Taegu Stuffed Mung Bean Pancakes – a typical dish you will find at any Korean Restaurant, I was served this at a friend’s home. I simply had to ask for the recipe, it was delicious.
Spicy and delicious, with a great texture. It was one of those dishes, you just could not figure out how it was made. Mung beans ! That was a first for me. It is available in all the super markets.
Taegu Stuffed Mung Bean Pancakes
- 2 c. dried split mung beans, soaked in water 4 hours, drained well
- 1 c. favorite cabbage kim chee (Korean style pickled vegetable), coarsely chopped
- 1 tsp. peanut oil
- 1/4 lb. ground pork
- 1 cloves garlic, minced
- 2 TB green onion, chopped
- 1 c. water
- pinch salt, white pepper
- oil for frying
- 1/2 (20 oz.) block tofu, drained, crumbled
- 2 oz. taegu (Korean style seasoned cuttlefish), coarsely chopped
- 1 c. favorite cabbage kim chee (Korean style pickled vegetable), drained
- In a skillet over medium heat, brown pork in oil.
- Add garlic and onion.
- In a blender, process beans and water until smooth.
- Transfer into a mixing bowl with pork mixture, kim chee, salt and pepper.
- In a skillet over medium high heat; drop by heaping tablespoons into oil.
- Brown on both sides.
How To Serve:
- For service: In a mixing bowl, gently toss tofu, taegu and kim chee.
- On work surface divide taegu mixture among pancakes; roll tightly.
- Serves 4-6.