Bin dae duk is one of my favorite Korean dishes. It’s a pancake without flowers nor eggs. You can make it a vegetarian dish or add some meat or seafood to it, as you like. The essence of the dish is the mung bean. If you want to make your life easy, buy peeled split mung beans. I started with the whole bean and it took me about 2 days to remove the hull… Well, if your next grocery store is a one hour plane ride away that’s what you have to do. Maybe that’s also one reason why they tasted so good.
- 2 cups of peeled split mung beans
- 6 table spoons rice
- one onion
- a handful of bean sprouts
- green onions
- one zucchini
- red bell pepper
- a hot chili pepper
- sesame leaves or cilantro
- salt and pepper
For the dipping sauce use 2 parts soy sauce with 1 part sesame oil and 1/2 a part vinegar, add some finely diced scallions and enjoy.
- Wash beans, combine with rice and let soak for 4-24 h. Rinse and drain
- Blend mung beans and rice with a total of 3/4 cups of water.
- Transfer to a big bowl that holds the batter and the vegetables.
- Fold vegetables into the mix.
- Bake in pan over medium heat from both sides until golden brown.
- Serve warm with soy sauce mix
- Step by step instructions by Dr Ben Kim
- Another authentic recipe with kimchee and pork at Beyond Kimchee