Bindaetteok

Instructions

1. Prepare the mung beans
   Drain the soaked mung beans thoroughly. Place them in a food processor with 1/2 cup water and blend until smooth but still slightly grainy in texture. Transfer to a large mixing bowl.
2. Prepare the vegetables
   Squeeze excess liquid from the chopped kimchi. Mix the kimchi, blanched bean sprouts, green onions, zucchini, and minced garlic in a bowl. Season with salt and pepper.
3. Make the batter
   Add the vegetable mixture to the mung bean paste. Stir in the sesame oil, salt, and pepper. Mix until all ingredients are well combined. The batter should be thick enough to hold its shape but not too dry.
4. Cook the pancakes
   Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Scoop about 1/4 cup of batter for each pancake and spread into a 4-inch circle, about 1/4 inch thick. Cook 3-4 minutes until golden brown and crispy.
5. Flip and finish cooking
   Carefully flip each pancake and press down lightly with a spatula. Add more oil if needed and cook for another 3-4 minutes until the second side is golden brown and crispy. Transfer to a paper towel-lined plate.
6. Prepare the dipping sauce
   While the pancakes cook, mix soy sauce and rice vinegar in a small bowl to create a simple dipping sauce. You can add a pinch of sugar or chili flakes for additional flavor if desired.
7. Serve hot
   Serve the bindaetteok immediately while hot and crispy. Arrange on a serving plate with the dipping sauce on the side. These pancakes are best enjoyed fresh off the pan when they're at their crispiest.