Korean
Korean - Jeon and Pancakes
Bindaetteok
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 2 cups dried split mung beans, soaked 4 hours
- • 1/4 cup glutinous rice, soaked 2 hours
- • 1 cup aged kimchi, chopped, plus 2 tbsp kimchi juice
- • 100g pork belly, thinly sliced
- • 1 cup mung bean sprouts, blanched and cut
- • 4 spring onions, cut into lengths
- • 1 tsp salt
- • 1/2 cup vegetable oil
- • 2 tbsp soy sauce and 1 tsp rice vinegar, for dipping
Preparation Steps
1
Phase 1
Drain the soaked mung beans and rice, then grind with 1/2 cup cold water to a coarse paste.
2
Phase 2
Fold the kimchi, kimchi juice, pork, sprouts, spring onions, and salt into the batter.
3
Phase 3
Pour a generous layer of oil into a heavy pan over medium-high heat.
4
Phase 4
Drop ladlefuls of batter into the hot oil, flattening each into a round; fry until the edges are deep brown and crisp.
5
Phase 5
Turn each pancake, add a little more oil, and crisp the second side.
6
Phase 6
Drain briefly and serve hot with soy-vinegar dipping sauce.