Friday, December 30, 2005
Point Count: Korean Pancake
For dipping sauce
3 tablespoons soy sauce - 0 pt.
2 teaspoons rice vinegar (not seasoned) - 0 pt.
1 tablespoon sesame seeds, toasted - 0 pt.
1/4 teaspoon dried hot red pepper flakes - 0 pt.
1/4 teaspoon Asian sesame oil - .5 pt.
For pancakes
1 cup dried peeled (yellow) mung beans* - 12 pt.
2 medium carrots - 2 pt.
1 bunch scallions (white and pale green parts only) - 0 pt.
1 (5-inch) fresh red chile, thinly sliced crosswise - 0 pt.
1 tablespoon minced garlic (about 3 cloves) - 0 pt.
1 cup water - 0 pt.
2 large eggs - 4 pt.
2 tablespoons all-purpose flour - 2 pt.
1 teaspoon salt - 0 pt.
4 teaspoons vegetable oil - 8 pt.
Special equipment: a Japanese Benriner** or other adjustable-blade slicer
Make dipping sauce:
Stir together all dipping-sauce ingredients in a small bowl.
Make pancakes:
Rinse mung beans in a sieve under cold running water until water runs clear. Cover beans with cold water by 2 inches in a bowl and soak, chilled, at least 2 hours.
Cut carrots into thin matchsticks, preferably using slicer.Halve scallions lengthwise and cut into 2-inch pieces. Combine carrots, scallions, chile, and garlic in a large bowl.
Drain mung beans and purée with water in a food processor until smooth, about 1 minute. Add eggs, flour, and salt and blend until smooth, about 30 seconds. Pour mixture over vegetables in bowl and stir with a flexible spatula. (Batter will be thick.)
Heat 1 tablespoon oil in a large heavy nonstick skillet (at least 8 inches across bottom) over moderate heat until hot but not smoking, then swirl to coat. Stir batter, then ladle 1 cup batter into skillet, pressing down lightly with a large spatula to flatten and evenly distribute vegetables, to make an 8-inch pancake (less than 1/2 inch thick). Cook until edges begin to bubble and turn golden, 1 to 2 minutes, then turn over with spatula and cook until other side is golden, 1 to 2 minutes more. Transfer pancake to paper towels to drain. Make 3 more pancakes in same manner, stacking them (after draining briefly) if desired. Transfer pancakes, 1 at a time, to a cutting board and cut each into 6 wedges. Serve warm or at room temperature with dipping sauce.
So the whole batch of sauce has half a point, and the total pancake recipe has 28. Each pancake then would have 7 points. Interesting - I was surprised to hear mung beans had that many points!!
3 tablespoons soy sauce - 0 pt.
2 teaspoons rice vinegar (not seasoned) - 0 pt.
1 tablespoon sesame seeds, toasted - 0 pt.
1/4 teaspoon dried hot red pepper flakes - 0 pt.
1/4 teaspoon Asian sesame oil - .5 pt.
For pancakes
1 cup dried peeled (yellow) mung beans* - 12 pt.
2 medium carrots - 2 pt.
1 bunch scallions (white and pale green parts only) - 0 pt.
1 (5-inch) fresh red chile, thinly sliced crosswise - 0 pt.
1 tablespoon minced garlic (about 3 cloves) - 0 pt.
1 cup water - 0 pt.
2 large eggs - 4 pt.
2 tablespoons all-purpose flour - 2 pt.
1 teaspoon salt - 0 pt.
4 teaspoons vegetable oil - 8 pt.
Special equipment: a Japanese Benriner** or other adjustable-blade slicer
Make dipping sauce:
Stir together all dipping-sauce ingredients in a small bowl.
Make pancakes:
Rinse mung beans in a sieve under cold running water until water runs clear. Cover beans with cold water by 2 inches in a bowl and soak, chilled, at least 2 hours.
Cut carrots into thin matchsticks, preferably using slicer.Halve scallions lengthwise and cut into 2-inch pieces. Combine carrots, scallions, chile, and garlic in a large bowl.
Drain mung beans and purée with water in a food processor until smooth, about 1 minute. Add eggs, flour, and salt and blend until smooth, about 30 seconds. Pour mixture over vegetables in bowl and stir with a flexible spatula. (Batter will be thick.)
Heat 1 tablespoon oil in a large heavy nonstick skillet (at least 8 inches across bottom) over moderate heat until hot but not smoking, then swirl to coat. Stir batter, then ladle 1 cup batter into skillet, pressing down lightly with a large spatula to flatten and evenly distribute vegetables, to make an 8-inch pancake (less than 1/2 inch thick). Cook until edges begin to bubble and turn golden, 1 to 2 minutes, then turn over with spatula and cook until other side is golden, 1 to 2 minutes more. Transfer pancake to paper towels to drain. Make 3 more pancakes in same manner, stacking them (after draining briefly) if desired. Transfer pancakes, 1 at a time, to a cutting board and cut each into 6 wedges. Serve warm or at room temperature with dipping sauce.
So the whole batch of sauce has half a point, and the total pancake recipe has 28. Each pancake then would have 7 points. Interesting - I was surprised to hear mung beans had that many points!!
