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How To make Mung Bean Pancakes Bindae Duk

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1 1/4 c Hulled Split Mung Beans *
1 1/2 c Finely Diced Ham Or Salt
- Pork 1 1/2 c Chopped Kim Chee
3 tb Chopped Green Onions
2 ts Crushed Garlic
1 t Salt
1/2 ts Black Pepper
2 lg Eggs
Vegetable And Sesame Oils
* Mung beans which have been peeled and split in half. Substitute soy beans, canned chickpeas (garbanzos), or yellow lentils. ~

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Soak the mung beans overnight in cold water, then drain well. Place in a food processor, blender or mortar and grind to a fairly smooth paste, adding about 1 cup cold water. Stir in the remaining ingredients except the oils, beating until well mixed. If you don't have any kim chee you can use finely chopped Chinese cabbage. In this case, add a little chili powder to the pancake batter. Heat a heavy skillet and oil lightly with a mixture of vegetable and sesame oils. Drop spoonfuls of the batter onto the skillet and cook until golden underneath, with small bubbles appearing on the surface. Flip over and cook the other side. As they cook, stack the pancakes under a cloth until the remainder are done. Serve hot or cold with chili and soy sauce dips. Typed by Syd Bigger.

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This is a channel where I film things I find interesting. This is definitely not a cooking channel though my videos capture mainly on food making processing, so please do not ask me for the food recipe. While I am allowed to film, I am not given the recipe for the food.

So Tasty Korean Pancake, Nokdujeon | Mung Bean Pancake

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#mungbeanpancake#bindaetteok#nokdujeon#녹두빈대떡
So Tasty Korean Pancake, Nokdujeon | Bindaetteok | Nokdu Bindaetteok | Korean street food | 녹두전 | 빈대떡

Ingredients:
2 cups of peeled mung beans
150 g pork
150 g blanched bean sprouts
150 g of chopped cabbage kimchi
5 green onions
1/4 red bell pepper
1/4 onion
1 egg
1 tsp or 1/2T salt

Bindae duk AKA Korean Pancake...

kinda difficult to video tape and flip the pancake at the same time, but i managed...

Related photos:

How to Make Mung Bean Pork Belly Pancakes with Beverly Kim

Beverly Kim, the co-chef and co-owner of the increasingly popular Chicago restaurant Parachute, grew up eating the staple pancake dish known to Koreans as bindaedduk. So she pretty much had to put it on the menu when she opened her own place. Here, she creates her version of what she calls a casual snack, combining the mung beans, Korean rice, pork belly and kimchi into one delicious-looking pancake. Watch and learn.

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Korean pancake...

Cooking demonstration of mung bean korean pancake - bindae duk at wholefoods market, paramus, nj...

Korean Mung Bean Pancake (녹두 빈대떡, NokDu BinDaeTteok) | Aeri's Kitchen

????????‍???? Mung bean bindaetteok is my all-time favorite Korean pancake. The unique thing about this food is that the batter is 100% ground mung beans without any wheat flour. So, if somebody can’t eat wheat and wants to try Korean pancakes, this is a great option for them. Traditional mung bean pancakes have fern brake and mung bean sprouts in the batter; however for this recipe, I will skip them since I prefer mine without them. You can make it either way by following the “Option 1 – Kimchi Style” or “Option 2 – Traditional Style” methods. This is delicious and healthier than normal Korean pancakes.

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????‍♂️ Basic Korean Ingredients:
Peeled Mung Beans (깐녹두, GganNokDu):
Dried Fern Brake (고사리, GoSaRi):
Kimchi (김치, GimChi):
Hot Pepper Powder (고춧가루, GoChutGaRu):
Hot Pepper Paste (고추장, GoChuJang):
Soy Bean Paste (된장, DoenJang):
Soy Sauce (간장, GanJang):
Soup Soy Sauce (국 간장, Guk GanJang):
Sesame Oil (참기름, ChamGiReum):
Sesame Seeds (참깨, ChamGgae):
Cellophane Noodles (당면, DangMyeon):
Cooked Short Grain Rice (햇반, HaetBan):
Dried Anchovies for Broth (다시 멸치, DaSi MyeolChi):
Dried Kelp (다시마, DaSiMa):
Korean Instant Noodles (라면, RaMyeon):

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