Korean Moong Bean Pancakes Pindaetuk Food

NOKDUJEON OR NOKDU BINDAETTEOK (MUNG BEAN PANCAKES)

Steps:

• Rinse and soak the mung beans in water for 3 - 4 hours. Drain.
• Meanwhile, cook the mung bean sprouts in boiling water for about 2 minutes (you can skip this blanching if preferred). Rinse in cold water to stop cooking. Drain and gently squeeze out excess water. Thinly slice the kimchi and scallions. In a large bowl, combine the kimchi, bean sprouts, scallions, meat, soy sauce, sesame oil and garlic. Mix well.
• In a blender, grind 2 cups of the soaked beans in 3/4 cup of cold water with 1/2 teaspoon of salt until it has a coarse, sandlike consistency.
• Add to the vegetable and meat mixture. Repeat with the remaining beans. Gently mix the mung bean batter until the ingredients are evenly distributed.
• Heat 2 tablespoons or more of oil in a non-stick pan over medium to medium high heat. (See note.) Ladle the mixture into the pan and spread it evenly into a thin round shape. Cook until the bottom is golden brown (2 - 3 minutes), and turn it over, adding more oil. Press it down with a spatula, and cook for another 2- 3 minutes. Repeat the process with the rest of the mixture.
• Serve hot off the pan with a dipping sauce.

KOREAN MOONG BEAN PANCAKES (PINDAETUK)

Steps:

• Soak moong dal and rice seperately for 2-3 hours.
• Process drained moong dal and rice with 4 tablespoons water in a food processor, slowly adding up to 1/2 cup more water, until you get a smooth paste.
• Put the paste into a bowl, stir in chopped bell pepper, garlic, onion, sliced spring onion, sesame oil and soy sauce.
• In a dry pan, roast the sesame seeds until fragrant, then grind coarsely with 1/2 teaspoon salt in a mortar.
• Add ground sesame seeds to the paste, mix well.
• Add boiled and thoroughly drained sprouts, mix well.
• Season with salt and pepper to taste.
• In a non stick skillet, heat oil, spread 3/4 cup batter evenly into hot skillet, cover and fry for about 2 1/2 to 3 minutes.
• remove pancake from pan onto warmed plate and continue frying the other pancakes.
• Serve with dip, chutney or veggies.

BINDAETTEOK (KOREAN MUNG BEAN PANCAKES)

Steps:

• Combine rinsed mung beans and rice in a large bowl. Add cold water and soak for at least 6 hours up to 24 in the fridge. Drain and rinse them. Set aside.
• Season minced pork with garlic, salt and pepper and mix well.
• Put the beans and rice in the blender and process with 1/4 cup water. Add 1/2 cup kimchi juice for the blade to turn and stir a bit in the process so that they can blend easily. Do not over puree, it should be coarsely smooth. Pour the mixture in a large mixing bowl.
• Mix in pork, kimchi, mung bean sprouts, and fern with pureed beans and rice in the bowl.
• Add soy sauce, salt and pepper and mix well.
• Heat generous amount of oil in the skillet over medium heat and and spread 2-3 Tablespoonful of batter. Cook for 3-5 minutes on each side until it get brown crisp. Add more oil if the pan seems dry.

MUNG BEAN PANCAKES (BINDAETTEOK)

Steps:

• Combine the skinned mung beans and sweet rice in a large bowl, rinse and drain in cold water a couple of times. Cover with water, and soak overnight (8 hours). Drain. You should have about 2¾ cups of beans and rice.
• Combine the soy sauce and vinegar in a small bowl to make the dipping sauce. Set aside. Combine the bean and rice mixture and ¾ cup water in the workbowl of a food processor and grind until it's creamy (1 to 2 minutes). Transfer to a large bowl. Add kimchi, green onion, garlic, gosari, mung bean sprouts, pork, egg, kosher salt, ground black pepper, and toasted sesame oil. Mix well.
• Heat a skillet over medium high heat. Add 1 to 2 tablespoons vegetable oil and swirl it around to coat the bottom of the pan. Add about 1 cup of batter. Spread with the back of a spoon to make a nice 6-inch round pancake. Cook until the bottom turns light golden brown and crunchy, 2 to 3 minutes.
• Turn it over and cook until the second side turns light golden brown, another 2 minutes. Turn it over once more and cook another 2 minutes on the first side. Add more vegetable oil to the pan if needed. Transfer the pancake to a large plate. Garnish with silgochu (if used). Repeat with the remaining batter.
• Serve immediately with the dipping sauce on the side.

KOREAN PANCAKES

Steps:

• Make dipping sauce:
• Stir together all dipping-sauce ingredients in a small bowl.
• Make pancakes:
• Rinse mung beans in a sieve under cold running water until water runs clear. Cover beans with cold water by 2 inches in a bowl and soak, chilled, at least 2 hours.
• Cut carrots into thin matchsticks, preferably using slicer.Halve scallions lengthwise and cut into 2-inch pieces. Combine carrots, scallions, chile, and garlic in a large bowl.
• Drain mung beans and purée with water in a food processor until smooth, about 1 minute. Add eggs, flour, and salt and blend until smooth, about 30 seconds. Pour mixture over vegetables in bowl and stir with a flexible spatula. (Batter will be thick.)
• Heat 1 tablespoon oil in a large heavy nonstick skillet (at least 8 inches across bottom) over moderate heat until hot but not smoking, then swirl to coat. Stir batter, then ladle 1 cup batter into skillet, pressing down lightly with a large spatula to flatten and evenly distribute vegetables, to make an 8-inch pancake (less than 1/2 inch thick). Cook until edges begin to bubble and turn golden, 1 to 2 minutes, then turn over with spatula and cook until other side is golden, 1 to 2 minutes more. Transfer pancake to paper towels to drain. Make 3 more pancakes in same manner, stacking them (after draining briefly) if desired. Transfer pancakes, 1 at a time, to a cutting board and cut each into 6 wedges. Serve warm or at room temperature with dipping sauce.