Crispy Bindaetteok (Mung Bean Pancakes)

Ingredients

• 1 cup mung beans (dried, hulled)
• ½ cup kimchi, chopped
• 1 medium zucchini, grated
• 3 stalks scallions, chopped
• 2 tbsp soy sauce
• 1 tbsp white vinegar
• 3 tbsp neutral cooking oil for pan-frying

Instructions

1. 1

   Soak mung beans in cold water for 15 minutes, then drain and grind in a food processor with 0.5 cup water until coarse—not smooth, still gritty.

2. 2

   Stir kimchi, grated zucchini, scallions, 0.5 tsp salt, and 0.25 tsp black pepper into the mung bean batter until combined.

3. 3

   Heat 1.5 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.

4. 4

   Scoop batter into 3-inch pancakes onto the skillet and press flat with the back of a spoon—cook 3 minutes undisturbed until edges turn golden brown.

5. 5

   Flip each pancake and cook the other side 2 minutes until crispy. Transfer to a plate, then repeat with remaining oil and batter.

6. 6

   Whisk soy sauce, vinegar, and 1 tbsp water in a small bowl for dipping sauce. Serve hot with the dip on the side.

Tools you’ll need

• large skillet (12-inch)
• food processor
• spoon
• small bowl
• whisk

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