February 1, 2018 · 1:44 pm
Korean Kimchi Mung Bean Pancakes
Detoxify your body while eating these Mung bean pancakes packed with superfood ingredients. This savory pancake is served with a side of dressed up soy sauce, you can eat it this way or straight up. It’s jammed packed with a complete balance of proteins in the grains combined with legumes. You can skip the meat and still get every nutrient your body needs!
Korean Kimchi Mung Bean Pancakes
By Rina Oh
Servings: 4
Time: 20 Minutes
Ingredients
- 1 cup shelled and split mungbeans rehydrated in water
- 2 tablespoons cornstarch
- 1 egg
- 1 ¼ cup white flour
- 2 cups water
- 4 bunches of scallions
- ½ cup kimchi, chopped
- ¼ cup sunflower or safflower oil
Directions
- In a food processor, pulse the mungbeans until they are broken down and still grainy for about 30 seconds.
- Add egg, cornstarch, flour, and water and continue pulsing for 30 more seconds. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
- Transfer batter into a bowl, add scallions with kimchi and stir using a spatula.
- Heat a nonstick pan on the stovetop for a minute on high heat. Add vegetable oil and let it heat for another 30 seconds.
- Add about two ladles of pancake mixture and evenly spread it out using a spatula. Use the spatula to even out the sides of the pancake. You may add some oil around the sides of the pancake at this point. Move the pan around to prevent the pancake from sticking to the pan, as the batter absorbs the oil. Cook for about two minutes.
- Flip the pancake and repeat the steps above.
- You will know the pancake is finished when it gets brown and crispy.
- Remove from heat and transfer to a cutting board. Slice the pancake with a sharp knife into eight wedges like a pizza. Serve with soy sauce on the side.
Tip: For best results and time efficiency, soak the mungbeans overnight in the refrigerator. Mungbeans can be purchased in Asian markets and whole nutrition markets. Thanks to the internet, you can also order them online!
Filed under Dining with Outlaws, Hot on the Blog, Korean, Korean Food at Home, Recipes, Vegan, Vegetarian
Tagged as Appetizers, Dining with Outlaws, Everyday, Korean, Meals, Meatless Mondays, Mungbean, Pancakes, recipes, Rina Oh, Savory, Vegan, vegetarian, Weeknight
January 31, 2018 · 11:28 am
Brighten your culinary palate with this noodle dish traditionally served at large banquets. Korean restaurants offer this popular dish as an appetizer. It’s also a great way to use any leftovers you may have!
Korean Japchae (Stir-Fried Vermicelli with Vegetables)
By Rina Oh
Ingredients
- ¼ cup sunflower oil
- ½ cup julienned carrots
- 2 cups baby spinach
- 1 cup thin-sliced shiitake mushrooms
- 1 zucchini, julienned
- 4 ounces boneless beef short ribs, sliced very thinly
- 6 ounces Korean vermicelli (cellophane noodles)
- 4 quarts water
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
Directions
- Heat oil in a nonstick pan over high heat; add carrots, season with salt and pepper, and sauté until slightly softened, about 2 minutes. Transfer carrots to a large bowl. Repeat sauté process with spinach, mushrooms, and zucchini, respectively.
- Sauté beef in the remaining oil until browned completely, about 3 minutes; transfer to a cutting board and slice into thin slicers approximately the size of the vegetables.
- Bring water to a rolling boil in a large pot. Cook vermicelli at a boil until soft and stretchy, about 6 minutes; drain.
- Toss noodles with the vegetables in the bowl. Stir soy sauce, sugar, and sesame oil together in a small bowl to dissolve the sugar; pour over the noodles and vegetables and toss to coat.
- Divide noodles and vegetables between four bowls; garnish with sesame seeds to serve.
Tip: Prepare ingredients ahead of time and reserve in the refrigerator to help save time in planning healthy meals for the week! You can purchase the Korean vermicelli noodles at Asian Markets or online.
Filed under Dining with Outlaws, Hot on the Blog, Korean, Korean Food at Home, Recipes
Tagged as Bulgogi, Dining with Outlaws, japchae, Korean, Noodles, Rina Oh, Spinach, Vermicelli
January 30, 2018 · 1:49 pm
Korean Bulgogi Sliders
Take your sliders to the next level and add some Unami to it by marinating your protein with Korean BBQ sauce. It’s packed with flavor that is a bit different and familiar at the same time!
Korean Bulgogi Sliders
By Rina Oh
Servings: 4
Time: 2 hours
Ingredients
- Buns:
- ½ cup lukewarm water
- 1 tablespoon yeast
- 1 tablespoon sugar
- 1 whole egg
- 1 tablespoon of vegetable oil
- 2 cups all purpose flour
- 2 teaspoons kosher salt
- Sliders:
- 1 pound ground beef
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 teaspoon rice wine vinegar
- 2 scallions, sliced thinly
Directions
- Mix water and yeast with sugar and allow to proof for 5 minutes in a warm area; add egg with vegetable oil and mix thoroughly.
- Combine dry ingredients and add liquid mixture. Knead the dough for a few minutes. Cover and allow to rise for 1 ½ hours in a warm area.
- Preheat oven to 350°F (180°C).
- Prepare grill for direct high heat (450°F to 500°F; 230°C to 600°C).
- Divide dough into 8 to 10 or smaller balls if desired.
- Bake in the oven for 12 to 15 minutes until golden brown.
- Combine all the ingredients for the sliders. Form mixture into small patties.
- Preheat grill on high and brush the patties with vegetable oil. Place on grill and cook to desired temperature; remove patties from grill once they are cooked and allow to rest for 5 minutes.
- Slice buns with a serrated knife and place patties on top; garnish with scallions if desired.
Tips: For medium, cook at high temperature for 3 minutes on each side. For well done, cook at temperature for 5 minutes on each side.
Filed under American Food, Dining with Outlaws, Food Porn, Hot on the Blog, Korean, Korean Food at Home, Recipes
Tagged as American Food, Bulgogi, Burgers, Dining with Outlaws, easy, Korean, Rina Oh, Sliders, Weeknight
