Step By Step Japanese and Korean Cooking/1999

Binatok (Pea and Rice Pancakes with Vegetables)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 makes approzimately 15 30 minutes 50 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6-1/2 oz dried split green peas 3-1/3 oz short-grain rice 1/2 cup all-purpose flour
2 eggs, beaten 1 cup water 1 medium carrot
1/2 green bell pepper 1/2 red bell pepper 6 green onions
1-1/4 inches ginger 2 cloves garlic 2 teaspoons soy sauce
2 tablespoons vegetable oil 1 tablespoon sesame oil finely sliced green onions, to garnish
SAUCE: 2 green onions, very finely chopped 1/4 cup soy sauce 2 tablespoons water
2 teaspoons sesame oil



1 Wash peas and rice in a colander under cold running water until water runs clear. Pour peas and rice into a pan, cover with cold water and bring to boil. Cook for 25 minutes, adding more water if necessary, or until the peas are very soft. Cool, then puree in a food processor. Add flour, eggs and most of the water; pulse until a smooth batter forms, adding more water until the mixture is a thick pouring consistency. (You may need more than 1 cup of water.)
2 Peel carrot, remove membrane and seeds from bell peppers, trim green onions. Cut these vegetables into fine matchsticks about 1-1/2 inches long. Finely grate the ginger and chop the garlic. Pour batter into a bowl; stir in vegetables, ginger, garlic and soy sauce.
3 Heat a heavy-based pan over medium heat and, when oil, brush with a little vegetable oil and sesame oil. Pour in 2 tablespoons of batter; cook for 3-5 minutes. When base is cooked, gently run a spatula around bottom of pancake to release from pan. Turn pancake over, cook other side 2 minutes. Cover pan for about 30 seconds to ensure pancake is cooked, then place on a plate; keep warm in very slow oven while other pancakes cook.
4 TO MAKE SAUCE: Combine green onions, soy sauce, water and oil in a bowl; mix well.
5 Scatter pancakes with green onions; serve with the sauce.

Back