12972 Mung Bean Pancakes with Pork and Kimchee Serves 8 Wed Aug 06 08:14:54 -0700 2008 Tue Feb 03 22:33:33 -0800 2009 Licensed http://www.chow.com/recipes/12972 Wed, 04 Feb 2009 06:33:33 GMT This is a flourless pancake batter, made from a blend of puréed mung beans and rice. The mung beans give nuttiness to the pancake as well as some structure to the batter, while the rice binds the ingredients together. Kimchee contributes a spicy note while the pork adds richness.

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  • Purée the soaked mung beans, rice, and the chicken stock in a blender, forming a batter. (The batter can be made 1 day in advance.)
  • Marinate the pork in the soy sauce, 1 teaspoon [5 mL] of the sesame oil, and the garlic for 1 hour.
  • Cut the kimchee into thin shreds and marinate in the remaining sesame oil for 1 hour.
  • Heat a lightly oiled large nonstick skillet over medium heat. Ladle in about 2 tablespoons of batter [30 mL].
  • Top each pancake with a portion of the pork, kimchee, scallions and chile threads. Cook until golden brown, about 3 to 4 minutes.
  • Flip the pancakes over and cook for 4 to 5 minutes more. Remove the pancakes and drain on paper towels.
  • Serve 2 hot or warm pancakes per person with a dipping sauce on the side (see page 238).
  • Mix all ingredients, stirring well (can be made one day in advance).
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 1½ cups [360 mL] dried, split, and shelled mung beans, soaked in warm water for 3 hours

    ]]>     ½ cup [120 mL] uncooked rice, soaked in warm water for 3 hours

    ]]>     ½ cup [120 mL] chicken stock

    ]]>     8 ounces [225 g] lean pork loin, cut into matchsticks

    ]]>     2 teaspoons [10 mL] soy sauce

    ]]>     1 tablespoon [15 mL] pure sesame oil

    ]]>     3 garlic cloves, minced

    ]]>     ½ cup [120 mL] kimchee, squeezed to extract any liquid

    ]]>     3 scallions, minced

    ]]>     6 dried red chiles, seeded and cut into very thin threads (see page 239)

    ]]>     Vegetable oil, for pan-frying

    ]]>     Yank Nyum Jang dipping sauce (see Chef Notes)

    ]]>     4 garlic cloves, minced

    ]]>     4 scallions, sliced very thin

    ]]>     1 cup [240 mL] soy sauce

    ]]>     ½ cup [120 mL] rice vinegar

    ]]>     ¼ cup [60 mL] pure sesame oil

    ]]>     1½ tablespoons [18 g] sugar

    ]]>     1½ tablespoons [25 mL] sesame seeds, roasted, crushed

    ]]>     1 teaspoon [5 mL] ground cayenne pepper

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