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In any case, if they sit around very long they get cold and toughen up, and they're frankly not terribly enjoyable.* You gotta get them hot. It's best just to make them yourself, and to that end I've adapted—simplified, really—a recipe from A Korean Mother's Cooking Notes by Chang Sun-young. You don't have to limit yourself to kimchi and bean sprouts in the batter. You can add beef, pork, seafood, mushrooms, whatever. Serve them with a soy-vinegar-sesame dipping sauce and you're golden-crispy. Recipe after the jump:
Bindaetteok
1½ c skinned yellow mung beans
1 c kimchi juice
¼ c water
¾ c chopped kimchi
½ c bean sprouts
3 green onions, cut into three-inch slivers
1 T minced garlic
1 T minced ginger
1 T fish sauce
1 T sesame oil
cooking oil
Dipping sauce
½ c soy sauce
¼ c rice vinegar
1 T sesame oil
½ t gochucharu
¼ t sesame seeds
1 chopped scallion
Soak the mung beans in water overnight. Pulse beans, kimchi, juice, water, garlic, ginger, fish sauce, and sesame oil in a blender. Don't overblend. You want the batter to be coarse and a bit gritty. If it's too thick add a bit more water. Add kimchi, bean sprouts, and green onions. Drop batter in batches on a hot, oiled skillet. Fry on each side until browned and crispy. Place pancakes on a paper towel to absorb excess oil. Eat with the dipping sauce.
*If you know any place that makes them to order, please advise.
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