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Bindaeddeok (Mung Bean Pancake)

Featured in the Honolulu Star-Advertiser on July 7, 2010.
Recipe compliments of Palama Supermarket.



Bindaeddeok (Mung Bean Pancake)

  • 14 ounces dried mung beans
  • 1 medium onion, thinly sliced
  • 1/2 carrot, julienned
  • 3 green onion, cut diagonally
  • 1/8 pound beef, sliced into thin strips
  • 1/4 cup bean sprouts, blanched and roughly chopped
  • 1/2 cup kimchi (kim chee) or blanched napa cabbage, cut into strips
  • 1/2 cup red bell pepper, julienned (optional)
  • 2 teaspoons salt
  • Vegetable oil for pan-frying
  • Soy sauce (optional)
  • Chopped green onions


Rinse mung beans and soak in cold water for 3 hours. Strain the mung beans and remove the outer shell by rubbing them with your hands; rinse with cold water. Place beans in a food processor with a little water and grind to a fine paste. In a separate bowl, mix onion, carrot, green onions, beef, bean sprouts, kimchi, and red bell pepper. Stir in mung bean paste and salt. Heat a non-stick skillet and add vegetable oil. Use a ladle to pour enough of the mixture onto skillet to make 3 to 4-inch circle for each pancake.  Cook until browned; turn and brown on other side. Serve with soy sauce and chopped green onions (optional). Makes 6 servings.

Tip: For convenience, instead of soaking and grinding the mung beans, you may use instant mung bean pancake powder that can be purchased at a Korean supermarket.

Approximate Nutrient Analysis per serving (not including optional ingredients):
350 calories, 18 g fat, 1.5 g saturated fat, 5 mg cholesterol, 900 mg sodium, 35 g carbohydrate, 13 g fiber, 5 g sugar, 14 g protein


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