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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Vegan Korean Pancakes
Bryanna
Owner/Moderator
966 posts
May 06, 2005
2:00 PM
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I just emailed this to Debbie, but thought others might be interested:
I knew I had seen vegan versions of the Korean pancake made with soaked mung beans, so I did a search.
There is a Chinese version here made with flour and water: http://cheateat.typepad.com/blog/2004/12/savory_pancake.html
This is a Korean version made with flour and water:
http://www.koreanfeast.com/Recipe.html
Here are some recipes to try using mung beans:
From http://www.bawarchi.com/contribution/contrib5455.html
MUNG BEAN PANCAKES (KOREAN PANCAKE)
Ingredients:
1 cup moong dal or mung bean, soaked in water overnight
1 handful mung bean sprouts (Chinese ones, not homemade)
5-6 cloves garlic
2 bokchoys, leaf and tender stems, coarsely chopped.
Salt to taste
Pepper or red chili paste, to taste
Method:
1. Grind the soaked dal with garlic to obtain a thick batter similar to that for pancake or adai.
2. Add salt and pepper/ chili paste.
3. Add sprouts and bokchoy and mix well.
4. Heat a tawa with some oil.
5. Pour the batter to make pancakes.
6. Do not spread too thin.
7. The pancakes are as thick as American breakfast pancakes.
8. Fry on both sides and serve warm.
9. They are also good if reheated in microwave.
10. They are a nutritious snack. Serve with soy sauce and red chili paste (I like Thai ones).
Note: Traditionally, these are quite garlicky. If you don't like garlic, minimize it accordingly. I am not sure if they would taste so good without garlic. Be sure to add sprouts. Finely shredded cabbage can be substituted for bokchoy. Green onions can also be added.
From http://www.netcooks.com/recipes/Breakfast/Pindaettok.-.Mung.Bean.Pancake.html
PINDAETTOK - MUNG BEAN PANCAKE
KOREAN PANCAKE
4 cups Mung bean, dried
Salt, to taste
Water
1. Soak the beans in water overnight for 10-12 hours.
2. Rub the beans between the hands in the water to remove the skins, which will float to the top of the water. Repeat this process until all the skins are removed; drain well.
3. Grind the beans in a mortar or blender. Add enough water to make thick paste. Season with a little salt; do not make the batter too salty as the cooked pancakes are usually dipped in soy sauce at the table.
4. Drop the batter by tablespoonfuls onto a heated greased pan or griddle and cook
like pancakes, browning lightly on both sides.
This is the basic recipe, but it is usual to add many kinds of shredded vegetables, especially dropwort (minari), to the batter before fried. Pork or beef, shredded and fried beforehand, is also sometimes added.
1 lb (450grs) shredded pork, fried in a small amount of oil till well done (seitan? TVP?)
1/2 cup dropwort stems, cut in 1 inch lengths and scalded
2 leeks, chopped
1 head garlic, finely chopped
1 Tbls. sesame salt
1 tsp. fresh ginger root, finely chopped
1/2 cup cabbage kimchi, chopped
Any or all of these ingredients should be well mixed with the bean batter before it is fried.
From http://asiarecipe.com/korveg.html
BINDAETUK
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(Yield: 8 pancakes)
2 tb Glutinous rice
1 c Whole mung beans
1 c Mung-bean sprouts
2 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)
-----------DIPPING SAUCE----------------------------
4 tb Japanese soy sauce
2 1/2 tb Rice vinegar
1 ts Sugar
1 tb Minced scallion
1 Garlic clove -- peeled and 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 pamcakes 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 Bindaetuk.
Adapted by Karen Mintzias, from a recipe in:
Madhur Jaffrey's "World-of-the-East Vegetarian Cooking"
From http://www.low-carb-recipes.ws/Mung_Bean_Cakes_Noktu_Puchimgae_.html
RECIPE FOR MUNG BEAN CAKES - (NOKTU PUCHIMGAE)
4 cup dried peeled mung beans (noktu)
10 x dried shiitake mushrooms - (to 12)
2 lb green bean sprouts (sukju namul)
1 lb sliced pork loin cut thin strips (seitan?)
1 x garlic head minced
1 tbl toasted sesame seeds crushed
1 tbl sesame oil
1 jar cabbage kimchi - (14 oz)
1 tbl coarse salt
Instructions:
Instructions: Soak the dried mung beans in cold water for at least 2 hours.
Soak the mushrooms in cold water for about 1 hour. Squeeze the liquid from the mushrooms, cut off the stems and discard. Slice the mushrooms and set them aside in a bowl.
Blanch the bean sprouts briefly in boiling water. Rinse them in cold water immediately. Drain and squeeze the water from the sprouts. Set them aside in a second bowl.
Place the pork in a third bowl.
Divide the minced garlic evenly among the bowls of mushrooms, sprouts and pork. Then, add 1 teaspoon of sesame seeds and 1 teaspoon of sesame oil to each bowl. Mix.
Put about 1/3 of the mung beans into a food processor or blender, add 3/4 cup of water and puree. Pour the puree into a large bowl. Repeat with the remaining mung beans. Add the kimchi, mushrooms, sprouts and pork mixtures into the bowl of mung bean puree. Add the salt and mix thoroughly.
Heat a large nonstick frying pan over medium heat. Sprinkle some oil onto the surface. Spoon the batter into circles about 3 inches in diameter. Cook the cakes in batches until they are golden brown, 2 minutes a side.
This recipe yields 50 to 60 cakes.
Comments: Be careful when selecting the mung beans. Check to see that the beans are yellow in color and that the package is not too dated. I discovered that some companies dye their beans, so you might want to choose a more expensive brand for the quality. Mung beans, green bean sprouts and prepared kimchi are sold at Korean markets.
From http://www.yorizori.com/trans/table_sub06.html
MUNG-BEAN CAKE(BINDAETTEOK)
Basic Ingredients
1 cup of ground mung beans,
3 tablespoons of glutinous rice powder,
100g minced pork,
80g kimchi,
50g broad bellflower roots,
100g bean sprouts,
2 green chilli,
2 red chilli,
1 tablespoon of chopped green onion,
1 tablespoon of minced garlic,
salt, pepper,
sesame salt,
sesame oil,
vinegar soy sauce
1. Preparing Mung Beans
Soak in water. Get rid of the husks. Grind in a blender with a little bit of water.
2. Preparing Ingredients
Prepare minced beef. Squeeze the kimchi and chop it. Broad bellflower roots and bean sprouts should be boiled. Squeeze out the water and chop them.
3. Seasoning the Ingredients
Mix the prepared pork, kimchi, broad bellflower, bean sprouts and season with chopped green onion, garlic, salt, pepper, sesame salt and sesame oil.
4. Adding Glutinous Rice Powder (see “cooking point” below)
Put the ingredients from 3. into ground mung beans. Add glutinous rice powder and mix.
5. Pan Frying
Put enough oil on pan. Pan fry the mixture from 4. in round flat shapes. Put on top chopped green and red chili. Cook until brown-yellow.
6. Serve with vinegar soy sauce.
Cooking Point:
Adding glutinous rice powder to mung bean cakes make them softer. Add a little bit of glutinous rice powder and leave it for a short while before pan frying.
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"To look like a goddess, eat like a peasant." Karen Andres
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Bryanna
Owner/Moderator
969 posts
May 08, 2005
4:59 PM
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I'm repeating this post that I just added to the other Korean pancake thread, in case anybody misses that one.
I went to Nanaimo yesterday and went to my favorite little Asian food store. I got some palm sugar, and Korean pancake mix and red pepper paste. I wasn't too thrilled with the pancake mix-- it's kind of tasteless and you have to use lots of oil. Also, it's all white flour. I really want to try the soaked mung bean one.
I was doing some reading about that and in Madhur Jaffrey's "World-of-the-East Vegetarian Cooking" (her recipe is the third one in the collection I posted above) she says why not use mung dahl instead of whole mung beans? What a good idea! You only have to soak for 5 hours, and you don't have to remove the skins!! Brilliant!
According to her recipe (and the next one after), you cook them like dosa, with just a tsp. of oil. This sounds healthier to me!
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"To look like a goddess, eat like a peasant." Karen Andres
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Bryanna
Owner/Moderator
970 posts
May 09, 2005
2:08 PM
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These were delicious!
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"To look like a goddess, eat like a peasant." Karen Andres
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Debbie
707 posts
May 09, 2005
2:33 PM
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Bryanna,
The Korean pancake mix that I bought was not oily and taste good. But I agree I like the mung bean pancake too. I bought the mung bean pancake mix too but will try this recipe (the 3rd one). I can find the mung dahl from Indian market, I am sure.
Thanks.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
972 posts
May 09, 2005
4:26 PM
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The flour-based mix wasn't oily, but I found that you couldn't get a crispy pancake unless you used quite a bit of oil. Is that the way it's supposed to be?
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"To look like a goddess, eat like a peasant." Karen Andres
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Debbie
709 posts
May 09, 2005
8:59 PM
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Oh I see. Mine is not crispy. The middle is not crispy but the edges could be a little bit crispy when I swirl around the batter in the frying pan. But we have to eat it right away if we wait then it will not be as crispy. I only use 1 tsp of oil or less on a cast iron frying pan. I also don't like to use a lot of oil.
At first I made the batter like American pancake batter but that was too thick. The pancake becomes gooey and soft. The consistency ended up to be like crepe consistency but with lots of vegetables in it.
I don't know how the Korean does it though. :-) This is my version.
The mung bean pancakes are thicker and crispier.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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