In the meantime, another pancake for me.
BINDAETTEOK / MUNG BEAN PANCAKE
I used the Maangchi recipe as a guide.
Green mung beans (split but skin on), soaked for a few hours. Skipped the egg, and didn’t have bean sprouts. But I had a good amount of fermenting cabbage for crunch and kimchi paste for flavor.
Dipping sauce of soy and vinegar was a nice complement; I added a splash of sesame oil and scallions after tasting it.
I’m familiar with indian mung bean pancakes (puda / chilla), which don’t usually have add-ins other than the occasional onion and green chilli. This was an interesting change.
Tasty, and crisp while hot. I couldn’t really taste the pork (I used diced pork shoulder), but the cabbage gave a nice crunch.
