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Mung Bean Pancakes, Pork, Korean Recipe, Korean Food Recipe
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Home >> Pork Recipes

MUNG BEAN PANCAKES

INGREDIENTS :

100g shelled mung beans, 80g ground pork, 40g cabbage kimchi, 80g cabbage, 1 red chili pepper, 1 green chili pepper, 1 clove of garlic, 2T oil.


SEASONINGS:
(1) 1/4t salt, 1/4t chicken bouillon powder, some sesame oil, some ground white pepper.
(2) 150g water, 1/2t salt.
(3) 1/4t salt, 1/4t chicken bouillon powder, some sesame oil, some ground white pepper.

PREPARATION :

1. Rinse shelled green beans; Soak in water for 12 hours.
2. Rinse ground pork and drain; Marinate in seasoning (1) till ready to use.
3. Drain the green beans in a sieve from the step 1.
4. Cut of the stem of cabbage; Separate leaf by leaf; Soak in water for 20 minutes.
5. Peel, rinse and mince garlic.
6. Squeeze out any excess water of cabbage kimchi; Chop.
7. Lift the cabbage from the step 4 up; Rinse and drain; Chop.
8. Rinse a red chili pepper and drain; Cut off the stem; Chop.
9. Rinse a green chili pepper and drain; Cut off the stem; Chop.
10. Add the green beans from the step 3 into a blender; Add seasoning (2); Process into puree.
11. Add 1T to a non-stick skillet; Heat over a medium heat; Turn to a low heat; Add the garlic; Stir-fry over a low heat till he garlic is fragrant; Add the ground pork from the step 2; Stir-fry over a low heat for 3 minutes; Add the cabbage and the cabbage kimchi; Turn to a high heat; Stir-fry over a high heat for 3 minutes; Flavor with seasoning (3); Stir-fry over a high heat till well mixed; Turn off the heat.
12. Add 1/3T oil to a non-stick pan; Swirl the pan around to evenly coat the pan with the oil; Heat over a high heat; Turn to a low heat; Spoon 1T mung bean puree from the step 10 into the pan; Arrange some filing from the step 11 on the top of the pancake; Spoon 1T mung bean puree more around the pancake; Top with the red chili and green chili rings; Pan-fry over a low heat till both sides golden and done; Set the pancake aside (repeat the step till the ingredients are used up).