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Tasty Apprentice
Hi there, pals that love eating! 
I'm sharing a recipe for bindaetteok today, which are delicious Korean mung bean pancakes that will make you feel warm and comforted from the inside out. Imagine this: after a hectic week, you turn to the kitchen for comfort, and then—BAM! The smell of these delicious pancakes cooking fills the air, taking you back to warm evenings spent with loved ones. 
Now, these Bindaetteok are the best thing ever when you're looking for a filling dinner that's also easy to make ahead of time. Now let's get started on this dish and infuse your kitchen with some Korean flair! 
*Ingredients**
- Dried, peeled mung beans (1 cup) or 3/4 cup mung bean flour
- Kimchi, well-fermented (1/2 - 1cup, make sure it’s vegan kimchi if you’re vegan)
- Kimchi juice (enough to get a creamy batter, about 3/4 cup. Can substitute with water if you don't have enough.)
- Tofu (4oz)Garlic (no such thing as too much)
- Green onions (1/2 bunch)Mung bean sprouts (3 cups)
- Fernbrake (1 cup, optional. Can substitute with more mung bean sprouts)
- Sesame oil (1 tbsp)
- Salt (to taste)
- Pepper (to taste)
**Sauce**
- Soy sauce (2 parts)
- Mirin/vinegar (1 part)
- Gochugaru (optional)
- Sesame oil (optional)
**Instructions**
I'm sharing a recipe for bindaetteok today, which are delicious Korean mung bean pancakes that will make you feel warm and comforted from the inside out. Imagine this: after a hectic week, you turn to the kitchen for comfort, and then—BAM! The smell of these delicious pancakes cooking fills the air, taking you back to warm evenings spent with loved ones. Now, these Bindaetteok are the best thing ever when you're looking for a filling dinner that's also easy to make ahead of time. Now let's get started on this dish and infuse your kitchen with some Korean flair! *Ingredients**
- Dried, peeled mung beans (1 cup) or 3/4 cup mung bean flour
- Kimchi, well-fermented (1/2 - 1cup, make sure it’s vegan kimchi if you’re vegan)
- Kimchi juice (enough to get a creamy batter, about 3/4 cup. Can substitute with water if you don't have enough.)
- Tofu (4oz)Garlic (no such thing as too much)
- Green onions (1/2 bunch)Mung bean sprouts (3 cups)
- Fernbrake (1 cup, optional. Can substitute with more mung bean sprouts)
- Sesame oil (1 tbsp)
- Salt (to taste)
- Pepper (to taste)
**Sauce**
- Soy sauce (2 parts)
- Mirin/vinegar (1 part)
- Gochugaru (optional)
- Sesame oil (optional)
**Instructions**
- Blend the soaked mung beans, kimchi juice, tofu, and garlic in a food processor in blender until you get a creamy batter.
- Mix in the rest of the ingredients in a large bowl.
- Pour a generous amount of oil in a pan on medium to medium-high heat.
- Fry a test pancake and make any adjustments needed to your batter or the heat of the pan.
- Pan fry your pancakes (size to your liking), flipping when you can see the bottom and edges cooking (2-5 min depending on how hot your pan is). Continue flipping until you’ve got nice browning on both sides.
The batter and pancakes store super well in the fridge and freezer. Reheat pancakes in a pan for a minute or two, or enjoy a freshly made batch for the next few days!
Perfect combo of comfort and flavor. Love that they're a great meal prep option too. Thanks for sharing your favorite recipe! 
