We know our community is always looking for diverse, healthy, and delicious food that is easy prepare. This delicious recipe, adapted from [epicurious], is just that!
There are many kinds of Korean pancakes, but bindaedok, made with yellow mung beans and whipped eggs, have a light, airy texture. They are very versatile, and work well as an hors d'oeuvre, side dish, or vegetarian main course.
Makes 4 main-course or 8 side-dish servings
Active Time: 45 min
Total Time: 2 3/4 hr (includes soaking mung beans)
For dipping sauce:
3 tablespoons soy sauce
2 teaspoons rice vinegar (not seasoned)
1 tablespoon sesame seeds, toasted
1/4 teaspoon dried hot red pepper flakes
1 teaspoon toasted sesame oil
1 cup dried peeled (yellow) mung beans
1 medium carrot
1 bunch scallions (white and pale green parts only)
1 (5-inch) fresh red chile, thinly sliced crosswise (2 tablespoons), including seeds
1 tablespoon minced garlic (about 3 cloves)
1 cup water
2 large eggs
1 teaspoon salt
A pinch of Baking Soda or Baking powder (optional, for fluffiness)
4 tablespoons vegetable oil
- A Japanese Benriner** or other adjustable-blade slicer or use this
- Julienne peeler I got for under $5 in china town.
Make dipping sauce:
- Stir together all dipping-sauce ingredients in a small bowl.
- 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 and zucchini into thin matchsticks, preferably using slicer. Toss with ½ tsp salt and keep aside for about 30 minutes. Squeeze out all the water.
- Meanwhile, halve scallions lengthwise and cut into 2-inch pieces.
- Combine carrots, zucchini, scallions, chilli, and garlic in a large bowl.
- Drain mung beans and purée with (little) water in a blender until smooth, about 1 minute.
- Add eggs, salt and baking soda if using 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.