LA ASTURIANA’S RECIPE BOOK
A side of pulses you’ve never tasted before
Mung Bean Bindaetteok
(South Korean mung bean pancakes)
INGREDIENTS
- 300 grams mung beans, pre-soaked in salted water for at least 6 hours
- 60 grams ground pork
- 1 hot green chilli pepper and 1 hot red chilli pepper
- 1/3 of a leek, half green and half white
- 10 grams minced garlic
- salt
- vegetable oil
MARINADE
- soya sauce
- black pepper
- 5 grams minced garlic
SAUCE
- soya sauce
- vinegar
- scallions, chopped
1. Marinate ground pork in soya sauce together with black pepper and 5 grams of minced garlic.
2. Blend mung beans in a food processor until smooth.
3. Chop chilli peppers into small rings and dice leek.
4. Prepare sauce: stir soya sauce, vinegar and scallions together in a small bowl. Set aside.
5. In a bowl, mix marinated pork, blended mung beans, chilli peppers and leek with the remaining 10 grams of garlic and a pinch of salt.
6. Pour enough vegetable oil in a frying pan to cover the bottom. Set burner to medium heat.
7. Flatten a section of dough in the pan. Pancakes should be about 1 centimetre thick. They are done when they have cooked all the way through.
8. Serve hot together with the sauce.
