Soybean sprout pancakes : kong namui buchimi (korean)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Soy sauce |
| 1 | tablespoon | Gochujang; or red pepper paste |
| 1 | Clove garlic; crushed | |
| ½ | cup | Soy sauce |
| ½ | teaspoon | Sesame oil |
| ½ | teaspoon | Toasted sesame seeds |
| ½ | teaspoon | Vinegar |
| 1¼ | cup | Water |
| ½ | teaspoon | Salt |
| 1 | cup | Fresh soybean sprouts |
| 1 | cup | All-purpose flour |
| 1 | Egg | |
| ½ | teaspoon | Salt |
| 2 | cups | Water |
| 4 | Green onions; minced | |
| Green and white parts | ||
| Vegetable oil; for frying | ||
Directions
SPICY DIPPING SAUCE
SIMPLE SOY SAUCE DIP
BATTER
ADDITIONS
1) To make sauces: Mix ingredients for each sauce in separate small bowls; set aside.
2) In a large pan, bring the water and salt to a rapid boil. Add the bean sprouts and parboil for 2 minutes. They should be pliable but not mushy.
Rinse in cold water and drain.
3) In a large bowl, mix together the batter ingredients. The batter should be like pancake batter. Thin with water, if necessary.
4) Add the sprouts and onions. Gently mix until all the ingredients are blended.
5) In a medium skillet, heat 1 teaspoon of the oil over medium-high heat.
Ladle about ¼ cup of the bean sprout batter into the skillet. With the back of a spoon or a spatula, spread the batter into a 3-inch circle. cook until the pancake edges start to brown, about 2 to 3 minutes. Flip the pancake over and cook the other side until the bottom is golden brown, about 2 minutes.
5) Repeat until you've used all of the pancake batter. Add more oil to the skillet as needed for frying.
6) Place the bowls of dipping sauces and the pancakes on a large platter and serve, family style.
Each serving (one-fourth the recipe) 38 cals, 2g protein, 6g carb, 0g fat.
Est. by publisher: they do not estimate the cals from oil for frying.
<>kitpath@... 3/99
NOTES : Yield 12 to 18 pancakes. These can be served as snacks or entrees.
Cut into bite-size pieces and serve with dipping sauces. GOCHUJANG is a fermented hot pepper paste made from sweet rice, hot red pepper, soybeans and salt. It provides the traditional sizzle and red color in Korean cooking.
Recipe by: Flavors of Korea: Vegetarian Cuisine 1998 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 31, 1999, converted by MM_Buster v2.0l.