Mung Bean Pancake Nokdu bindaetteok Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.
1 cup dried peeled (yellow) mung beans
2 medium carrots
1 bunch scallions (white and pale green parts only)
1 (5-inch) fresh Korean chili pepper
thinly sliced crosswise
1 cup water
2 large eggs
2 tsp all-purpose flour
1 tsp salt
4 tsp vegetable oil
3 tsp soy sauce
2 tsp rice vinegar (not seasoned)
1 tsp toasted sesame seeds
1/4 tsp Korean chili pepper powder
1/4 tsp sesame oil
Rinse mung beans in a sieve under cold running water until water runs clear.
Cover beans with cold water by 2 inches in a bowl and soak, chilled, at least 2 hours.
Cut carrots into thin matchsticks, preferably using slicer. Halve scallions lengthwise and cut into 2-inch pieces. Combine carrots, scallions, pepper, and garlic in a large bowl.
Drain mung beans and purée with water in a food processor until smooth, about 1 minute.
Add eggs, flour, and salt and blend until smooth, about 30 seconds. Pour mixture over vegetables in bowl and stir with a flexible spatula (Batter will be thick).
Heat 1 tsp oil in a large heavy nonstick skillet (at least 8 inches across bottom) over moderate heat until hot but not smoking, then swirl to coat.
Stir batter, then ladle 1 cup batter into skillet, pressing down lightly with a large spatula to flatten and evenly distribute vegetables, to make an 8-inch pancake (less than 1/2 inch thick).
Cook until edges begin to bubble and turn golden, 1-2 minutes, then turn over with spatula and cook until other side is golden, 1-2 minutes more. Transfer pancake to paper towels to drain.
Make 3 more pancakes in same manner, stacking them (after draining briefly) if desired.
Transfer pancakes, 1 at a time, to a cutting board and cut each into 6 wedges.
Serve warm or at room temperature with dipping sauce.
|Mung Bean Pancake Nokdu bindaetteok|