Mung Bean Pancakes
"Bindaetteok" Korean Mung Bean Pancakes
Perfect for breakfast, lunch, or dinner... you will fall seriously in love with these delicious pancakes the moment you taste them. At least that's what happened with me. Jummee made these for me one of my first weeks in LA and I was instantly hooked. Since then, we've made them at any and every opportune moment we can, including for our community on our weekly Wisdom Wednesday gathering.
And so we've created a community of mung bean pancake addicts! So many of you have been asking for the recipe so we've decided to give you the inside scoop on how to feed your mung bean pancake cravings.
Have no fear! If there's one food you should be addicted to - it's mung beans. Get ready for a guilt-free, healthy, beneficial pleasure. From the savory crunchiness and decadent moist inside, to the fact that this delicious creation is vegan AND gluten free, not to mention jam packed with protein, fiber, and tons of beneficial nutrients like magnesium, folate, potassium, copper, zinc, & various B vitamins, mung bean pancakes are like the prince charming of appetizers. They're also super simple to make, and you can put pretty much ANY vegetable in them, making them a great way to use your extra vegetables at the end of the week. This high protein, low carb, nutrient dense, traditional Korean dish is a perfect addition to your regular menu. The health benefits of mung beans are incredible too!
Mung beans not only taste delicious in a savory pancake batter, but they also...
can help lower cholesterol and protect against heart disease 1
help lower high blood pressure 2
contain antioxidants that fight cancer development 3
help prevent and even treat type 2 diabetes 4
provide a high source of plant-based protein 5
boost immunity and protect against infections and viruses 6
fight obesity and help with weight loss 7
can decrease PMS symptoms 8
are easily digestible compared to other beans 9
These little but mighty green beans should be at least top 5 on your vitality boosting super foods list. And if they're not already, I can guarantee they will be once you try this recipe!
So, here it is! Read on and enjoy!
"Bindaetteok" Korean Mung Bean Pancakes
INGREDIENTS
2 cups of Mung Beans
Half sliced onion (julienned)
5 scallions (green onions) thinly sliced
One carrot (medium size) shredded
You can put pretty much any vegetable in these, we've made them with shredded sweet potato, celery, cabbage, you name it - julienned or shredded is the best cut for cooking though
1 bunch of any herbs (oregano, chives, basil, dill, basil)
10 oz of soy sauce or Bragg's liquid aminos
1 teaspoon of sesame oil
lemon
sesame seeds
salt & pepper
high heat resistant oil: sunflower or peanut oil
DIRECTIONS
Soak the mung beans in water for at least 4 hours to 7 days. The longer they soak, the better. If you have alkaline water to soak them in, that's even better.
Drain mung beans and put in a blender. Add 1/2 - 1 cup of water to the mix depending on how thick you want the pancakes. Set aside.
In a bowl, add all the vegetables together with the blended mung beans and mix together. Add salt and pepper.
Using a high heat resistant oil like sunflower oil or organic peanut oil, put a pan on high heat.
Once the oil is hot, add a half cup or spoonful of the mung bean batter - depending on how large or small you want your pancakes. You'll let the pancakes cook for about 5-7 minutes until the underside is a crispy brown, then you'll flip them. Flip only once.
Let cool on a plate. In a separate plate mix soy sauce, sesame oil, a splash of rice vinegar, and a hint of lemon with sesame seeds as a dipping sauce.
Bon appetit! Enjoy and share with friends (I know they're addicting...but trust me they taste better if shared!).
