Bindae Tok (Mung Bean Cake)

    1 day

    Savory bean cakes your family will love!

    Ann Lee

    Washington, United States
    1 person made this

    Serves: 6 

    • 1 cup dried, hulled Mung beans
    • ¼ cup uncooked rice
    • 1 pound Mung bean sprouts
    • ½ pound minced pork or beef
    • ½ onion, chopped
    • ½ piece Kimchi, chopped
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • Oil for frying

    Prep:20min  ›  Cook:40min  ›  Extra time:23hr  ›  Ready in:1day 

    1. Wash the Mung beans and rice 5 to 6 times with cold water. Place in a bowl, and fill with cold water; set aside to soak overnight. In the morning, wash 2 to 3 times. Fill bowl with enough cold water to just cover the beans and rice. Set aside until ready to cook.
    2. Grind Mung beans and rice (better to grind 2 times), and place in a large bowl. Add the remaining ingredients, and mix well.
    3. Heat a frying pan over medium heat. Drop 2 to 3 drops of oil in the pan. Using a small scoop, place small amounts of the mixture in the pan and flatten. Cook for 2 minutes. Flip over, press lightly, and cook 2 minutes more.

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