Korean Mung Bean Pancake (Bin Dae Tteok)

Name: Korean Mung Bean Pancake (Bin Dae Tteok)
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)

asianinspirations.com.au

Crispy and fragrant with mung beans, kimchi, pork, carrot, zucchini and spices, Korean Mung Bean Pancake is great for a light meal. Try now! Brought to you by…

View full recipe on asianinspirations.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.

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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)