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  Bakery    Korean  
Last updated 6/12/2012 1:02:46 AM. Recipe ID 26418. Report a problem with this recipe.
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      Title: Bindaetuk
 Categories: Bakery, Korean, Breads
      Yield: 8 Pancakes
      2 tb Glutinous rice
      1 c  Whole mung beans
      1 c  Mung-bean sprouts
      2 ea Scallions, thinly sliced
    1/3 c  Green pepper, chopped
    1/3 c  Finely chopped onion
    1/4 ts Baking soda
      2 ts Sesame oil
      1 tb Sesame seeds
           -- toasted & lightly crushed
      2 ts Japanese soy sauce
      1 ts Salt
    3/4 c  Vegetable oil (about)

MMMMM-----------------------DIPPING SAUCE----------------------------
      4 tb Japanese soy sauce
  2 1/2 tb Rice vinegar
      1 ts Sugar
      1 tb Minced scallion
      1 ea Garlic clove
           -- peeled & mashed
  Wash and drain rice.  Pick over mung beans; wash and drain.  Place
  rice and beans in a bowl and cover wtih 5 cups of water.  Let soak
  for 10 hours.
  Remove skins from beans by rubbing between your hands.  Drain off
  floating skins now and then, replacing water with fresh water, until
  most all of the skins are removed and drained away.  Drain off
  remaining water and blend rice and beans in a food processor until it
  becomes a thick paste. With machine running, gradually add 3/4 cup
  water to mixture; blend in thoroughly.
  Blanch bean sprouts in boiling water for 2 minutes; drain.  Squeeze
  out as much moisture as possible, then stir sprouts into the batter
  along with the scallions, green pepper, onion, baking soda, sesame
  oil, sesame seeds, soy sauce and salt.  Mix well.
  Have all cooking paraphernalia ready and at hand.  You will need to
  have near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or
  bowl with a small spoon, a larger spoon to spread the batter, the
  bowl of batter with a 1/3-cup measuring scoop/cup, a metal spatula
  for turning the pancakes, and a plate on which to place the finished
  dosas after they are cooked.
  Pour 1 teaspoon of oil into the skillet and tilt to distribute
  evenly. Heat the skillet over medium-low until oil is hot. Pour 1/3
  cup of the mixture onto the center of the hot skillet.  Use the large
  spoon to spread the batter in a spiral motion, until the pancake is
  about 6-7 inches in diameter.  Turn pancake after 2-3 minutes and
  cook another 2-3 minutes on the other side. Remove pancake to plate
  and repeat with remaining batter, adding only enough additional oil
  to the skillet as needed to keep surface evenly greased.  I found
  that about 1/2 to 3/4 teaspoon for each pancake was plenty, but your
  mileage may vary.
  Dipping Sauce: Mix together all ingredients and serve with hot
  Adapted by Karen Mintzias, from Madhur Jaffrey's "World-of-the-East
  Vegetarian Cooking"

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Recipe ID 26418 (Apr 03, 2005)

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