Bindaetuk

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MMMMM----- Recipe via Meal-Master v8.02

 

Title: Bindaetuk

Categories: Bakery, Korean, Breads

Yield: 8 pancakes

 

2 tb Glutinous rice

1 c Whole mung beans

1 c Mung-bean sprouts

2 ea 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)

 

MMMMM-----------------------DIPPING SAUCE----------------------------

4 tb Japanese soy sauce

2 1/2 tb Rice vinegar

1 ts Sugar

1 tb Minced scallion

1 ea Garlic clove

-- peeled & 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

dosas 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 Madhur Jaffrey's " World-of-the-East

Vegetarian Cooking "

 

MMMMM

 

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