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     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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