Bindaetteok (Korean Mung Bean Pancakes with Vegetables)

• 250 g Mung beans
• 300 ml Water
• 1 medium Yellow onion
• 1 medium Carrot
• 150 g Bean sprouts
• 3 Spring onion
• 30 g Rice flour
• 1 ½ tsp Fine sea salt
• 90 ml Vegetable oil
• 60 ml Light soy sauce
• 30 ml White vinegar
• 1 tsp Sesame oil
• 2 tsp Roasted sesame seeds

1. Rinse the mung beans well, then put them in a bowl and cover with plenty of cold water. Leave to soak for 8 hours, then drain thoroughly in a colander.
2. While the beans drain, thinly slice the onion, cut the carrot into fine matchsticks, and roughly chop the bean sprouts. Thinly slice the spring onions.
3. Put the drained mung beans in a blender with the water, rice flour and fine sea salt. Blend to a thick batter with a little texture, scraping down as needed, about 30 to 60 seconds.
4. Tip the batter into a mixing bowl and stir in the onion, carrot, bean sprouts and spring onions until evenly mixed. Let the batter stand for 10 minutes so it thickens slightly.
5. Make the dipping sauce by mixing the light soy sauce, white vinegar, sesame oil and roasted sesame seeds in a small bowl. Set aside.
6. Heat a large frying pan over medium-high heat and add enough vegetable oil to coat the base generously. Spoon in batter to make 3 to 4 pancakes, spreading each to about 8 to 10 cm wide.
7. Pan-fry until the underside is deep golden and crisp at the edges, 3 to 4 minutes, then flip and cook the other side 3 to 4 minutes. Transfer to a plate and repeat with the remaining batter, adding more vegetable oil as needed.
8. Serve the bindaetteok hot, with the dipping sauce alongside. If you are cooking in batches, keep the cooked pancakes warm in a low oven while you finish frying.

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