Taegu Stuffed Mung Bean Pancakes
Taegu Stuffed Mung Bean Pancakes - a typical dish you will find at any Korean Restaurant, I was served this at a friend’s home. I simply had to ask for the recipe, it was delicious.Spicy and delicious, with a great texture. It was one of those dishes, you just could not figure out how it was made. Mung beans ! That was a first for me. It is available in all the super markets.
Ingredients
- 2 c. dried split mung beans, soaked in water 4 hours, drained well
- 1 c. favorite cabbage kim chee (Korean style pickled vegetable), coarsely chopped
- 1 tsp. peanut oil
- 1/4 lb. ground pork
- 1 cloves garlic, minced
- 2 TB green onion, chopped
- 1 c. water
- pinch salt, white pepper
- oil for frying
- 1/2 (20 oz.) block tofu, drained, crumbled
- 2 oz. taegu (Korean style seasoned cuttlefish), coarsely chopped
- 1 c. favorite cabbage kim chee (Korean style pickled vegetable), drained
Instructions
- 1
In a skillet over medium heat, brown pork in oil.
- 2
Add garlic and onion.
- 3
Cool.
- 4
In a blender, process beans and water until smooth.
- 5
Transfer into a mixing bowl with pork mixture, kim chee, salt and pepper.
- 6
In a skillet over medium high heat; drop by heaping tablespoons into oil.
- 7
Brown on both sides.
- 8
Cool.
- 9
--- How To Serve: ---
- 10
For service: In a mixing bowl, gently toss tofu, taegu and kim chee.
- 11
On work surface divide taegu mixture among pancakes; roll tightly.
- 12
Serves 4-6.
Cook it from the original
This recipe comes from cookinghawaiianstyle.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on cookinghawaiianstyle.com