Bindaeduk Cho Kanjang (Korean Mung Bean Pancakes with Dipping Sauce)

By garciamoss

These savory Korean pancakes are made from a batter of ground mung beans flecked with pork, scallions, and pungent kimchi.

Ingredients

• 2 cups dried, peeled mung beans, soaked overnight and drained
• 4 oz. boneless pork loin, trimmed and finely chopped
• 4 oz. kimchi, rinsed, drained, and finely chopped (about 1/2 cup), plus 1/2 cup kimchi pickling liquid
• 1 1/2 cups mung bean sprouts, roughly chopped
• 1 tbsp. kosher salt
• 6 scallions, halved lengthwise and cut crosswise into 1" pieces
• 5 cloves garlic, finely chopped
• 1/2 cup canola oil
• 1/4 cup soy sauce
• 1 tbsp. white vinegar

Preparation

Step 1

1. Purée mung beans and 1¾ cups water in a food processor until smooth; transfer to a bowl. Add pork, kimchi and pickling liquid, sprouts, salt, scallions, and garlic; stir until combined.

2. Heat 2 tbsp. oil in a 12" nonstick skillet over medium heat. Working in batches and adding more oil as needed, place ¼-cup amounts of mixture in pan. Cook, flipping once, until golden, 8–10 minutes. Transfer to paper towels to drain briefly, then place on a serving platter. Stir soy sauce and vinegar in a bowl; serve on the side for dipping.