Joanne Lee Molinaro (The Korean Vegan) makes Bindaetteok
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Bindaetteok
Serves 8 to 10
- 2 cups dried peeled split mung beans
- 1 cup mung bean sprouts
- 1 cup Baechu Kimchi plus 2 tablespoons kimchi liquid
- 8 to 10 scallions, cut into 2- to 3- inch lengths
- 3 to 4 cloves garlic, thinly sliced
- 5 to 6 fresh shiitake mushrooms, stems discarded, caps thinly sliced
- 2 teaspoons soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons egg replacer , plant milk, or aquafaba
- 2 tablespoons extra- virgin olive oil
- Spicy Soy Sauce Dressing, for serving
- Soak the dried mung bean in cold water until softened, about 4 hours. Drain and set aside.
- Meanwhile, in a large pot of boiling water, blanch the mung bean sprouts for 1 to 2 minutes, then run them under cold water to stop the cooking process. Transfer the mung beans to a large bowl, add the kimchi , scallions, garlic, mushrooms, soy sauce, and sesame oil and marinate for at least 30 minutes .
- In a blender, combine the soaked mung beans, the salt, black pepper, egg replacer, kimchi liquid, and up to 1 cup water. Blend until a slightly orange batter forms . If your blender is not large enough to accommodate all the mung beans at once, work in batches.
- Pour the batter into a large bowl and mix half of the marinated vegetables into the batter.
- In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Spread a piece of the marinated kimchi, 4 to 5 pieces of scallion, and a couple slivers of garlic and mushrooms in the pan. Then spoon 3 to 4 tablespoons of the batter over the vegetables in the pan. Cook until the bottom is golden brown, about 2 minutes. Flip the pancake and cook until both sides are evenly cooked, an additional 2 minutes. Continue to make more pancakes, adding extra oil as necessary.
- Serve with the spicy soy dressing.
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Lobby Time Kevin MacLeod
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
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