I wanted use Mung beans since I never used them so first I soaked them...
....making savory pancakes came up to my mind.
I did not want to use flour so I soaked also brown rice,
then, an idea of making Korean Bindaetteok Pancakes got sprouted.
It came out very light and tasty. Eric loved it so much and he had second!
Here is my recipe of
Fermented Mung Bean & Brown Rice Bindaetteok Pancakes
Makes three 6"(or six 3")
1/2 cup mung beans, rinsed and soaked for 6 hours or over night
1/4 cup short grain rice, rinsed and soaked for 6 hours or over night
1 cup water
1/2 tsp sea salt
1 bunch scallion
1tsp toasted sesame oil
1 clove garlic, finely minced (option)
dashes of cayenne pepper (optional)
1 tsp shoyu
roasted grounded sesame seeds
Soak mung bean and brown rice for 6 hours or over night
Place drained mung beans, drained brown rice and water in a high speed blender and blend until smooth
Flip and cook the other side
- Soak mung bean and brown rice for 6 hours or over night.
- Place drained mung beans, drained brown rice and water in a high speed blender and blend until smooth.
- Cut scallions and add them to the heat up frying pan (I like to use our crepe pan) with some oil.
- Pour 1/3 of the batter into the pan, spreading it thinly with the bottom of a ladle. Cook for 3~5 minutes or until golden brown (add option of garlic and/or cayenne pepper). Flip and cook the other side for another 3~5 minutes.
- Mix the ingredients for the dipping sauce and set aside.
- Garnish with blanched red radishes and serve warm with the dipping sauce.
Hope you like making this pancakes as much I did!!