Tuesday, August 20, 2013

Fermented Mung Beans and Brown Rice Bindaetteok Pancakes

Wanted make a something I never tried for my husband, chef Eric Lechasseur who is always cooking either for his private clients, our vegan macrobiotic dogs, me and our vegan macrobiotic restaurant Seed Kitchen in Venice, California.

I wanted use Mung beans since I never used them so first I soaked them...
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....making savory pancakes came up to my mind. 
I did not want to use flour so I soaked also brown rice,
then, an idea of making Korean Bindaetteok Pancakes got sprouted.

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It came out very light and tasty. Eric loved it so much and he had second!

Here is my recipe of  
Fermented Mung Bean & Brown Rice Bindaetteok Pancakes

 

Makes three 6"(or six 3")



Ingredients:

1/2 cup mung beans, rinsed and soaked for 6 hours or over night

1/4 cup short grain rice, rinsed and soaked for 6 hours or over night

1 cup water
1/2 tsp sea salt

1 bunch scallion 
1tsp toasted sesame oil



1 clove garlic, finely minced (option)

dashes of cayenne pepper (optional)



Dipping sauce:

1 tsp shoyu
lemon juice 

roasted grounded sesame seeds

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Soak mung bean and brown rice for 6 hours or over night

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Place drained mung beans, drained brown rice and water in a high speed blender and blend until smooth

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Cut scallions and add them to the heat up frying pan

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Pour 1/3 of the batter into the pan

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Flip and cook the other side

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Garnish with blanched red radishes and serve warm with the dipping sauce

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  1. Soak mung bean and brown rice for 6 hours or over night.
  2. Place drained mung beans, drained brown rice and water in a high speed blender and blend until smooth.
  3. Cut scallions and add them to the heat up frying pan (I like to use our crepe pan) with some oil. 
  4. Pour 1/3 of the batter into the pan, spreading it thinly with the bottom of a ladle. Cook for 3~5 minutes or until golden brown (add option of garlic and/or cayenne pepper). Flip and cook the other side for another 3~5 minutes.
  5. Mix the ingredients for the dipping sauce and set aside.
  6. Garnish with blanched red radishes and serve warm with the dipping sauce. 


Hope you like making this pancakes as much I did!!

Love,
Sanae

1 comment:

Cory Anderson said...

What an awesome post, I just read it from start to end. Learned something new after a long time. Its extremely good and very helpful for me.Thanks for sharing this great post.
Thai Rice