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Tuesday, March 9, 2010

mung bean pancakes (nokdu bean dae dduk)

ingredients:

3 cups of soaked yellow mung beans from dry package (at least 3-4 hrs in fridge for soaking)
1 cup of diagonally chopped leeks in 1-2 inch strips
1/2 cup of thinly sliced red bell pepper (like strings if possible or small pieces)
1/2 cup of rinsed and squeezed ripe kimchi
sprinklings of chopped garlic, sea salt
soy sauce on hand to dip if needed

In a blender, blend the soaked yellow mung beans adding in equal amounts of water to the mix (1 cup of water to 1 cup of the soaked mung beans).  This will make a somewhat thick paste.  In a bowl, mix the paste with the rest of the ingredients.  Heat frying pan with olive oil or veg oil (thin layer across pan).  Scoop one ladle of mixture onto heated med heat pan.  Pat down the mixture to form flat pancake shape.  Turn over after lightly browned and turn over again once lighly brown on other side.  Keep cooking until you know the inside is cooked through.  Serve with or without soy sauce dip (add chives).  You can store mixture in fridge and cook the next day. 

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korean food staple items

  • red pepper flakes (gochugaru)
  • bean sprouts (yellow kongnamul)
  • kosher salt
  • dried seaweed in individual packages
  • sesame seed oil
  • kimchi (cabbage, raddish, other)
  • red pepper paste (gochujang)
  • miso paste or soybean paste (duenjang)
  • tofu
  • korean or japanese white rice