Try this Mung Bean Pancakes - Bindae Duk recipe, or contribute your own.
Suggest a better description* Mung beans which have been peeled and split in half. Substitute soy beans, canned chickpeas (garbanzos), or yellow lentils. ~------------------------------------------------------ ~----------------- Soak the mung beans overnight in cold water, then drain well. Place in a food processor, blender or mortar and grind to a fairly smooth paste, adding about 1 cup cold water. Stir in the remaining ingredients except the oils, beating until well mixed. If you dont have any kim chee you can use finely chopped Chinese cabbage. In this case, add a little chili powder to the pancake batter. Heat a heavy skillet and oil lightly with a mixture of vegetable and sesame oils. Drop spoonfuls of the batter onto the skillet and cook until golden underneath, with small bubbles appearing on the surface. Flip over and cook the other side. As they cook, stack the pancakes under a cloth until the remainder are done. Serve hot or cold with chili and soy sauce dips. Typed by Syd Bigger.
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Serving Size: 1 Serving (29g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 41 | ||
Calories from Fat: 25 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 117.5mg | 36 % | |
Sodium 39.1mg | 1 % | |
Potassium 43.5mg | 1 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.4g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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