Subj : Bindaetteok (Mung Bean Pancakes) To : All From : Ben Collver Date : Mon Sep 23 2024 11:18:12 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Vegan Bindaetteok (Mung Bean Pancakes) Categories: Side dish, Korean Yield: 4 Pancakes 2 c Dried split yellow mung -beans 1/2 c Corn 1/4 c Sweet white rice flour 2 tb Soup soy sauce 2 tb Vegan kimchi liquid 1 pn Sea salt 1 ts Black pepper 1 tb Oil; for frying 1/2 c Vegan kimchi Preparation time: 4 hours 10 minutes Cooking time: 4 minutes Soak beans in cold water for at least 4 hours or overnight. Drain the beans and pour them into a blender, together with corn, sweet white rice flour, soy sauce, kimchi liquid, salt, and pepper. Add 1 cup of water and blend until smooth. If blades refuse to turn, add 1 tb of water at a time until they turn. Your batter will be thick and have the consistency of cornbread batter. In a small non-stick pan (8"), add oil over medium heat. Before adding your batter, drop a few pieces of kimchi (and any other ingredients you want to add to this pancake) onto the pan and then pour about 3/4 cup of your batter on top of the kimchi. Cook for about 3 minutes until bubbles begin to form, checking to see that the bottom is cooked. Gently flip your pancake using a spatula or flicking the pan. Cook for another minute, adding a little oil around the edges, until both sides are evenly cooked. Recipe by Joanne Molinaro Recipe FROM: MMMMM .