Korean Mung Bean Pancakes, Bindae Duk

Korean Mung Bean Pancakes, Bindae Duk

I never heard of Bindae Duk until I saw a recipe in a magazine. Then, you know the way it is, when one becomes aware of something, all of a sudden, the name keeps cropping up. Friends were raving about Bindae Duk. I was in a mall and saw Bindae Duk (fake plastic food) in the display case outside a Korean restaurant.

Bindae Duk is Korean comfort food and after I made them, I understood why. These little pancakes are crispy, soft, spicy and very tasty. They are cheap and nutritious and so easy to make. Mind you, they cannot be whipped up on the spur of the moment, the beans need to be soaked, preferably overnight.


Here is the recipe for Bindae Duk:

Ingredients for about 15, 3-inch pancakes:

One cup of hulled, split mung beans, soaked in cold water overnight

2 cloves of garlic, minced
Salt and pepper to taste
Half a cup of kim chi
2 tablespoons of sesame oil

2 or 3 green onions, shredded
1 king oyster mushroom cut into thin strips
1 piece of fresh bamboo shoot, cut into thin strips

Oil for frying

Method:
  1. Rinse and drain the soaked mung beans.
  2. Put the beans in a blender or food processor and grind to a smooth batter. Add a bit of water to thin the paste.
  3. Pour the mung bean batter into a bowl, add garlic, salt and pepper, kim chi and sesame oil. Mix well.
  4. Heat a blini pan, griddle or heavy frying pan and add some oil.
  5. Put some pieces of the vegetables in the indentations of the blini pan and fry for a bit. Spoon some batter over the vegetables and cook until golden brown on both sides. Or
  6. Mix all the ingredients together and make pancakes (whatever size you like) in a griddle or frying pan.

Serve hot or cold as appetizers. The pancakes were spicy and tasty and we didn't use any sauce, but make a a dipping sauce, if you wish.




Comments

Post a Comment

Popular posts from this blog

Pasta with olives and peppers, Trecce dell'orto alla contandina - Recipe

Image
Trecce dell'orto alla contandina I don't know how it happens, but I always have plenty of pasta on hand. I seem unable to follow the very sensible "use it up before buying new" rule. Now I'm trying to use up the dried pantry goods before year end. So that I can start the New Year with fresh stuff! Ha!Ha! What do I have here? Fattora pasta A package of multi-coloured pasta called Trecce dell'orto. Google translate says it is " Braids of the garden". Don't you just love the poetic names Italians give their pasta? The manufacturer describes these braids as "Durum wheat semolina pasta with vegetables, spices, aromatic grasses and squid ink". Close up of Trecce dell'orto, Braids of the garden I have never used this type of pasta so I decided to try the recipe printed on the package. It is in Italian but that is not a big problem. Not when there is translation software. Let's start with the name of the ...
Read more

The Slovak Christmas Eve Dinner Menu

The Slovak Christmas Eve dinner does not contain dairy or animal products because the day before the Feast of the Nativity is one of strict fast and spiritual preparation. Here are some foods likely to be served. Their appearance depends upon whether the family is Roman Catholic, Byzantine or Orthodox. Bandurky -- Potatoes, usually boiled, to which onions sauteed in oil have been added. Many families prepare potatoes that are mashed and mixed with peas or prunes. Bobalky -- Small balls of dough prepared with honey and poppy seeds or sauerkraut Borscht -- Beet soup sometimes prepared with cabbage Fasolji -- Prepared brown bean paste spread onto bread Garlic -- Eaten raw on the Christmas bread dipped in honey, intended to keep away the evil spirits Holuby -- Cabbage rolls stuffed with ground mushrooms and rice Hribi -- Mushrooms sauteed with onions in oil Kapusta i bandurky -- Sauerkraut mixed with grated potatoes Kasa -- Rice, sometimes served as a separate dish with zapraska or...
Read more

Vepřo-Knedlo-Zelo - Roast Pork with Cabbage and Dumplings

Image
This is the Czech national dish.  I had it many times in Slovakia as well. As the name indicates, there are three main components to this dish: (1) Vepřo - Roast Pork, (2) Knedlo - Dumpling, and (3) Zelo - Cabbage.  There are many variations to this, but you usually need the following for 4 people: 1 pork roast (traditionally a pork loin joint, but I use a leaner pork sirloin tip roast plus a smoked hock for flavor) 3-4 Tbsp. caraway seeds 2 yellow onions 3 cloves garlic 2 Tbsp. butter Salt and Pepper (have a decent amount on hand) 1 Tbsp. vegetable or canola oil 16 oz. sauerkraut 2 tsp. powdered sugar 3 Tbsp. dry yeast (not a typo, that's really how much yeast you need) 3 cups flour 1 egg 1/2-2/3 cup breadcrumbs (or two dinner rolls) Procedure: Set roast out to thaw for 8-12 hours if frozen Begin preparing roast as outlined in Part I, leave in slow cooker Prepare dough in Part II and leave to rise Prepare cabbage in Part III and leave to simmer Start heating water to boi...
Read more