Bindaeduk Cho Kanjang Korean Mung Bean Pancakes with Dipping Sauce
Ingredients
- 2 cups dried, peeled mung beans, soaked overnight and drained
- 4 oz. boneless pork loin, trimmed and finely chopped
- 4 oz. kimchi, rinsed, drained, and finely chopped (about 1/2 cup), plus 1/2 cup kimchi pickling liquid
- 1 1⁄2 cups mung bean sprouts, roughly chopped
- 1 tbsp. kosher salt
- 6 scallions, halved lengthwise and cut crosswise into 1″ pieces
- 5 cloves garlic, finely chopped
- 1⁄2 cup canola oil
- 1⁄4 cup soy sauce
- 1 tbsp. white vinegar
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments