Mung Bean Pancakes With Clams and Shrimp Bindaetteok (7)

This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. ― ED.

Normally, this is a very homey and hearty dish which can include any available vegetables or meat. Artist Yuran Lee brought this dish to another level by making it very refined and delicate. Coarsely chop the ingredients. You should be able to enjoy their individual tastes.

INGREDIENTS (serves 4-5) 1 cup MUNG BEANS (skinless), soaked in water for 4 hours 1¾ cup WATER 4 BACON STRIPS, grilled, drained of fat and chopped 1 ONION, chopped and stir-fried with oil 1 SCALLION, chopped ½ medium ZUCCHINI, cut into fine strips 1 "PUTGOCHU" (green chili), chopped ⅓ cup coarsely chopped SHRIMP ½ cup coarsely chopped CLAMS (or squid) 1 teaspoon SUGAR 2 teaspoons SALT BLACK PEPPER VEGETABLE OIL a handful "SUKAT" (chrysanthemum leaves) or DILL

1. Soak the beans in advance and then drain. Grind the beans with 1¾ cup water in a blender leaving a little texture to the beans. Transfer to a bowl.

2. Prepare bacon strips. Leave some bacon fat in the pan and cook the chopped onion until soft. Let cool. Prepare scallion, zucchini, putgochu, shrimp and clams. Add all the ingredients to the ground beans together with sugar, salt and pepper except sukat (or dill) and oil.

3. Heat a non-stick pan over medium heat and add 2 tablespoons of oil. Pour out one heaping tablespoon of batter per pancake to make each approximately 2½"/6.5 cm in diameter. When the top surfaces are beginning to dry, place a sukat (or dill) on top. Turn the pancakes over and lightly brown the other side.