Asian Herbs and Their Many Uses: Bindae Duk (Mung Bean Pancakes with Herbs)


| June/July 1994


Makes 20 2 1/2-inch pancakes

These savory bean pancakes are a tasty snack food, excellent served with drinks. In Korea, these delicious patties are sold by street vendors. Serve them with a soy and vinegar dipping sauce combined with bottled miso, hoisin, oyster, or Thai peanut sauce, available at Oriental markets and some supermarkets.

Pancakes

• 1 cup dried mung beans
• Water
• 1 egg
• 1 teaspoon each garlic chives and Thai basil or spearmint, or 1 small whole leaf of sukkat (edible chrysanthemum) for each pancake
• Chile pepper flakes, optional
• 1 teaspoon dark sesame oil
• Salt to taste
• Canola oil

1. Grind the dried mung beans twice in a coffee or spice blender or a food processor. Place the yellow powder in a medium bowl. Add enough water to make a thick batter, cover, and allow it to sit for 24 hours or overnight.

2. To prepare the pancakes, stir the bean batter well, then add the egg, herbs, optional chile flakes, sesame seed oil, and salt to taste. Combine all ingredients well, adding water to thin the batter, if necessary. Heat a small amount of canola oil on a cast-iron griddle. Pour about 1 tablespoon batter for each pancake onto the hot griddle and cook over low to medium heat until browned on both sides.





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