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Receta Bean Sprout Pancakes (Kong Namul Buchimi)
by Global Cookbook

Bean Sprout Pancakes (Kong Namul Buchimi)
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Ingredientes

  • 1/2 c. soy sauce
  • 1 Tbsp. gochujang
  • 1 clv garlic, crushed
  • 1/2 c. soy sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp toasted sesame seeds
  • 1/2 tsp vinegar
  • 1 c. all-purpose white flour
  • 1 x egg
  • 1/2 tsp salt
  • 2 c. water
  • 1 1/4 c. water
  • 1/2 tsp salt
  • 1 c. fresh soybean sprouts
  • 4 x green onions, green and white parts, chopped vegetable oil for frying

Direcciones

  1. Make the dipping sauces by mixing together the ingredients for each in separate bowls; set aside. In a large pan, bring the water and salt to a rapid boil. Add in the bean sprouts and parboil for 2 min. They should be pliable but not mushy. Rinse in cool water and drain. In a large bowl, mix together the batter ingredients. The batter should be like pancake batter.
  2. If too thick, add in a little more water. Add in the sprouts and onions. Gently mix till all the ingredients are blended. In a medium skillet, heat 1 tsp. of the oil over medium-high heat. Ladle about 1/4 c. of the bean sprout batter into the skillet. With the back of a spoon or possibly a spatula, spread the batter into a 3-inch circle. Cook till the pancake edges start to brown, about 2 to 3 min. Flip the pancake over and cook the other side till the bottom is golden, about 2 min. Repeat till you've used all of the pancake batter. Add in more oil to the skillet as needed for frying. Place the bowls of dipping sauces and the pancakes on a large platter, and serve.
  3. Makes 1 to 1 1/2 dozen pancakes.