bin dae duk. AKA veggie pancakes.
It’s my new favorite thing to cook. I soak about a half cup of split, dried mung beans, then puree them with two tablespoons of chopped onion, a quarter cup of soft tofu, and a clove of garlic. Season that up with some salt and pepper. Then it gets two eggs beaten in, a quarter cup of flour, and a ton of matchstick-sized vegetables. I usually go with lots of zucchini, carrot, kimchi, and green onions. If you dig meat, I’d bet my right hand that matchstick-ish pork belly would be a great add-in too.
The tofu, eggs, and flour aren’t traditional ingredients, if I’m remembering correctly. A more authentic bin dae duk would be far more grainy and dense in texture, and would probably include some seafood or meat. It would also have considerably less protein. I’m not a huge meat buyer since it’s such a pain to figure out how to eat all of it before it goes bad. But I do love me some protein. Which is where all those bonus ingredients come in!
Even though I adore the taste and texture of the bin dae duk at my auntie’s or grandma’s, I’m becoming a rather avid fan of my version as well. Plus… I like protein.
