MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vegan Bindaetteok (Mung Bean Pancakes)
 Categories: Side dish, Korean
      Yield: 4 Pancakes

      2 c  Dried split yellow mung
           -beans
    1/2 c  Corn
    1/4 c  Sweet white rice flour
      2 tb Soup soy sauce
      2 tb Vegan kimchi liquid
      1 pn Sea salt
      1 ts Black pepper
      1 tb Oil; for frying
    1/2 c  Vegan kimchi

  Preparation time: 4 hours 10 minutes
  Cooking time: 4 minutes

  Soak beans in cold water for at least 4 hours or overnight.

  Drain the beans and pour them into a blender, together with corn,
  sweet white rice flour, soy sauce, kimchi liquid, salt, and pepper.
  Add 1 cup of water and blend until smooth. If blades refuse to turn,
  add 1 tb of water at a time until they turn. Your batter will be
  thick and have the consistency of cornbread batter.

  In a small non-stick pan (8"), add oil over medium heat. Before
  adding your batter, drop a few pieces of kimchi (and any other
  ingredients you want to add to this pancake) onto the pan and then
  pour about 3/4 cup of your batter on top of the kimchi. Cook for
  about 3 minutes until bubbles begin to form, checking to see that the
  bottom is cooked. Gently flip your pancake using a spatula or
  flicking the pan. Cook for another minute, adding a little oil around
  the edges, until both sides are evenly cooked.

  Recipe by Joanne Molinaro

  Recipe FROM: <https://thekoreanvegan.com/
  vegan-bindaetteok-korean-mung-bean-pancakes/>

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