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”

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