Korean Pancakes YUMMY ALERT!!!

[Guest guest]

Hi all!

Thought some of you might like these--I got the recipe from an issue of SAVEUR

magazine.

1 c. dried mung beans (I got a bag for 50 cents at a Chinese market)

1/3 c. water

3 scallions, chopped in 1 " pieces including the dark green part

1/2 c. bean sprouts, chopped

1/2 c. kim chee, chopped

2 T. kim chee brine

salt to taste

Soak the mung beans in warm water and whey overnight. Drain them and put the

soaked beans and the 1/3 c. water in a blender and process till it looks like

hummos. Put this mixture in a bowl and add the scallions, bean sprouts, kim

chee and juice, and salt. They recommend letting the batter sit in the fridge

for a day for better flavor. Spoon drop the batter and flatten into a frying

pan with a few T. of heated fat in it (I used bacon grease--lard would probably

be ideal). They should be about 3 " in diameter. Fry until golden, about 3 min

per side. Serve with a dipping sauce of 1/4 c. soy sauce with 1 T. vinegar.

These are DELICIOUS and you can add seafood, chopped pork, etc. at will.

Enjoy,