Bindaedduk My Way
~1 cup well cooked mung beans*
~1/2 teaspoon sea salt
~1-3 heaping tablespoons fermented veggies, chopped finely**
~1/4-1/2 cup Spanish onion, small dice
~1 small carrot, shredded***
~1 clove garlic, shredded***
~1/4 cup self rising, gluten free, flour blend
~1/2 cup unsweetened soy milk + more for batter
~Spray oil, acceptable for high heat cooking
~Sweet ‘n’ Spicy dipping sauce or hot sauce + raw agave nectar
1) Place mung beans, sea salt, onion, carrot, and garlic into a medium sized mixing bowl. Mix together very well.
2) Add 1/2 cup unsweetened soy milk, and mix very well. Keep adding soy milk gradually until you have a thick batter like consistency. The batter should easily stick to the spoon, and peak when mixed with a spoon before gradually levelling out. Like slightly watery mashed potatoes.
3) Heat a non stick pan to medium/low heat. Drip a small spoon of water in the pan. Once that water sizzles and evaporates your pan is ready to cook the pancakes.
4) Spray the pan with oil. Spoon out 1 heaping tablespoons sized dollops of batter into your pan. I could fit 4 dollops at a time. Cook each side for 2-3 minutes or until crispy and brown.
5) Once they are cooked place them on a plate, lined with a paper towel (optional) to catch the extra spray oil. Repeat step 4-5 until all the batter is used up! These mung bean pancakes will be tender on the inside, so I don’t recommend stacking them on top of each other. Serve fresh ‘n’ hot with a nice crunchy salad or some spicy ‘n’ sour soup. Mix 2 spoons of your favourite asian hot sauce with 2 spoons raw agave nectar for a sweet ‘n’ spicy dipping sauce. Enjoy!
*Note: The mung beans will resemble mushy peas, refried beans, dry hummus, basically a mash of beans! I take 1 cup dried, split, mung beans, 1/2 teaspoon sea salt, add 6 cups of water, bring to a boil, reduce to a simmer, place a top on the pot and allow to cook for 20 minutes on low heat. Once those 20 minutes are up I remove the top of the pot and allow the remaining water to boil off until I’m left with mushy mung beans.
**Note: I used 1 tablespoon pickled green mango in a spicy chilli sauce. Pickled mango is ranky and has a very distinct flavour. If you want to be traditional go for Kimchi! I would also recommend going for 3 heaping tablespoons of the kimchi. The flavour is not as aggressive as the pickled green mango. And the cabbage, chilli paste, and sometimes other fruits or veggies found in kimchi will lend a natural sweetness to the dish.
***Note: I use this tool, normally used for zesting citrus or grating hard cheese. This way the veggies add flavour instead of texture to the dish.
It always amazes me how people are so into garbanzo/chickpeas but not Mung Beans. Mung beans are easier to cook after they are dried, no pressure cooker required. Their flour is great for thickening sauces, making fritters/pancakes, and other savoury or sweet goodies. They have the same earthy quality that Chickpeas have, but with some more natural sweetness, giving it a lighter taste. And they are cheap. If you haven’t played around with mung beans yet get on it! A very versatile food to add to your pantry staples.