Wednesday, 3 February 2021


We watched an episode of Kim's Convenience last night where Janet wants her mother to make bindaedok, a Korean pancake. I have made a vegan version of bindaedok for some time but the one featured on the show had eggs as well as soaked mung beans and vegetables. I looked up another recipe online and tried it for lunch today with a few modifications. This version is faster to make than the vegan recipe. 

Soak: 1 cup of split, peeled dry mung beans in a generous amount of water for 2-12 hours. 
(This is also called Moong dal and is found in ethnic section of most supermarkets in our area.)

Mix in a large bowl:

2 large carrots, grated
3 cloves of garlic, minced
1 tbsp fresh ginger, minced
1 bunch green onions, sliced
1/2 c chopped fresh cilantro

Using a blender mix until smooth:

1 cup water
Drained soaked mung beans
2 eggs, 1 tsp salt, 2 tbsp rice or wheat flour

Add the blended beans and eggs to the vegetables and mix together. 

Heat an 8 inch frying pan with a tablespoon of oil. Add 1 cup of the pancake batter and spread it thinly to the edge of the pan. Cook one side until browned and then flip the pancake and cook the other side. I sprinkled the batter with sesame seeds.

Slice the pancake in 6 wedges and serve with dipping sauce. Makes 3-4 large pancakes.
Dipping sauce:

3 tbsp soy sauce
2 tsp vinegar
a few drops of sesame oil

I think this tastes good cold for a packed lunch or leftovers can be reheated. 

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