i’d never heard of bin dae duk until a few days ago when i was looking for a recipe for some mung beans i had sitting around. i wasn’t sure if the kids would eat it or not but we love to try new foods so, i decided to give it a go. one kid loved them, the other did not. here is the recipe i started with and here is another one i will be trying soon. mine were far from authentic, i didn’t have any kimchi so i used blanched cabbage. they worked great in today’s lunch with some brown rice and pickled carrots. this is definitely something i will be making again.
mung bean pancakes
2 cups split mung beans, soaked overnight
1 cup shredded cabbage, blanched
1/2 cup-1 cup shredded carrot
1 1/2 tsp salt, or to taste
1 tsp or so of brine from some pickled green beans (these are SO good and when the beans were gone we sliced carrots and put them in the brine)
drain mung beans and blend in food processor until a thick paste (you may have to add a little bit of water). place into a bowl add other ingredients and mix. using a tbs drop in pan, flatten slightly and fry with a bit of oil until golden on both sides. about 2-3 mins per side.