Bean dae dduk (mung bean pancakes) are typically made with a variety of ingredients including kimchee, seasoned fernbrake, seasoned mung bean sprouts, green onions, ground pork, garlic, and ginger. Bean dae dduk makes a great appetizer and finger food and goes great with dipping sauces like yang nyum gan yang.
- 16 oz dried, peeled mung beans
- ½ cup uncooked rice
- 16 oz fermented kimchee
- 32 oz seasoned mung bean sprouts
- 16 oz seasoned fernbrake
- 1 red bell pepper
- 5 green onions
- 1 lbs lean ground pork
- 2 bulbs garlic
- 1 tbsp grated ginger
- 1 cup olive oil
Mung Bean & Rice Preparation
- Pour the dried mung beans into a bowl and rinse with cold water several times until the water becomes clear. Soak the dried mung beans overnight, changing the water whenever it looks murky. For this recipe, the dried mung beans were soaked in cold water overnight for 20 hours and the water was changed twice.
- Soak ½ cup of uncooked rice for 1 hour.
- Place approximately 20 oz of fermented kimchee in a large bowl and rinse the kimchee under cold water until most of the spiciness and red color are removed from the kimchee. Squeeze as much water from the kimchee as possible by hand and slice the kimchee into small pieces. Add 1 tsp ground sesame seeds, 2 tsp sesame seed oil, mix thoroughly by hand, and set aside. See the Napa cabbage kimchee recipe to learn how to make this delicious side dish.
- Cut 16 oz seasoned fernbrake into 1-inch pieces and set aside. See the seasoned fernbrake recipe to learn how to make this delicious side dish.
- Cut 32 oz seasoned mung bean sprouts into 1-inch pieces and set aside. See the seasoned mung bean sprouts recipe to learn how to make this delicious side dish.
- Remove seeds from red bell pepper and cut into 2-inch strips.
- Cut 3 green onions diagonally into 2-inch strips.
- Pat ground pork with paper towels to remove any excess blood and place ground pork in a large bowl. Add 1 tbsp grated ginger, 3 cloves minced garlic, 2 chopped green onions, ½ tsp ground black pepper, ½ tsp ground sesame seeds, ½ tsp salt, mix thoroughly by hand, and set aside.
Mung Bean Batter Preparation
- Mix the soaked rice with the soaked mung beans. The rice is added to make the pancakes turn more fluffly. Add 3 ladles of the rice and mung beans into a blender with 1-2 ladles of water. Add just enough water so that the blended mung beans and rice is not too thick or too thin but becomes the consistency of a milkshake. Pour the blended mung beans and rice into a large bowl.
- Add the ground pork, kimchee, seasoned fernbrake, seasoned mung bean sprouts, and green onions to the batter and mix thoroughly. Add just the right amount of ingredients to the batter so there is a good balance between the meat, vegetables, and batter. It is ok if to have leftover ingredients.
- Lightly grease a frying pan with olive oil and heat on high until hot. Add 1 ladle of the mung bean mixture into the center of the frying pan and shape the pancake with a spatula so it is perfectly round. Place 1-2 red bell peppers and green onions onto the cooking pancake. Lower to medium heat and cook for 5 minutes. Flip when one side becomes golden brown and cook for another 5 minutes. Remember to add more olive oil as needed to prevent the pancakes from sticking to the pan and burning. Pancakes are typically made with 4-5″ diameters but any size is good, depending on your preference. Place mung bean pancakes on a serving platter.