Ingredients with Measurements:
- 1 cup of soaked mung beans
- 1/2 cup of soaked glutinous rice
- 1/2 cup of chopped scallions
- 1/4 cup of chopped garlic
- 1/4 cup of chopped ginger
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped onion
- 1/4 cup of chopped carrots
- 1/4 cup of chopped zucchini
- 1/4 cup of chopped mushrooms
- 1/4 cup of chopped bell peppers
- 1/4 cup of chopped jalapenos
- 1/4 cup of chopped Thai chilies
- 1/4 cup of soy sauce
- 1/4 cup of sesame oil
- 1/4 cup of vegetable oil
- 1/4 cup of rice vinegar
- 1/4 cup of sugar
- 1/4 cup of gochujang (Korean chili paste)
- 1 pound of ground pork
Special Equipment Needed:
- Food processor or blender
- Large mixing bowl
- Non-stick skillet or griddle
- Spatula
Step-by-Step Instructions:
1. In a food processor or blender, grind the soaked mung beans and glutinous rice until smooth.
2. In a large mixing bowl, combine the ground mung beans and rice with chopped scallions, garlic, ginger, cilantro, onion, carrots, zucchini, mushrooms, bell peppers, jalapenos, soy sauce, sesame oil, and vegetable oil. Mix well.
3. Heat a non-stick skillet or griddle over medium heat. Scoop about 1/4 cup of the mixture onto the skillet and flatten it with a spatula to form a patty. Cook for 3-4 minutes on each side until golden brown. Repeat until all the mixture is used up.
4. In a separate skillet, cook the ground pork over medium heat until browned. Add rice vinegar, sugar, and gochujang. Stir well and cook for another 2-3 minutes until the sauce thickens.
5. Serve the Pindae-ttŏk with Spicy Pork on a plate with the pork sauce on top.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet or griddle: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 25g
- Saturated fat: 6g
- Cholesterol: 75mg
- Sodium: 900mg
- Total carbohydrates: 30g
- Dietary fiber: 3g
- Sugars: 14g
- Protein: 25g
Substitutions for ingredients:
- Ground pork can be substituted with ground beef, chicken, or turkey.
- Vegetables can be substituted with any other vegetables of your choice.
Variations:
- Pindae-ttŏk can be made with just mung beans and rice without any vegetables.
- The pork sauce can be made less spicy by reducing the amount of gochujang.
Tips and Tricks:
- Soak the mung beans and glutinous rice overnight for best results.
- Use a non-stick skillet or griddle to prevent the patties from sticking.
- Make sure the pork sauce is thick enough to coat the Pindae-ttŏk.
Storage Instructions:
- Store the Pindae-ttŏk and pork sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the Pindae-ttŏk in a skillet or griddle over medium heat for 2-3 minutes on each side.
- Reheat the pork sauce in a separate skillet over low heat until warm.
Presentation Ideas:
- Serve the Pindae-ttŏk with Spicy Pork on a bed of lettuce or rice.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions
- Chopped cilantro
Pairings:
- Korean rice wine (makgeolli)
- Korean beer (hite or cass)
- Green tea
Suggested Side Dishes:
- Kimchi
- Pickled vegetables
- Steamed vegetables
Troubleshooting Advice:
- If the Pindae-ttŏk is too soft, add more glutinous rice to the mixture.
- If the pork sauce is too thick, add more rice vinegar to thin it out.
Food Safety Advice:
- Make sure the ground pork is cooked to an internal temperature of 160°F (71°C) to prevent foodborne illness.
Food History:
- Pindae-ttŏk is a traditional Korean dish made with ground mung beans and glutinous rice. It is often served as a snack or appetizer.
Flavor Profiles:
- The Pindae-ttŏk has a crispy exterior and a soft, chewy interior with a nutty flavor from the mung beans and glutinous rice.
- The pork sauce is spicy, sweet, and tangy with a hint of umami from the gochujang.
Serving Suggestions:
- Serve the Pindae-ttŏk with Spicy Pork as a snack, appetizer, or main dish.
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Region: Korean