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Bindaeddeok (Mung bean pancake) recipe |
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Ingredients:
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14 oz nok doo (mung beans) |
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1 medium onion, thin sliced |
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1/2 carrot, thin julienne |
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3 green onions, cut in a bias |
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1/8 lb beef, thin julienne |
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1/2 cup kimchi, cut into
strips* |
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1/4 cup bean sprout,
blanched, roughly chopped |
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2 tbsp salt |
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(*You can substitute to
blanched napa cabbage) |
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Wash mung beans and soak in
cold water for 3 hours.
Get rid of outer shell by rubbing them with hands.
Wash again.
Put them in a food processor with a little water and grind to
fairly fine paste.
In a bowl, mix onion, carrot, green onions, beef, bean sprouts
and kimchi.
Add mung bean paste and salt.
In a non-stick pan, add vegetable oil.
Pour a ladle of paste to make 3-4 inches in diameter and cook
until brown, turn only once.
Serve with soy sauce (with some chopped green onion). |
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Tips:
When you grind mung beans, try to lose water as much as
possible.
It is better to add more water after mixing all ingredients
if the batter is too thick, but you can not go back!
You can drain the bean, put 2-3 ladle in to a processor,
add 1/2 ladle of water(or a little more).
Make a pancake less than 1/2 inch thick. |
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Jjinmandu (Steamed dumpling) recipe |
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Ingredients: |
4 packs wanton skin (rounds),
1 lb ground beef |
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1 cup kimchi*, 1 bunch bu chu
(Korean chives)** |
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1/2 onion, finely chopped, 3
green onions, finely chopped |
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3 tbsp minced garlic, 2 tbsp
soy sauce |
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2 tbsp sesame oil, 1 tbsp
sugar, 1 tbsp salt |
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2 tsp ground pepper, 1 tsp
juice of ginger |
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1 egg, beaten (to seal wanton
skin) |
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cho kan jang (soy sauce with
rice vinegar) |
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4 tbsp soy sauce, 2 tbsp rice
vinegar |
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1 tsp gochugaru (Korean chili
powder)- optional |
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(*You can substitute kim chi
with blanched nappa cabbage.) |
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(**Korean chives - They are
strong in flavor, a bit tough in texture.) |
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Wash kimchi lightly to get
rid of spicyness and squeeze the water out.
(or if you like it hot, don't wash it.)
Chop finely.
Wash chives, grain, chop into 1/8 inch pieces.
In a large bowl, add everything, mix well to combine.
Put some egg around the wanton skin, take about 1/2 tbsp of
filling
and fold into a half moon shape.
Make some ruffles.
Boil a big pot of water, add man du, bring to a boil, reduce to
medium heat.
Cook for 3-4 minutes until translucent.
Drain, serve with cho kan jang (soy sauce with rice vinegar). |
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Tips:
Mandu recipe is very
forgiving.
You can add blanched bean sprouts, chopped zucchini and
mushrooms etc...
If you like pork, chicken or turkey instead, use them.
Some people don't like ginger pieces in dumplings,
the juice of ginger blends much better with the rest of the
ingredients.
You can use finely chopped ginger if you like.
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Goojeolpan (Crepes with eight stuffing) recipe |
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Ingredients: |
1/3 lb beef, very thin strips |
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1/2 cucumber, 1/2
carrot, thin juliennes |
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1/3 lb bamboo shoot, thin
juliennes |
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6-7 shiitake mushroom, thin
sliced |
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4 oz seok ee mushroom, thin
sliced |
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3 eggs, flour, salt, pepper,
sesame seed oil |
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Beef
marinate: 1 tsp soy sauce, 1 tsp sugar, 1/2 tsp sesame
oil, 1/2 tsp minced garlic |
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Shiitake
marinate: 1/2 tsp soy sauce, 1/2 tsp sesame oil, 1/4 tsp
sugar |
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Gyeoja
sauce: 2 tbsp Korean mustard powder, 1 tbsp water, 1 tbsp
venegar, 1/2 tbsp sugar |
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jang sauce: 2 tbsp soy sauce, 1 tsp venegar, 1 tsp wasabi |
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Marinate beef, shiitake
mushroom and sauté in a pan.
Cut cucumber into 1.5 inch length.
We need thin julienne of out side green part of cucumber.
Use knife, peel outside of cucumber1/8 inch thick. -- this is a
tricky part, be careful with your hands! Then, make julienne out
if it.
Saute in a pan with a little bit of salt.
Saute mushrooms, carrot and bamboo shoot separately with some
salt.
Separate eggs, add salt and make "Ji Dan" (thin crepe).
Cut into 1.5 inch length very thin strips.
Combine flour, salt, water and make very light batter.
In a non-stick pan, put 1 tbsp vegetable oil and wipe out
slightly with a paper towel.
Pour 1 small ladle of batter, and make very thin wrapper -- flip
once.
There are special serving plate for this dish in Korea.
But you can arrange them in a big plate and leave center for
wrapper.
Serve with gyeoja sauce and kanjang sauce. |
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Tips: These wrappers are hard
to handle.
They are easy to break, stick together, and not taste good if
made thick.
So be patient and do some practice, and do not overlap until
they cooled completely!
You can substitute with very thinly sliced radish.
Pickle it a day ahead in the same amount of rice vinegar and
sugar (add some salt).
Drain it.
You don't have to prepare all eight stuffing.
My simple version is onion, squash, cucumber and carrot.
This dish can be vegetarian menu by simply taking out beef. |
