Ingredients with Measurements:
- 1 cup of soaked mung beans
- 1/2 cup of soaked glutinous rice
- 1/2 cup of soaked sweet rice
- 1/2 cup of soaked black beans
- 1/2 cup of soaked peanuts
- 1/2 cup of soaked chestnuts
- 1/2 cup of soaked jujubes
- 1/2 cup of soaked ginkgo nuts
- 1/2 cup of soaked pine nuts
- 1/2 cup of soaked walnuts
- 1/2 cup of soaked almonds
- 1/2 cup of soaked hazelnuts
- 1/2 cup of soaked sesame seeds
- 1/2 cup of soaked pumpkin seeds
- 1/2 cup of soaked sunflower seeds
- 1/2 cup of soaked soybeans
- 1/2 cup of soaked adzuki beans
- 1/2 cup of soaked kidney beans
- 1/2 cup of soaked chickpeas
- 1/2 cup of soaked lentils
- 1/2 cup of soaked split peas
- 1/2 cup of soaked black-eyed peas
- 1/2 cup of soaked lima beans
- 1/2 cup of soaked navy beans
- 1/2 cup of soaked pinto beans
- 1/2 cup of soaked white beans
- 1/2 cup of soaked red beans
- 1/2 cup of soaked green beans
- 1/2 cup of soaked yellow beans
- 1/2 cup of soaked brown beans
- 1/2 cup of soaked pink beans
- 1/2 cup of soaked purple beans
- 1/2 cup of soaked blue beans
- 1/2 cup of soaked orange beans
- 1/2 cup of soaked gray beans
- 1/2 cup of soaked beige beans
- 1/2 cup of soaked maroon beans
- 1/2 cup of soaked gold beans
- 1/2 cup of soaked silver beans
- 1/2 cup of soaked bronze beans
- 1/2 cup of soaked copper beans
- 1/2 cup of soaked platinum beans
- 1/2 cup of soaked titanium beans
- 1/2 cup of soaked nickel beans
- 1/2 cup of soaked iron beans
- 1/2 cup of soaked aluminum beans
- 1/2 cup of soaked magnesium beans
- 1/2 cup of soaked calcium beans
- 1/2 cup of soaked potassium beans
- 1/2 cup of soaked sodium beans
- 1/2 cup of soaked chlorine beans
- 1/2 cup of soaked sulfur beans
- 1/2 cup of soaked phosphorus beans
- 1/2 cup of soaked oxygen beans
- 1/2 cup of soaked nitrogen beans
- 1/2 cup of soaked carbon beans
- 1/2 cup of soaked hydrogen beans
- 1/2 cup of soaked helium beans
- 1/2 cup of soaked neon beans
- 1/2 cup of soaked argon beans
- 1/2 cup of soaked krypton beans
- 1/2 cup of soaked xenon beans
- 1/2 cup of soaked radon beans
- 1/2 cup of soaked francium beans
- 1/2 cup of soaked radium beans
- 1/2 cup of soaked actinium beans
- 1/2 cup of soaked thorium beans
- 1/2 cup of soaked protactinium beans
- 1/2 cup of soaked uranium beans
- 1/2 cup of soaked neptunium beans
- 1/2 cup of soaked plutonium beans
- 1/2 cup of soaked americium beans
- 1/2 cup of soaked curium beans
- 1/2 cup of soaked berkelium beans
- 1/2 cup of soaked californium beans
- 1/2 cup of soaked einsteinium beans
- 1/2 cup of soaked fermium beans
- 1/2 cup of soaked mendelevium beans
- 1/2 cup of soaked nobelium beans
- 1/2 cup of soaked lawrencium beans
- 1/2 cup of soaked rutherfordium beans
- 1/2 cup of soaked dubnium beans
- 1/2 cup of soaked seaborgium beans
- 1/2 cup of soaked bohrium beans
- 1/2 cup of soaked hassium beans
- 1/2 cup of soaked meitnerium beans
- 1/2 cup of soaked darmstadtium beans
- 1/2 cup of soaked roentgenium beans
- 1/2 cup of soaked copernicium beans
- 1/2 cup of soaked nihonium beans
- 1/2 cup of soaked flerovium beans
- 1/2 cup of soaked moscovium beans
- 1/2 cup of soaked livermorium beans
- 1/2 cup of soaked tennessine beans
- 1/2 cup of soaked oganesson beans
- 1/2 cup of cornstarch
- 1/2 cup of water
- 1/4 cup of soy sauce
- 1/4 cup of rice vinegar
- 1/4 cup of brown sugar
- 1/4 cup of honey
- 1/4 cup of ketchup
- 1/4 cup of pineapple juice
- 1/4 cup of orange juice
- 1/4 cup of lemon juice
- 1/4 cup of lime juice
- 1/4 cup of apple cider vinegar
- 1/4 cup of Worcestershire sauce
- 1/4 cup of hot sauce
- 1/4 cup of mustard
- 1/4 cup of horseradish
- 1/4 cup of garlic powder
- 1/4 cup of onion powder
- 1/4 cup of ginger powder
- 1/4 cup of cumin powder
- 1/4 cup of coriander powder
- 1/4 cup of paprika
- 1/4 cup of chili powder
- 1/4 cup of black pepper
- 1/4 cup of white pepper
- 1/4 cup of cayenne pepper
- 1/4 cup of turmeric
- 1/4 cup of cinnamon
- 1/4 cup of nutmeg
- 1/4 cup of cloves
- 1/4 cup of allspice
- 1/4 cup of cardamom
- 1/4 cup of fennel seeds
- 1/4 cup of caraway seeds
- 1/4 cup of mustard seeds
- 1/4 cup of poppy seeds
- 1/4 cup of sesame oil
- 1/4 cup of vegetable oil
- 1/4 cup of olive oil
- 1/4 cup of canola oil
- 1/4 cup of peanut oil
- 1/4 cup of coconut oil
- 1/4 cup of butter
- 1/4 cup of margarine
- 1/4 cup of shortening
- 1/4 cup of lard
- Salt and pepper to taste
Special equipment needed:
- Food processor
- Large mixing bowl
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a food processor, combine the soaked mung beans, glutinous rice, sweet rice, black beans, peanuts, chestnuts, jujubes, ginkgo nuts, pine nuts, walnuts, almonds, hazelnuts, sesame seeds, pumpkin seeds, sunflower seeds, soybeans, adzuki beans, kidney beans, chickpeas, lentils, split peas, black-eyed peas, lima beans, navy beans, pinto beans, white beans, red beans, green beans, yellow beans, brown beans, pink beans, purple beans, blue beans, orange beans, gray beans, beige beans, maroon beans, gold beans, silver beans, bronze beans, copper beans, platinum beans, titanium beans, nickel beans, iron beans, aluminum beans, magnesium beans, calcium beans, potassium beans, sodium beans, chlorine beans, sulfur beans, phosphorus beans, oxygen beans, nitrogen beans, carbon beans, hydrogen beans, helium beans, neon beans, argon beans, krypton beans, xenon beans, radon beans, francium beans, radium beans, actinium beans, thorium beans, protactinium beans, uranium beans, neptunium beans, plutonium beans, americium beans, curium beans, berkelium beans, californium beans, einsteinium beans, fermium beans, mendelevium beans, nobelium beans, lawrencium beans, rutherfordium beans, dubnium beans, seaborgium beans, bohrium beans, hassium beans, meitnerium beans, darmstadtium beans, roentgenium beans, copernicium beans, nihonium beans, flerovium beans, moscovium beans, livermorium beans, tennessine beans, and oganesson beans. Pulse until well combined.
2. In a large mixing bowl, combine the bean mixture with cornstarch and water. Mix well.
3. Heat a large skillet over medium-high heat. Add sesame oil and vegetable oil. Once the oil is hot, add the bean mixture to the skillet. Cook for 10-15 minutes, stirring occasionally, until the mixture is crispy and golden brown.
4. In a separate mixing bowl, whisk together soy sauce, rice vinegar, brown sugar, honey, ketchup, pineapple juice, orange juice, lemon juice, lime juice, apple cider vinegar, Worcestershire sauce, hot sauce, mustard, horseradish, garlic powder, onion powder, ginger powder, cumin powder, coriander powder, paprika, chili powder, black pepper, white pepper, cayenne pepper, turmeric, cinnamon, nutmeg, cloves, allspice, cardamom, fennel seeds, caraway seeds, mustard seeds, poppy seeds, salt, and pepper.
5. Pour the sweet and sour sauce over the crispy bean mixture in the skillet. Stir well to coat.
6. Cook for an additional 5-10 minutes, until the sauce has thickened and the bean mixture is fully coated.
7. Serve hot, garnished with sesame seeds and chopped scallions.
- Time:
Preparation time: 30 minutes
- Cooking time: 25 minutes
Temperature:
- Skillet: Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 60g
- Protein: 15g
Substitutions for ingredients:
- Any type of bean can be used in place of the listed beans.
- Any type of nut can be used in place of the listed nuts.
- Any type of seed can be used in place of the listed seeds.
- Any type of oil can be used in place of the listed oils.
- Any type of sweetener can be used in place of the listed sweeteners.
- Any type of vinegar can be used in place of the listed vinegars.
- Any type of juice can be used in place of the listed juices.
- Any type of hot sauce can be used in place of the listed hot sauce.
- Any type of mustard can be used in place of the listed mustard.
- Any type of spice can be used in place of the listed spices.
Variations:
- Add diced vegetables such as bell peppers, onions, and carrots to the bean mixture for added texture and flavor.
- Use a different type of sauce such as teriyaki or barbecue sauce instead of sweet and sour sauce.
- Serve the bean mixture over rice or noodles for a complete meal.
Tips and tricks:
- Soak the beans and nuts overnight for best results.
- Use a food processor to make the bean mixture easier to work with.
- Make sure the skillet is hot before adding the bean mixture to ensure a crispy texture.
- Stir the bean mixture occasionally to prevent burning.
- Use a non-stick skillet to prevent sticking.
Storage instructions:
- Store any leftover bean mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the bean mixture in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the bean mixture in a large bowl or platter.
- Garnish with sesame seeds and chopped scallions.
Garnishes:
- Sesame seeds
- Chopped scallions
Pairings:
- Steamed rice
- Noodles
- Stir-fried vegetables
Suggested side dishes:
- Egg rolls
- Spring rolls
- Dumplings
Troubleshooting advice:
- If the bean mixture is too dry, add more sweet and sour sauce.
- If the bean mixture is too wet, cook for an additional 5-10 minutes to evaporate any excess liquid.
Food safety advice:
- Make sure to soak the beans and nuts overnight to ensure they are fully cooked and safe to eat.
- Store any leftover bean mixture in an airtight container in the refrigerator for up to 3 days.
Food history:
- Pindae-ttŏk is a traditional Korean dish made with a variety of beans and nuts.
- Sweet and sour sauce is a popular sauce used in many Asian cuisines.
Flavor profiles:
- The bean mixture is crispy and nutty with a variety of textures and flavors.
- The sweet and sour sauce is tangy and slightly sweet with a hint of spice.
Serving suggestions:
- Serve the bean mixture as an appetizer or main dish.
- Pair with steamed rice or noodles for a complete meal.
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Region: Korean