Soybean Sprout Pancakes (Korean)

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* Exported from MasterCook *

 

Soybean Sprout Pancakes : Kong Namui Buchimi (Korean)

 

Recipe By : Flavors of Korea: Vegetarian Cuisine 1998

Serving Size : 4 Preparation Time :0:00

Categories : 1Filed 2Try

Appetizers Pancakes & Crepes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

---SPICY DIPPING SAUCE---

1/2 cup soy sauce

1 tablespoon gochujang

or red pepper paste

1 clove garlic -- crushed

---SIMPLE SOY SAUCE DIP---

1/2 cup soy sauce

1/2 teaspoon sesame oil

1/2 teaspoon toasted sesame seeds

1/2 teaspoon vinegar

--=--

1 1/4 cups water

1/2 teaspoon salt

1 cup fresh soybean sprouts

---BATTER---

1 cup all-purpose flour

1 egg

1/2 teaspoon salt

2 cups water

---ADDITIONS---

4 green onions -- minced

green and white parts

vegetable oil -- for frying

 

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 1/4 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

 

 

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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.

 

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