Mung beans are a legume eaten widely in Asia and the main ingredient in one of my favorite Korean dishes, Bindae-tteok. A recipe for it was found in a cookbook written in 1670 by Jang Gye-hyang, a noblewoman in the Joseon dynasty. It is highly nutritious, versatile and easy to make.
Mung beans are balancing to vata, pitta and kapha doshas. Here is a simple vegan recipe my mother made often for our family and now I make for my family. We enjoy eating it for breakfast, lunch or dinner.
Chun’s Bindae-tteok (Mung Bean Pancakes)
Description
Balancing to vata, pitta and kapha doshas.
Ingredients
Sauce
Instructions
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Rinse the split mung beans. Place in a medium sized bowl and let soak for 6-8 hours or overnight in the refrigerator. They will absorb the water and double in size. If using whole mung beans, soak overnight and maybe a bit longer, until soft.
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Place the mung beans and 1 cup of the water in a high speed blender and blend on high for a couple of minutes. You may have to add more water to get a pancake batter consistency.
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Add the garlic and ginger and blend on high until creamy and semi-thick. Add the chopped chives and stir with a spoon.
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Heat a large non-stick skillet on medium high heat. Add oil, then add a large tablespoonful of batter. Pancakes can be from 2 to 6 inches in diameter.
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Cook until the edges are firm. Flip and cook the other side for about 20 seconds to a minute; larger pancakes need longer to cook through.
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Mix the sauce ingredients. Serve the bindae-tteok warm and dip in the sauce.
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Leftovers can be refrigerated, then reheated in a lightly oiled skillet for a couple of minutes. Enjoy!
