Photography by Selina S. Lee
Happy New Year! Happy 2017!
As a new years tradition, I had another great Korean holiday meal with my family last night. It was one of few opportunities where I can pig out on mom’s home cooked meal. My sisters and I brought some dishes to add to the table. I made one of my holiday favorite, Mung Bean Fritters (녹두 빈대떡). It brought back memories of all those years helping mom on the side of the kitchen making these. Not to mention sneaking in a few bites while I was helping her. So happy I can make my own now and to share this recipe. Hope you get to try it too!
MUNG BEAN PANCAKE (녹두 빈대떡) – 4-6 servings
recipe adapted from Korean Bapsang
INGREDIENTS
2 cups peeled mung beans
1 cup mung bean sprouts (숙주나물)
1 cup washed kimchi
3 scallions
1 cup pork belly for shabu shabu
1/2 cup crown daisy leaves or parsley leaves (optional)
1/2 cup thinly sliced seeded red pepper (optional)
cooking sake or white wine
extra virgin olive oil
salt and pepper
DIPPING SAUCE
1 tbsp soy sauce
1 tsp vinegar
1 tbsp water
1/2 tsp sugar
pinch of black pepper
pinch of red pepper flakes (gochugaru)
PREPARATION
Rinse and soak the mung bean in cold water for 3-4 hours. Drain leaving little bit of water to be used for blending (approx. 1/4 cup). In a blender, grind 2 cups of soaked beans. Adding little bit of water will help blend them smoothly. Add little bit of salt for seasoning. The the batter should be thick and coarse consistency. Prepare mung bean sprouts by boiling it for just 2 minutes to cook but still crunchy. Rinse it in cold water, drain and set it aside. Cut pork belly in small bite size pieces and season with salt and pepper and cooking sake (or white wine). Prepare kimchi by cutting in small bite size pieces then wash it in running water on a strainer, squeeze out excess water and set it aside. Chop scallions and set it aside. In a large mixing bowl, add the mung bean and combine all ingredients by mixing gently so it’s evenly mixed. Prepare the crown daisy leaves and red pepper slices to add. I like to soak the red peppers in cold water to take the heat off a little and to take the seed out easily.
COOKING INSTRUCTIONS
On a non-stick pan, heat oil on medium-high heat using generous amount of oil. Use the spoon to put the mixture into the pan and spread it down into a thin round shape. Add crown daisy leaves and red pepper on top. Cook until the bottom is golden brown (2-3 minutes), and turn it over. Lower the heat, Gently press it down with a spatula, and cook for another 2-3 minutes then flip it over one last time and cook for 1 min. Repeat the process with the rest of the mixture. Serve hot off the pan with the dipping sauce.
Photography by Selina S. Lee