• 부추 빈대떡 •



Made with mung beans and brown rice flour, these savory and gluten-free Korean Mung Bean Pancakes are chewy in the middle and crisp on the edges.

These pancakes, known as nokdu bindaetteok, are a simple and addictive Korean side dish or snack. They use mung beans, which, when soaked, become very easy to process into a paste with a blender or food processor. Often, these pancakes are made without additional flours, relying solely on the solidifying ability of the ground beans. I, however, like to make them with the addition of brown rice flour for added heft and chew. The result is somewhere between a traditional bindaetteok and a jeon, another Korean pancake that is made with flours and not ground mung beans.

I was at the Korean market yesterday and picked up some beautiful bunches of buchu (chives) and fresh baby king oyster mushrooms. I am still undecided on what to make with the mushrooms, but I knew exactly what I wanted to make with the chives the minute I saw them. If you can’t find chives, use whatever you can find; chopped scallions, leeks, cabbage, and even shredded greens are excellent. The dipping sauce is simple, delicious, and classic: spicy, a little sweet, and lots of sesame!



