A recipe by Bhaeravii Devi
(Makes 6 large or 12 medium pancakes) / Gluten free
Ingredients
1 1/2 cup dried skinned mung beans(soaked in water for 3 hours)
¼ cup sweet rice or short grain rice
2 tablespoons soy sauce
4 ounces firm tofu cubed(optional)
12 ounces (about 1 1/2 cup) well-fermented napa cabbage kimchi, chopped
6 ounces (about 2½ cups) mung bean sprouts), washed and drained
1 green bell pepper or zucchini chopped
1 tablespoon soy sauce
¼ teaspoon ground black pepper
2 teaspoons sesame oil
a pinch of turmeric
vegetable oil for pan frying
¼ cup sweet rice or short grain rice
2 tablespoons soy sauce
4 ounces firm tofu cubed(optional)
12 ounces (about 1 1/2 cup) well-fermented napa cabbage kimchi, chopped
6 ounces (about 2½ cups) mung bean sprouts), washed and drained
1 green bell pepper or zucchini chopped
1 tablespoon soy sauce
¼ teaspoon ground black pepper
2 teaspoons sesame oil
a pinch of turmeric
vegetable oil for pan frying
For dipping sauce mix together
1/2 cup soy sauce
1 teaspoon hot pepper flakes(optional)
1 teaspoon roasted ground sesame seeds
1 tablespoon vinegar
1 teaspoon sesame oil
1/2 cup soy sauce
1 teaspoon hot pepper flakes(optional)
1 teaspoon roasted ground sesame seeds
1 tablespoon vinegar
1 teaspoon sesame oil
1, Combine the skinned mung beans and sweet rice in a large bowl, rinse and drain in cold water a couple of times. Cover with water, and soak overnight (8 hours). Drain. You should have about 2¾ cups of beans and rice.
2, Combine the soy sauce, 1 teaspoon sesame oil, 1 teaspoon roasted ground sesame seeds and vinegar in a small bowl to make the dipping sauce. Set aside.
3, Combine the mung bean and rice mixture and ¾ cup water in the work bowl of a food processor and grind until it’s creamy (1 to 2 minutes). Transfer to a large bowl.
4, Add kimchi, green bell pepper, mung bean sprouts, tofu, soy sauce, ground black pepper, turmeric and sesame oil. Mix well
5, Heat a skillet over medium high heat. Add 1 to 2 tablespoons vegetable oil and swirl it around to coat the bottom of the pan.
Add about 3 table spoon of batter. Spread with the back of a spoon to make a nice 3-inch round pancake. Cook until the bottom turns light golden brown and crunchy, 2 to 3 minutes.
6, Turn it over and cook until turns light golden brown, another 2 minutes. Turn it over once more and cook another 2 minutes on the first side. Add more vegetable oil to the pan if needed.
7, Transfer the pancake to a large plate. Repeat with the remaining batter
8, Serve immediately with mixed grain rice and the dipping sauce on the side.
2, Combine the soy sauce, 1 teaspoon sesame oil, 1 teaspoon roasted ground sesame seeds and vinegar in a small bowl to make the dipping sauce. Set aside.
3, Combine the mung bean and rice mixture and ¾ cup water in the work bowl of a food processor and grind until it’s creamy (1 to 2 minutes). Transfer to a large bowl.
4, Add kimchi, green bell pepper, mung bean sprouts, tofu, soy sauce, ground black pepper, turmeric and sesame oil. Mix well
5, Heat a skillet over medium high heat. Add 1 to 2 tablespoons vegetable oil and swirl it around to coat the bottom of the pan.
Add about 3 table spoon of batter. Spread with the back of a spoon to make a nice 3-inch round pancake. Cook until the bottom turns light golden brown and crunchy, 2 to 3 minutes.
6, Turn it over and cook until turns light golden brown, another 2 minutes. Turn it over once more and cook another 2 minutes on the first side. Add more vegetable oil to the pan if needed.
7, Transfer the pancake to a large plate. Repeat with the remaining batter
8, Serve immediately with mixed grain rice and the dipping sauce on the side.