Episode description

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

Bindaetteok
Serves 8 to 10

• 2 cups dried peeled split mung beans
• 1 cup mung bean sprouts
• 1 cup Baechu Kimchi plus 2 tablespoons kimchi liquid
• 8 to 10 scallions, cut into 2- to 3- inch lengths
• 3 to 4 cloves garlic, thinly sliced
• 5 to 6 fresh shiitake mushrooms, stems discarded, caps thinly sliced
• 2 teaspoons soy sauce
• 1 tablespoon sesame oil
• ½ teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons egg replacer (preferably JUST Egg), plant milk, or aquafaba (canned chickpea liquid)
• 2 tablespoons extra- virgin olive oil
• Spicy Soy Sauce Dressing,  for serving

1. Soak the dried mung bean in cold water until softened, about 4 hours. Drain and set aside.
2. Meanwhile, in a large pot of boiling water, blanch the mung bean sprouts for 1 to 2 minutes, then run them under cold water to stop the cooking process. Transfer the mung beans to a large bowl, add the kimchi (without the liquid), scallions, garlic, mushrooms, soy sauce, and sesame oil and marinate for at least 30 minutes (but no more than 4 hours).
3. In a blender, combine the soaked mung beans, the salt, black pepper, egg replacer, kimchi liquid, and up to 1 cup water. Blend until a slightly orange batter forms (it should be like oatmeal). If your blender is not large enough to accommodate all the mung beans at once, work in batches.
4. Pour the batter into a large bowl and mix half of the marinated vegetables into the batter.
5. In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Spread a piece of the marinated kimchi, 4 to 5 pieces of scallion, and a couple slivers of garlic and mushrooms in the pan. Then spoon 3 to 4 tablespoons of the batter over the vegetables in the pan. Cook until the  bottom is golden brown, about 2 minutes. Flip the pancake and cook until both sides are evenly cooked, an additional 2 minutes. Continue to make more pancakes, adding extra oil as necessary.
6. Serve with the spicy soy dressing.

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Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/