped, optional)
• 1 egg (lightly beaten, optional)
• 1 long red peppers (sliced)
• 2 tsp Yeo's Pure Sesame Oil
• Salt
• Pepper
• Oil (for pan frying)
• 1 cup water
• 2 tbsp Yeo's Light Soy Sauce
• 1½ tbsp vinegar
• ¼-½ tsp Korean chilli powder (gochugaru)
• 1 tbsp chopped green onions (optional)