Bindaetteok (Mung Bean Pancake)

🛒 Ingredients

• Dried Mung Beans 60 g · 210 kcal
• Ground Pork 30 g · 88 kcal
• Kimchi (fermented cabbage) 40 g · 6 kcal
• Bean Sprouts 20 g · 6 kcal
• Rehydrated Fiddlehead Ferns 15 g · 5 kcal
• Scallions (Green Onions) 10 g · 3 kcal
• Garlic 5 g · 7 kcal
• Onion 15 g · 6 kcal
• Rice Flour 10 g · 36 kcal
• Vegetable Oil 10 g · 90 kcal
• Soy Sauce 16 g · 10 kcal
• Rice Vinegar 5 g · 1 kcal
• Gochugaru (Korean chili flakes) 1 g · 3 kcal
• Sesame Oil 2 g · 18 kcal
• Sesame Seeds 1 g · 6 kcal

👨‍🍳 Instructions

1. Soak dried mung beans in plenty of water overnight, or for at least 8 hours; then drain, rinse thoroughly, and remove any remaining husks.
2. In a food processor, blend the soaked mung beans with 50ml of fresh water, minced garlic, and chopped onion until a coarse batter forms; transfer to a large bowl.
3. In a separate small bowl, combine ground pork with 0.5g salt and a pinch of black pepper, mixing well.
4. Finely chop kimchi, bean sprouts, and fiddlehead ferns, then add them to the mung bean batter along with the seasoned pork, chopped scallions, rice flour, and 0.5g salt.
5. Mix all ingredients thoroughly until well combined, but do not overmix.
6. Heat 5g of vegetable oil in a non-stick pan over medium-high heat.
7. Spoon a ladleful of batter into the hot pan, spreading it slightly to form a thick, round pancake.
8. Fry for 5-7 minutes per side until golden brown and crispy, adding the remaining 5g of oil as needed for a second pancake or if the pan becomes dry.
9. While pancakes are frying, prepare the dipping sauce by whisking together soy sauce, rice vinegar, gochugaru, sesame oil, and sesame seeds in a small bowl.
10. Serve the hot Bindaetteok immediately with the prepared dipping sauce.