MUNG BEAN PANCAKE

MUNG BEAN PANCAKE

Ingredients

Makes about 10-11, 9cm pancakes

  • 135 g dried mung beans with skins, soaked in water for 6 hours or up to a day then drained
  • 125 g water
  • 6 g salt
  • 165g finely chopped Cabbage Kimchi
  • 20g spring onion, thinly sliced
  • 1ea (27g) red chilli thinly sliced with angle
  • 1 Tbsp grated garlic
  • ½ tsp grated ginger
  • 130g (about 5 chipotles) pork sausage, casing remove
  • Vegetable oil, for frying

For dipping sauce:

  • 60 ml soy sauce
  • 1 ½ Tbsp Korean rice wine vinegar
  • 1 Tbsp roasted sesame oil
  • 1 Tbsp gochugaru

Method

For the dipping sauce:

 

In a small bowl, stir together all the ingredients. Cover and set aside or store in the fridge if not using immediately.

For the pancake:

Rub the soaked mung beans together with your hands to remove the skins. Once half of the skin of beans are removed, rinse and drain beans in cold water several times.Transfer soaked beans (about 230g grams) to a food processor or blender with 125g water and salt, and blend it until relatively smooth.

In a large bowl, stir together kimchi, spring onion, red chilli, garlic and ginger.

In a large non-stick frying pan, heat 1 tablespoons of vegetable oil over medium heat, add the sausage meat and cook the meat until it becomes golden brown while stirring and breaking meat into pieces using the back of the wooden spoon. Tip cooked sausage meat into the large bowl with kimchi mixture. Then stir the puréed bean into the same bowl and mix well.

In a large non-stick frying pan, heat 2 tablespoons of vegetable oil over a medium heat. Working in batches, spoon 60 ml of the batter into the frying pan to form pancakes about 9 cm (31⁄2 in) wide, flipping halfway through, until both sides are browned and crisp, about 8 minutes total. Transfer to a wire rack or kitchen paper-lined plate to drain. Repeat with the remaining batter, adding more oil to the frying pan as needed.

Transfer the pancakes to a platter and serve with the pancake dipping sauce.

 

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@judyjoochef Instagram profile imageIn my latest Q&A, I share how I choose what to order at new restaurants and my top tip for finding the best places to eat in a new city. 

When trying a new place, I aim to try something I’ve never had before, often asking for the house specialty or signature dish. Being a big fan of seafood, I usually lean towards pescatarian dishes.

To discover great dining spots in a new city, my advice is to ask the locals, such as your taxi driver, where they would go to eat. When in Rome, do as Romans do! Be a local! (Do not eat at McDonalds in Paris!)
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#JudyJoo #FoodTips #Seafood #LocalDining #ChefLife #Foodie #EatLikeALocal #CulinaryTips #FoodLovers #RestaurantTips5 days ago via Instagram
@judyjoochef Instagram profile imageThank you @brokenpalate and @lainedoss for the feature! From a career in finance to following my passion in the culinary world, it’s been a transformative journey. I never thought it would lead to where I am now, but here I am!

This piece dives into my adventures with Seoul Bird, exploring how Korean fried chicken became a fan favorite, and my aspirations to bring Korean flavors around the world.

It’s a story of change, creativity, and the love of food that has shaped my life. Check out the full article to learn more about my slightly random path into the culinary world. Link in bio!

#JudyJoo #CulinaryJourney #SeoulBird #KoreanFriedChicken #FoodCulture #NYCEats #ChefLife #FromFinanceToFood1 week ago via Instagram
@judyjoochef Instagram profile imageFamily meals are a cornerstone of Korean culture, where the table is adorned with an array of small dishes (banchan), showcasing a main course often barbecued meat cooked on a grill built into the table. 

One of the favourites is kalbi (marinated beef short-rib), which is not just a meal, but a convivial experience, bringing everyone together. It’s served with lettuce or perilla leaves (ssam), allowing everyone to wrap their meat with rice, kimchi, ssamjang hot sauce, or their preferred sides.

Thanks for the feature @goodfoodeveryday !  Check out their website (or mine) for the full recipe. •
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@judyjoochef Instagram profile imageHailing from the great state of New Jersey– I grew up eating buffalo wings. 

There was even a buffalo wings site on campus at my college in NYC called Pluck U. (who else remembers this chain? It was started by Columbia and NYU grads). It was open late, and our go to place for midnight munchies!

And, yes they do come from Buffalo, NY, a city upstate known for their bitterly cold winters and their nuclear hot wings. 

Here, I have twisted up the traditional Buffalo wings with a fusion of East meets West. Believe me, I am a mega fan of the original wing slathered in Frank’s hot sauce. But, these Korean-esque wings are drenched in a delectably spicy gochujang based hot sauce, offering a more earthy and umami flavor. 

With the perfect balance of heat, tang, and a hint of sweetness, each bite is an adventure in itself.

Elevate your Korean Buffalo Wings experience with these tips:

Ensure your wings are well-coated in potato starch for that irresistible crunch.

Fry to golden perfection and toss well in the sauce for a glossy spicy finish.

Serve hot and garnish with sesame seeds and finely chopped spring onions for an added burst of freshness. 

And, a side of your fave blue cheese dressing! 

Discover the full recipe and embark on your culinary exploration of Korean flavours at Judyjoo.com - link in bio!
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