Chun’s Bindae-tteok (Mung Bean Pancakes)
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.
Description
Balancing to vata, pitta and kapha doshas.
Ingredients
- 1 cup split mung beans
- 3 cups filtered water
- 3 cloves garlic
- 2 tsp grated fresh ginger
- 1/2 cup chopped chives
- 2 tsp avocado oil (or ghee)
- 2 Tbs tamari
- 2 Tbs filtered water
- 1 Tbs toasted sesame oil
- 1 tsp maple syrup
- 1 tsp grated fresh ginger
- 1/2 tsp black pepper
Sauce
Instructions
- 1 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.
- 2
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.- 3
Add the garlic and ginger and blend on high until creamy and semi-thick. Add the chopped chives and stir with a spoon.- 4
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.- 5
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.- 6
Mix the sauce ingredients. Serve the bindae-tteok warm and dip in the sauce.- 7
Leftovers can be refrigerated, then reheated in a lightly oiled skillet for a couple of minutes. Enjoy!Thank you and if you enjoyed this recipe, I'd love for you to share it with your friends!
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