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: <https://thekoreanvegan.com/
vegan-bindaetteok-korean-mung-bean-pancakes/>

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