Gingery Mung Bean Sprouts Pancake Food
KOREAN MOONG BEAN PANCAKES (PINDAETUK)
This is a great snack, not very high in carbs but high in protein and very satisfying. The original recipe claims for whole moong beans, but I usually use split moong dal to shorten soaking time. If using whole moong beans, soak for 12 hours and then rub to remove the hulls from the beans. You can use any short grain rice you like. Prep time doesn't include soaking time.
Provided by Mia in Germany
Categories Low Cholesterol
Time 45m
Yield 8 pancakes, 8 serving(s)
Number Of Ingredients 12
Steps:
- Soak moong dal and rice seperately for 2-3 hours.
- Process drained moong dal and rice with 4 tablespoons water in a food processor, slowly adding up to 1/2 cup more water, until you get a smooth paste.
- Put the paste into a bowl, stir in chopped bell pepper, garlic, onion, sliced spring onion, sesame oil and soy sauce.
- In a dry pan, roast the sesame seeds until fragrant, then grind coarsely with 1/2 teaspoon salt in a mortar.
- Add ground sesame seeds to the paste, mix well.
- Add boiled and thoroughly drained sprouts, mix well.
- Season with salt and pepper to taste.
- In a non stick skillet, heat oil, spread 3/4 cup batter evenly into hot skillet, cover and fry for about 2 1/2 to 3 minutes.
- remove pancake from pan onto warmed plate and continue frying the other pancakes.
- Serve with dip, chutney or veggies.
GINGERY MUNG BEAN SPROUTS PANCAKE
This is a savory pancake. Make it with plenty of mung bean sprouts! Unlike other bean sprouts, mung sprouts are eaten cooked in Japan. They are economical and nutritious! I created this recipe for my wheat-free diet, but if you like go ahead and use wheat flour for barley flour. It tastes like good old Japan to me!!
Provided by Allrecipes Member
Categories Vegetable Side Dishes
Time 23m
Yield 1
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together ginger, tamari, sea salt, barley flour, and water. Stir in mung bean sprouts, coating the sprouts with the batter. You may want to break some sprouts into smaller pieces before adding to the batter.
- Heat vegetable oil and sesame oil in a large skillet over medium heat. Reduce heat to low, and pour in batter to make one 6 inch pancake. Cook for about 4 minutes on each side. Serve hot or cool. Sprinkle cayenne pepper or more soy sauce over the cooked pancake if you like!
Nutrition Facts : Calories 347.7 calories, Carbohydrate 55.1 g, Fat 10.6 g, Fiber 8.1 g, Protein 13 g, SaturatedFat 1.7 g, Sodium 1474.3 mg, Sugar 8.1 g
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