I grew up eating bin dae tteok at home and in Korean restaurants…they were always my favorite thing and still are! Naturally vegan and gluten-free, they are the perfect dose of crispy and chewy on the inside. I love a spicy pancake but can totally omit the spice for kiddos and play around with your favorite veggies!
1 cup of soaked split mung beans (yellow and red lentils work too!)
1/4 cup water
Sea salt to taste
Pepper to taste
1/4 cup kimchi
Thinly sliced red bell pepper
Thinly sliced onion
Handful of baby spinach
2 scallions, roughly chopped
6 tablespoons tamari
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
1 teaspoon of sesame seeds
Soak mung beans or lentils in 3 cups of water overnight (or for at least 6 hours). Strain and rinse beans and place in a large food processor or blender. Add kimchi and half the water (1/8 cup). Blend until a pancake like batter forms- you may need to add a little more water, depending on consistency! You want the batter to be tick and not too runny. Add kimchi and blend again.
Using a shallow skillet, heat 2 tablespoons of avocado or coconut oil. Once glistening, spoon 2-3 tablespoons of batter to the skillet to form a small pancake. Lower the heat and let sizzle. Add a few pieces of pepper, onion, and spinach. Once browned on one side (about 3-4 minutes), flip. Let sizzle another 3-4 minutes and transfer to plate.
Whisk all dressing ingredients in a small bowl. Serve as a dipping sauce!