Korean Mung Bean Pancakes (Savory, natch)
|After soaking for at least 6 hours, the split mung beans and rice are drained and tossed in the blender.|
|After processing, the resulting puree should have the texture and consistency as above.|
|Don't overcrowd the pan when frying the pancakes. Use the largest non-stick skillet you have when making|
|Although the insides will be creamier and lighter than a traditional "pancake" they should look almost identical when cooking.|
|A traditional no-fuss dipping sauce for the pancakes is made from 2/3 cup rice vinegar, 2 T. soy sauce and minced garlic to taste.|
|A small mound of parsley salad, topped with homemade radish kimchi, is a perfect side dish.|
|After they've cooled, leftover pancakes can be wrapped in plastic and stored in the fridge for up to 3 days. Reheating is a snap in the microwave; use the Pasta setting for best results.|
|Leftover pancakes reheat well in the microwave; above, drizzled with a spicy chili sauce and served with cabbage and radish sprouts.|
BINDAETTEOK (Savory Mung Bean Pancakes)
Rinse 1 1/2 cups of split mung beans several times in water. The beans can be found at most Asian supermarkets and all Indian grocery stores (under the name moong dal). Combine the beans with 1/4 cup white rice and cover with plenty of water. Allow to soak undisturbed for 6-8 hours. if you want to get a head start, you may soak the beans and rice for up to 24 hours in the refrigerator.
Once the soaking period is over, drain the beans and rice and pour in to a blender or food processor. Add 1/2-3/4 cup water or vegetable broth and puree until smooth. The batter should be just a bit thicker than an average pancake batter; some slight grittiness will remain and that's fine.
Transfer the puree to a large mixing bowl and stir in: 3 cloves of minced garlic, up to 1 cup finely chopped kimchi, a handful of mung bean sprouts (optional), 1 T. soy sauce, salt and black pepper to taste and 1-3 sliced hot chilies. Mix well.
In a non-stick skillet heat 3 or 4 T. vegetable oil over medium heat. When the oil is very hot, add to the skillet 2-3 T. batter per cupcake. Spread the batter to form loose circles.Cook 3-4 minutes, flip the pancakes and cook an additional 2 minutes. Remove from pan to a paper towel and repeat until all of the batter is finished.
Serve with rice and your favorite dipping sauce. Garnishes might include sliced scallions, sprigs of cilantro or more sliced hot chilies.