South Korea, my first international destination to this beautiful
country left lots of good memories in my life. Being a vegetarian I never had a
chance of experimenting Korean food. But some where in my deep mind I wanted to
taste it badly.
Lately I have been exploring on World Wide Web for korean vegan
recipes & came across many delightful blogs who are purely vegan & now
it’s my chance to experience them.
I chose to make a simple pancake made of mung beans & kimchi. A little intro about Kimchi is that it's a traditional korean side dish made of napa cabbage as
main ingredient.
Kimchi has a fish sauce as one of the ingredients, but I replaced it with a vegan kimchi, which I bought from whole foods store. I served it with a Indian green chutney & it tasted yum.
Kimchi has a fish sauce as one of the ingredients, but I replaced it with a vegan kimchi, which I bought from whole foods store. I served it with a Indian green chutney & it tasted yum.
I got this delicious recipes from Beyond Kimchi blog & made little changes to it.
Yields : 10 pancakes
Ingredients
1/2 Cup moong dal
1/2 Cup moong dal
2 Tbs. rice
2 Tbs. scallions / spring onions
1/2 Cup chopped kimchee (Store bought)
1 Tsp. soy sauce
1&1/2 Tsp. red chili powder
Salt for taste
2 Tbs. sesame oil
- Soak moong dal & rice
for minimum 8hrs to 24hrs in refrigerator. Grind them coarsely & keep
aside.
- Now to the ground batter add scallions, kimchee, soy sauce, salt & chili powder. Mix them well.
- Now to the ground batter add scallions, kimchee, soy sauce, salt & chili powder. Mix them well.
- Heat pan with oil & add the batter as shown. You can make 3pancakes at a time depending on the pan width.
- Close it with a lid allowing it to cook completely. Now reverse the pancakes & cook them crisp on both sides.
- Once they are done crisp & cooked both sides remove them & repeat the same with other batch.
- Serve them warm with a sauce or chutney. I served it with cilantro chutney.
Note:
- The recipe I followed asked to refrigerate the soaked dal & rice.
- You can replace kimchee with other veggies like onion, ginger, corn & etc.
Delicious and mothwatering combination of mung, bean and kimchi. Looks simply wonderful.
ReplyDeleteDeepa
Very healthy dish.
ReplyDeleteI love kimichi.. Must try.. so tempting
ReplyDeleteExcellent and nutritious pancakes, vegan kimchi i should check here..
ReplyDeletethat last photo is mindblowing - I saw these being prepared in Korea on an episode of No Reservations with Anthony Bourdain - yours look just as good
ReplyDeleteGreat that you are trying to get accustomed to world cuisine and seems like this has been a successful attempt. Happy cooking.
ReplyDeletethat is so healthy and delicious!!! beautiful clicks!!
ReplyDeleteSowmya
I was wondering if you can show the picture of kimchi as well..This was a totally new one.
ReplyDeleteUpdated the post.. :)
DeleteThat was quick Sreevalli!! Thanks.
DeleteVery nice..and sounds so healthy as well..hearing about the Kimchee for the first time, should check it out..
ReplyDeleteYummy looking pancakes.. I will have try this recipe soon.
ReplyDeleteWow those pancakes look too good.. Book marking.
ReplyDeleteEven across the world, the cuisine seems similar right ? The seasonings are different, taste will be different, but at the end of it its a batter spread as a pan cake and served with locally available side dishes...Thanks for explaining about kimchee :-)
ReplyDeleteThis is very new to me...looks lovely
ReplyDeleteLove it. Wish I can grab the chopsticks and feed myself.
ReplyDelete