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by Judy Kim
Korean Mung Bean & Kimchi Pancakes
An update to my Mom's Bindaeduk, mung bean pancake recipe. This an easy recipe to modify to your taste. I added ramps because they are in season and the addition of a Korean perilla leaf to each pancake gives it a fresh grassy flavor and a pretty presentation. But to simplify the steps, chop the perilla leaf and add it to the batter. When in doubt, always add more kimchi! For meal prep, make extra batter and make them fresh easy day. It will keep for a couple of days.
Yield: 4 to 6 servings
12 ounces yellow skinless mung beans
2 tablespoons white short grain rice
¼ pound pork (shoulder, loin or boneless pork chop), roughly chopped into 1/2-inch pieces
2 cloves garlic, roughly chopped
½ cup low sodium bone broth or chicken broth
1 cup chopped kimchi
1/4 cup reserved kimchi liquid
1 onion, diced
4 scallions, finely sliced
4 ramp leaves, finely sliced (optional)
Grapeseed or canola oil for pan frying
1 bunch perilla leaves (or shiso leaves)
¼ cup soy sauce
1 teaspoon sugar
½ teaspoon dark sesame oil
1 tablespoon toasted sesame seeds
4 scallions, finely sliced
Wash mung beans and rice in a colander until water runs clear. Transfer drained mung beans and rice into a bowl and fill with filtered water until just covered, soak overnight in the fridge.
In a large bowl season pork with ½ teaspoon salt, set aside.
In the bowl of a food processor add drained mung beans, rice, garlic, broth and 1 teaspoon salt. Pulse until slightly smooth but leaving some texture. Transfer to large bowl with pork, fold in kimchi, kimchi liquid, onion, scallions and ramps.
In a large nonstick pan over medium-high heat, add drizzle of oil. Add large spoonful of batter and spread into a thin 3-inch diameter pancake. Fry until golden brown on the bottom, place and press perilla leaf on top and flip; fry again until golden. Make pancakes in batches and add oil as needed. If batter is too thick, add splash of broth or water. Transfer pancakes to a plate.
Combine all sauce ingredients with 1 tablespoon water in a small bowl and serve with warm pancakes.
by Judy Kim
Yields: Approximately 36 puffs
1 cup all-purpose flour
4 tablespoons dry mustard
¾ cup whole milk, separated
1 stick (4 ounces) unsalted butter
½ teaspoon kosher salt
4 large eggs, at room temperature
½ cup freshly grated parmesan
¾ cup freshly grated Gruyère, separated
1 package (8 ounces) cream cheese
1 cup crème fraîche
¼ cup finely chopped chives
Preheat oven to 400°F. Line 2 rimmed sheet pans with parchment paper.
In a small bowl combine flour and dry mustard; set aside.
In a medium sauce pan over high heat add 1/2 cup milk, butter, ¼ cup water and salt; bring to a boil. Add the flour mixture all at once and reduce heat to medium low. Using a wooden spoon, stir vigorously until the mixture forms a thick ball of dough and coats the sides of the pan, about 2-3 minutes. The dough should be smooth. Remove from heat and cool slightly. Beat in eggs one at a time until completely incorporated. Add Parmesan and 1/2 cup Gruyère; stir until well mixed.
Using a small ice cream scooper or 1 tablespoon measure, drop dough on parchment lined sheet pans. Space evenly about 1-inch apart. Lightly brush dough with remaining milk and top with remaining Gruyère. Bake on middle rack until puffed and golden brown, about 20 minutes. Rotate halfway through. Cool completely on wire racks.
Meanwhile, mix filling ingredients together in a small bowl. Spoon filling into a pastry bag fitted with a large star tip, such as a Wilton 1M tip. Just before serving cut off top quarter of each puff, pipe cream cheese filling and replace top.
Note: Gougères can be frozen after completely cooled, up to 2 months. Reheat in the oven before serving.