1 1/4 c hulled split mung beans
1 1/2 c finely diced raw ham
1 1/2 c chopped kim chee
3 Tbsp chopped green onions
2 tsp crushed garlic
1 tsp salt
1/2 tsp black pepper
2 lg eggs
vegetable and sesame oils
A fun Korean snack. Try it for a special snack after belt testing at the Tang Soo Do dojang.
Note: Kim chee is a traditional Korean delicacy - kind of Korean take on sauerkraut only spicy. If you can't get or don't want to make kim chee, substitute finely chopped Chinese cabbage, add some chili powder to the batter.
You will need: Time. This recipe requires soaking overnight! Also you'll need a food processor.
Yield: 18 pancakes
For mung beans, you can substitute soy beans, canned chickpeas (ceci), or yellow lentils.
Soak beans overnight in cold water, drain well.
Food process to a fairly smooth paste, adding about 1 c cold water. Stir in remaining ingredients except oils.
Heat a heavy skillet, oil lightly. Drop spoonfuls of batter onto skillet, cook until golden underneath, with small bubbles appearing on the surface.
Flip, cook other side. Stack under a cloth until all are done. Serve hot or cold with chili and soy sauce dips.
Submitted by Gretchen Grant Contributed on: and modified on Friday May 7th, 2010