Korean Mung Bean Pancakes #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad

Made with mung beans and dark colored rice flour, these flavorful and sans gluten Korean Mung Bean Pancakes are chewy in the center and fresh on the edges.

These flapjacks, known as nokdu bindaetteok, are a basic and addictive Korean side dish or tidbit. They use mung beans, which, when drenched, become extremely simple to process into a glue with a blender or nourishment processor. Frequently, these hotcakes are made without extra flours, depending exclusively on the cementing capacity of the ground beans. I, in any case, as to make them with the option of dark colored rice flour for included haul and bite. The outcome is somewhere close to a customary bindaetteok and a jeon, another Korean hotcake that is made with flours and not ground mung beans.

I was at the Korean market yesterday and got some delightful lots of buchu (chives) and new infant lord shellfish mushrooms. I am as yet uncertain on what to make with the mushrooms, however I knew precisely what I needed to make with the chives the moment I saw them. In the event that you can't discover chives, utilize whatever you can discover; slashed scallions, leeks, cabbage, and even destroyed greens are magnificent. The plunging sauce is basic, flavorful, and exemplary: hot, somewhat sweet, and loads of sesame!

Sans gluten and vegetarian, these flavorful Korean Mung Bean Pancakes are thick and chewy in the center and silky and fresh on the edges.

Also try our recipe Spanakopita Recipe (Greek Spinach Pie) #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad

INGREDIENTS

• For the Pancakes:
• ½ cup peeled and split mung beans, soaked in warm water for at least two hours
• 1 cup water
• 1 Tablespoon doenjang or brown miso
• 2 teaspoons sugar
• ½ cup brown rice flour
• 1 cup of chopped chives (scallions and leeks are good, too)
• 1 cup of shredded carrot
• a couple Tablespoons oil for pan-frying (any neutral-flavored oil, I used sunflower)
• For the Dipping Sauce:
• 3 Tablespoons soy sauce
• 1 teaspoon sesame oil
• ¾ teaspoon sugar
• ¾ teaspoon gochugaru (Korean red pepper flakes) or ½ teaspoon common red pepper flakes
• 2 teaspoons toasted sesame seeds

INSTRUCTIONS

1. Rinse your split mung beans and soak for a few hours to tenderize.
2. Drain the beans and put in a blender or food processor with the water, doenjang or miso, and sugar and blend until the beans are broken up into little bits (It doesn't have to be perfectly smooth). Then add the brown rice flour and blend again just to combine. Pour the thick, yet slightly runny, mixture into a bowl and set aside.
3. Heat a large nonstick skillet on medium-high heat for about a minute then add 2 teaspoons oil to the pan. Using your fingers, put a mound of chives into the pan for each pancake. Top the chives with another pinch of carrots. Finally, using a tablespoon, put 1 Tablespoon of the pancake batter onto the chive and carrot mounds. Swirl the pan gently to redistribute the oil and cook the pancakes until the edges look browned and crisp. Take a peek under one to see how far along they are. When sufficiently brown, flip the pancakes and cook on the other side until browned. After they are done, transfer to a paper towel-lined plate to absorb excess oil. Repeat the process until you are done with the batter, replenishing the oil in the pan as needed.
4. Make the dipping sauce by mixing all the ingredients together. Done! Serve with the pancakes while they are still hot.

Read more our recipe Grilled Boneless Chicken Thighs #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

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