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빈대떡, 설날의 경계를 넘다...

by 슈퍼맘빅토리아 2011. 2. 10.

** Korea herald에 빈대떡에 대한 기사가 났습니다.

    음력 설날 명절이라 빈대떡과 만두를 준비한다고 미국 친구들에게 말하니

    어떤 음식인지 궁금해하던지라 기사를 옮겨와 포스팅합니다.

    2011년 1월 28일자에 난 기사입니다.

Bindaetteok, beyond its Seollal roots

2011-01-28 19:03

 

               In the quiet of a weekday afternoon ― when the cold spins out a strange, solemn silence ―

 

■ Bindaetteok at Home

Park Hyatt Seoul’s The Lounge shares its bindaetteok recipe, which incorporates classic ingredients like kimchi and bean sprouts.

Ingredients

● 150 g mung beans
● 150 ml water
● 80 g kimchi
● 20 g bean sprouts
● 20 g bracken roots
● 5 g finely chopped green onions
● 5 g minced garlic
● 10 g salt
● 80 g pork
● 15 g sesame seed oil
● 25 ml cooking oil

Directions

1) Soak mung beans in water for five hours. Rub together with hands to get the skins to come off.

 

Then put mung beans and water into blender and grind.

2) Squeeze kimchi to remove all moisture and juices. Chop finely.

3) Blanch bean sprouts and bracken roots in boiling water. Squeeze free of moisture, then chop.

4) Mince pork.

5) Mix everything together, including garlic and sesame seed oil, and season with salt. Add water till the batter is the right consistency.

6) Heat up frying pan, add oil and then pour rounds and cook, flipping over until golden brown on both sides.

By Jean Oh (oh_jean@heraldm.com)