Gluten-Free Bindaetteok

Gluten-Free Bindaetteok is a savory Korean mung bean pancake, baked to perfection for a crispy exterior and soft interior. This dish is packed with protein and fiber, making it a delicious and nutritious meal option.

Ingredients

• Mung beans - 100 grams
• Water - 300 ml
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Green onions - 2 stalks, finely chopped
• Carrot - 1/2 medium, grated
• Zucchini - 1/2 medium, grated
• Garlic - 1 clove, minced
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon for greasing the baking dish

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 mixing bowl, combine the mung bean puree with salt, black pepper, chopped green onions, grated carrot, grated zucchini, and minced garlic.
4. Preheat the oven to 200°C (400°F) and lightly grease a baking dish with vegetable oil.
5. Pour the mung bean mixture into the prepared baking dish and spread it evenly.
6. Drizzle sesame oil over the top for added flavor.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick comes out clean.
8. Allow to cool slightly before slicing and serve warm.

Nutrition

• Calories: 220
• Protein: 12 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 2 g
• Sodium: 350 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, supporting muscle health and digestion.
• Low in cholesterol, making it heart-healthy.

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