Korean pancakes from mung beans

Submitted by enr on 08 Mar 2014
1 cup mung beans
100 g sprouts of mung beans
1 small grated carrot
1/3 cup chopped fresh onion
5-6 cloves garlic
100 g pork (optional)
1 tsp soy sauce
2 tbsp rice flour (wheat may)
1/2 cup chopped kimchi (optional)
sunflower oil for frying
Соев dip melting
Korean pancakes from mung beans
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Beansa wash well and soak in 2 cups water for 8 hours or more, if needed. Most water should soak the husks be separated and disposed of (then the beans should be soft enough to allow taking bold to become mushy). Drain the beans from the remaining water, if any, and grind in a blender with the garlic. You should get a thick porridge. The sprouts were blanched in hot water for 2-3 minutes. Drain and pour cold water not continue to boil. All products are mixed and stirred well. The mixture is small fry thick pancakes, which are put on paper towels, to absorb excess fat. Serve with soy dip and beer. * In my beans not a filter cell alone in a blender, it seems because it was not enough and soak the husks had not separated. So he added a second egg white and a little more soy sauce. Pancakes themselves, if not add minced meat and kimchi are not very aromatic, but in combination with soy dip is received very well. The original source is this: http://www.feastie.com/recipe/scratching-canvas/korean-mung-bean-savory-pancake-nokdujeon-or-bindaetteok
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08 Mar 2014


My pancakes were received thick as meatballs, but should be thinner.

It seems interesting, it must be some innovation in Korean cuisine. From your recipe I thought of traditional Korean pancakes with brown sugar, which I have not done long ago. Someday you may write the recipe here. :)

dideoxy, I do not know much about Korean cuisine, but these pancakes are kazzhat Nokdu Bindaetteok and there is a lot of recipes. I think you are quite standard Korean dish. I look forward and your recipe!

In Korean cuisine has a lot of different kinds of pancakes - sweet and salty, with meat, vegetables, beans, tofu, thicker or thinner - not just one species, which are the most traditional :) All are nice (I have not tried all of them, but I guess :)) and worth to try. Gerry, sprouts alone you raise them or use ready? And as you began, and put kimchi recipe that I have no idea how to make and is delicious :)

Navy, I have not done kimchi, but will look for a recipe and try it, you will share it.

A sprout them did alone. Not exactly know where to buy, and here sprouts in stores are usually very expensive. Leafed recipes for kimchi, I found where there are Korean supermarket. As soon as possible to buy groceries and prepare kimchi - hopefully get better.