Bindaetuk

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==Ingredients==
* 2 tb glutinous rice
* 1 cup whole mung beans
* 1 cup mung bean sprouts
* 2 scallions; thinly sliced
* ⅓ cup green pepper, chopped
* ⅓ cup finely chopped onion
* ¼ tsp baking soda
* 2 tsp sesame oil
* 1 tbsp sesame seeds, toasted and lightly crushed
* 2 tsp Japanese soy sauce
* 1 tsp salt
* ¾ cup vegetable oil (about)
=== Dipping Sauce ===
* 4 tbsp Japanese soy sauce
* 2½ tbsp rice vinegar
* 1 tsp sugar
* 1 tbsp minced scallion
* 1 garlic clove, peeled and mashed
==Directions==
# Wash and drain rice.
# Pick over mung beans; wash and drain.
# Place rice and beans in a bowl and cover with 5 cups of water.
# Let soak for10 hours.
# Remove skins from beans by rubbing between your hands.
# Drain off floating skins now and then, replacing water with fresh water, until most all of the skins are removed and drained away.
# Drain off remaining water and blend rice and beans in a food processor until it becomes a thick paste.
# With machine running, gradually add ¾ cup water to mixture; blend in thoroughly.
# Blanch bean sprouts in boiling water for 2 minutes; drain.
# Squeeze out as much moisture as possible, then stir sprouts into the batter along with the scallions, green pepper, onion, baking soda, sesame oil, sesame seeds, soy sauce and salt.
# Mix well.
# Have all cooking paraphernalia ready and at hand.
# You will need to have near your skillet: ¼ to ½ cup of vegetable oil in a cup or bowl with a small spoon, a larger spoon to spread the batter, the bowl of batter with a ⅓-cup measuring scoop/cup, a metal spatula for turning the pancakes, and a plate on which to place the finished dosas after they are cooked.
# Pour 1 teaspoon of oil into the skillet and tilt to distribute evenly.
# Heat the skillet over medium-low until oil is hot.
# Pour ⅓ cup of the mixture onto the center of the hot skillet.
# Use the large spoon to spread the batter in a spiral motion, until the pancake is about 6-7 inches in diameter.
# Turn pancake after 2–3 minutes and cook another 2–3 minutes on the other side.
# Remove pancake to plate and repeat with remaining batter, adding only enough additional oil to the skillet as needed to keep surface evenly greased.
# I found that about ½ to ¾ teaspoon for each pancake was plenty, but your mileage may vary.
=== Dipping Sauce ===
# Mix together all ingredients and serve with hot bindaetuk.
Category:Mung bean sprout Recipes
Category:Glutinous rice Recipes
Category:Green bell pepper Recipes
Category:Korean Snacks
Category:Mung bean Recipes
Category:Pancake Recipes
Category:Rice vinegar Recipes
Category:Sesame oil Recipes
Category:Sesame seed Recipes