Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Pancakes Beans
Korean Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Salt
1/2 ts Black Pepper
2 lg Eggs
Vegetable And Sesame Oils
* 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.
