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Bindaedok - Korean pancakes - Core




Source of Recipe


WW Community


List of Ingredients




For pancakes
1 cup dried peeled (yellow) mung beans
2 medium carrots
1 bunch scallions (white and pale green parts only)
1 (5-inch) fresh red chile, thinly sliced crosswise (2 tablespoons), including seeds
1 tablespoon minced garlic (about 3 cloves)
1 cup water
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon salt

For dipping sauce
3 tablespoons soy sauce
2 teaspoons rice vinegar (not seasoned)
1 tablespoon sesame seeds, toasted
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon Asian sesame oil (sub Core oil)

Recipe



Make pancakes:
Rinse mung beans until water runs clear. Cover beans with cold water by 2 inches in and soak, chilled, at least 2 hours.

Cut carrots into thin matchsticks. Halve scallions lengthwise and cut into 2-inch pieces. Combine carrots, scallions, chile, and garlic in a large bowl.

Drain mung beans and purée with water in a food processor until smooth, about 1 min. Add eggs, flour, and salt and blend until smooth, about 30 seconds. Pour over vegetables in bowl and stir. (Batter will be thick.)

Heat 1 tbs oil in a large nonstick skillet over moderate heat until hot but not smoking, then swirl to coat. Stir batter, then ladle 1 cup batter into skillet, pressing down lightly with a large spatula to flatten and evenly distribute vegetables, to make an 8-inch pancake (less than 1/2 inch thick). Cook until edges begin to bubble and turn golden, 1-2 min on each side. If desired cut into wedges. Serve warm or at room temperature with dipping sauce.