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ShreddThese savory Korean Mung Bean Pancakes are a popular snack that happens to be gluten-free, and now vegan! These crispy treats are packed with veggies.
What is Bindaetteok/빈대떡?
Bindaetteok, or Korean Mung Bean Pancakes, are a beloved snack that’s easy to make at home. The traditional recipe is gluten-free because it’s made with mung bean and rice flour. Often, they’re filled with meat and veggies. In my take, I like to fill my pancakes with lots of vegetables.
The result is a savory snack that’s vegan, high in protein, gluten-free and SO delicious.
Ingredients for Korean Mung Bean Pancakes
Here’s what you need to make tofu-stuffed mung bean pancakes:
Dried mung beans. You can find these at most Asian markets.
Sweet rice. This is sometimes labeled glutinous rice (but it’s gluten-free!)
Tamari. Or use soy sauce if you’re not gluten-free.
Rinse your mung beans and rice in cool water 2-3 times and drain. Cover with filtered water and let soak overnight. Drain and set aside.
Add your drained beans and rice to a blender with 3/4 cups filtered water and salt, and blend until completely smooth. Pour into your large mixing bowl.
Add your veggies into your mung bean batter and mix well.
Now, to make your pancakes, heat neutral oil in a large pan over medium heat. Be generous and make sure the pan is evenly coated. Add about 1/2 cup batter to the pan and use the back of a spoon to spread into a nice circular shape. Make sure the height of the pancake is not too thick, and let cook for 2-3 minutes on medium low heat until golden brown on the surface. Flip and repeat with remaining batter.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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