| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs, Vegetables |
Korean |
Pancakes, Beans, Korean, Pork |
18 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Hulled Split Mung Beans * |
| 1 1/2 |
c |
Finely Diced Ham Or Salt Pork |
| 1 1/2 |
c |
Chopped Kim Chee |
| 3 |
tb |
Chopped Green Onions |
| 2 |
ts |
Crushed Garlic |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black Pepper |
| 2 |
lg |
Eggs |
|
|
Vegetable And Sesame Oils |
INSTRUCTIONS
* Mung beans which have been peeled and split in half. Substitute soy
beans, canned chickpeas (garbanzos), or yellow lentils.
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Soak the mung beans overnight in cold water, then drain well. Place in a
food processor, blender or mortar and grind to a fairly smooth paste,
adding about 1 cup cold water.
Stir in the remaining ingredients except the oils, beating until well
mixed. If you don't have any kim chee you can use finely chopped Chinese
cabbage. In this case, add a little chili powder to the pancake batter.
Heat a heavy skillet and oil lightly with a mixture of vegetable and sesame
oils. Drop spoonfuls of the batter onto the skillet and cook until golden
underneath, with small bubbles appearing on the surface. Flip over and cook
the other side. As they cook, stack the pancakes under a cloth until the
remainder are done. Serve hot or cold with chili and soy sauce dips.
Typed by Syd Bigger.
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