Also known as bindaetteok, this Korean cousin of the falafel is made with mung beans held together with glutinous rice and flavored with kimchi. Marja Vongerichten, owner of this catering company and periodic pop-up restaurant, soaks eight parts mung beans and one part short grained, glutinous rice, sometimes known as sticky rice, in cold water for at least six hours, and up to a day. She strains them and purees them coarsely with some cold water, kimchi liquid, fish sauce, sesame oil, ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?