Mung Bean Pancake
녹두 빈대떡
Ingredients :
*1Tablespoon = 15g / 1Teaspoon = 5g / 1Cup = 200g
Skinned mung beans : 200g
Kimchi : 200g
Enoki mushroom : 100g
Chives : 100g
Carrot : 100g
Ground pork(or beef) : 300g
Cooking wine : 2tablespoons
Minced garlic : 1teaspoon
Pepper : 1pinch
Salt : 1teaspoon
Olive oil : Enough to cook the pancake on a pan
Soy sauce(for the dipping sauce) : 2tablespoons
Cooking wine(for the dipping sauce) : 2tablespoons
Minced garlic(for the dipping sauce) : 0.5tablespoon
How to Make it :
Soak the mung beans under the water for at least 6hours and wash it after and throw out the excess water.
Remove the stuffings of kimchi and chop it down and squeeze gently to get rid of the excess water.
Wash the enoki mushroom and carrots and cut it to about 0.5cm length.
Cut the tough top part of the chives off for about 2cm and cut the chives to about 1cm in length.
Mix the ground meat with the cooking wine, minced garlic, pepper and salt together and let it sit for a bit.
In a blender, add the mung bean with the water to the ratio of mung bean 1 to water 0.5 and start blend it well.
In a container, mix the blended mung bean, meat, kimchi, chives, carrot and the enoki mushroom together.
On a pan, put some olive oil turn the heat to medium to low heat after the pan is heated enough, and start making the pan cake.
After pancakes are made, mix the soy sauce, cooking wine and minced garlic together to make the dipping sauce.
Tip :
You can use ground beef instead of pork.
You can skip all the other ingredients and just make it with water and mung beans.
If you are a vegan or vegitarian, you can remove all the meat.
You can replace chives with squash.
