Ingredients with Measurements:
- 1 cup of soaked mung beans
- 1/2 cup of chopped kimchi
- 1/4 cup of chopped scallions
- 1/4 cup of all-purpose flour
- 1/4 cup of water
- 1 tablespoon of sesame oil
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- Vegetable oil for frying
Special equipment needed:
- Food processor or blender
- Large skillet or frying pan
Step-by-step instructions:
1. Rinse and soak 1 cup of mung beans in water for at least 4 hours or overnight.
2. Drain the soaked mung beans and put them in a food processor or blender. Pulse until the beans are coarsely ground.
3. In a mixing bowl, combine the ground mung beans, 1/2 cup of chopped kimchi, 1/4 cup of chopped scallions, 1/4 cup of all-purpose flour, 1/4 cup of water, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well.
4. Heat enough vegetable oil in a large skillet or frying pan over medium-high heat.
5. Scoop about 2 tablespoons of the mixture and form it into a patty. Repeat until all the mixture is used up.
6. Fry the patties in the hot oil until golden brown and crispy, about 2-3 minutes per side.
7. Drain the patties on a paper towel-lined plate to remove excess oil.
Time:
Preparation time: 4 hours (soaking time) + 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes about 12 patties
Nutritional information:
Per serving (2 patties):
Calories: 210
Total fat: 10g
Saturated fat: 1.5g
Cholesterol: 0mg
Sodium: 510mg
Total carbohydrate: 23g
Dietary fiber: 4g
Total sugars: 3g
Protein: 8g
Substitutions for ingredients:
- Mung beans can be substituted with split peas or lentils.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
- All-purpose flour can be substituted with rice flour or cornstarch.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add chopped vegetables such as carrots or zucchini to the mixture.
- Use different types of kimchi for different flavors.
- Make the patties smaller to serve as appetizers.
Tips and tricks:
- Make sure to drain the excess water from the soaked mung beans before grinding them.
- Adjust the seasoning to your taste.
- Use a non-stick skillet or add more oil if the patties stick to the pan.
Storage instructions:
- Store the leftover patties in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the patties in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the patties on a platter with a side of dipping sauce.
- Garnish with chopped scallions or sesame seeds.
Garnishes:
- Chopped scallions
- Sesame seeds
Pairings:
- Serve with a side of steamed rice or noodles.
- Pair with a refreshing cucumber salad or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Noodles
- Cucumber salad
- Pickled vegetables
Troubleshooting advice:
- If the patties are too wet, add more flour or cornstarch to the mixture.
- If the patties are too dry, add more water or oil to the mixture.
Food safety advice:
- Make sure to cook the patties thoroughly to avoid any foodborne illnesses.
Food history:
- Pindae-ttŏk is a traditional Korean dish made with ground mung beans and various ingredients. It is often served as a snack or side dish.
Flavor profiles:
- Savory, slightly spicy, and nutty.
Serving suggestions:
- Serve the patties hot and crispy.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean