Mung Bean Pancakes? ? Chuck?

[Guest guest]

When I first started hanging out here, I copied this recipe but didn't snip the

name with the

recipe, so I don't remember who posted it. However, I'm considering putting it

in my plan

when I start P1 again, now that I'm in Boston and ready to start over.

So, I'm wondering -- was it you, ? And, if so, is it really good?

Satisfying? And does

it grind up into a nice batter or is it still thin and lumpy/grainy? What is it

like to eat? And

how much batter does this recipe make? Serves how many? Thanks.

Ingredients:

4 cups mung bean, dried

salt to taste

water

Preparation:

Soak the beans in water overnight for 10-12 hours.

Rub the beans between the hands in the water to

remove the skins, which will float to the top of the

water. Repeat this process until all the skins are

removed; drain well.

Grind the beans in a mortar or blender. Add enough

water to make a thick paste. Season with a little salt;

do not make the batter too salty as the cooked

pancakes are usually dipped in soy sauce at the table.

Drop the batter by tablespoonfuls onto a heated

greased pan or griddle and cook like pancakes,

browning lightly on both sides.

This is the basic recipe, but it is usual to add many

kinds of shredded vegetables, especially dropwort

(minari), to the batter before fried. Pork or beef,

shredded and fried beforehand, is also sometimes added.

1 lb (450grs) shredded pork, fried in a small amount

of oil until well done

1/2 cup dropwort stems, cut in 1 " lengths and scalded

2 leeks, chopped

1 head garlic, finely chopped

1 Tbsp sesame salt

1 tsp fresh ginger root, finely chopped

1/2 cup cabbage kimchi, chopped

Any or all of these ingredients should be well mixed

with the bean batter before it is fried.