Bindaetteok

Bindaetteok is a delightful Korean mung bean pancake, crispy on the outside and soft on the inside, perfect as a snack or appetizer. This vegan version is packed with protein-rich mung beans and a variety of vegetables for a healthy, satisfying treat.

Ingredients

• Mung beans - 150 grams
• Water - 300 ml
• Sweet potato - 100 grams, grated
• Carrot - 50 grams, grated
• Zucchini - 50 grams, grated
• Green onion - 2 stalks, finely chopped
• Garlic - 2 cloves, minced
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable oil - 2 tablespoons for frying
• Soy sauce - for dipping

Steps

1. Soak the mung beans in water for at least 4 hours or overnight.
2. Drain and rinse the soaked mung beans, then blend them with 300 ml of water until smooth.
3. In a large bowl, combine the mung bean puree with grated sweet potato, carrot, zucchini, green onion, minced garlic, salt, and black pepper.
4. Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium heat.
5. Pour a ladleful of the batter into the pan, spreading it into a round pancake shape.
6. Cook for about 3-4 minutes on each side until golden brown and crispy.
7. Repeat with the remaining batter, adding more oil as needed.
8. Serve hot with soy sauce for dipping.

Nutrition

• Calories: 220
• Protein: 10 g
• Carbs: 38 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.3 L

Health Benefits

• Rich in protein and fiber from mung beans, aiding digestion.
• Contains a variety of vitamins and minerals from vegetables.

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