Green Bean Pancake Recipes

CHINESE SCALLION PANCAKES

Steps:

• Mix salt with all purpose flour.
• Prepare a large mixing bowl. Dig a small hole in center and then pour the hot water in. Wait for 10 minutes and then stir in the cold water and vegetable oil. Grasp everything to form a ball, cover and rest for 5 minutes and then knead until very smooth (around 3-5 minutes ). The dough should be quite soft. Cover the rest for 20 to 30 minutes.
• After resting, the dough should be quite easy to roll out. Divide the large dough into 4 pieces and roll each piece into a large around circle. Brush some oil, sprinkle Chinese five spice power and chopped scallion (leave the 1 cm of the edge empty).
• Roll up the circle into a cylinder. And further roll into the shape of a snail. Cover with wet cloth and rest for 10 to 15 minutes.Roll the snail out to another thin circle.
• Brush some cooking oil on the pan and move the circle into the pan. Use middle fire to pan-fry until the surface becomes brown around 2-3 minutes. And turn over to fry for another 1 to 2 minutes. Use a spatula to press the circle from time and time especially the central part to ensure the circle is evenly fried.
• Remove the circle out and cut into wedges.

NOKDUJEON OR NOKDU BINDAETTEOK (MUNG BEAN PANCAKES)

Steps:

• Rinse and soak the mung beans in water for 3 - 4 hours. Drain.
• Meanwhile, cook the mung bean sprouts in boiling water for about 2 minutes (you can skip this blanching if preferred). Rinse in cold water to stop cooking. Drain and gently squeeze out excess water. Thinly slice the kimchi and scallions. In a large bowl, combine the kimchi, bean sprouts, scallions, meat, soy sauce, sesame oil and garlic. Mix well.
• In a blender, grind 2 cups of the soaked beans in 3/4 cup of cold water with 1/2 teaspoon of salt until it has a coarse, sandlike consistency.
• Add to the vegetable and meat mixture. Repeat with the remaining beans. Gently mix the mung bean batter until the ingredients are evenly distributed.
• Heat 2 tablespoons or more of oil in a non-stick pan over medium to medium high heat. (See note.) Ladle the mixture into the pan and spread it evenly into a thin round shape. Cook until the bottom is golden brown (2 - 3 minutes), and turn it over, adding more oil. Press it down with a spatula, and cook for another 2- 3 minutes. Repeat the process with the rest of the mixture.
• Serve hot off the pan with a dipping sauce.

MUNG BEAN PANCAKES (BINDAETTEOK)

Steps:

• Combine the skinned mung beans and sweet rice in a large bowl, rinse and drain in cold water a couple of times. Cover with water, and soak overnight (8 hours). Drain. You should have about 2¾ cups of beans and rice.
• Combine the soy sauce and vinegar in a small bowl to make the dipping sauce. Set aside. Combine the bean and rice mixture and ¾ cup water in the workbowl of a food processor and grind until it's creamy (1 to 2 minutes). Transfer to a large bowl. Add kimchi, green onion, garlic, gosari, mung bean sprouts, pork, egg, kosher salt, ground black pepper, and toasted sesame oil. Mix well.
• Heat a skillet over medium high heat. Add 1 to 2 tablespoons vegetable oil and swirl it around to coat the bottom of the pan. Add about 1 cup of batter. Spread with the back of a spoon to make a nice 6-inch round pancake. Cook until the bottom turns light golden brown and crunchy, 2 to 3 minutes.
• Turn it over and cook until the second side turns light golden brown, another 2 minutes. Turn it over once more and cook another 2 minutes on the first side. Add more vegetable oil to the pan if needed. Transfer the pancake to a large plate. Garnish with silgochu (if used). Repeat with the remaining batter.
• Serve immediately with the dipping sauce on the side.

BINDAETTEOK (MUNG BEAN PANCAKES)

Steps:

• The child can combine the mung beans and rice in a fine-meshed colander. Rinse well with cold water, then drain. Transfer to a bowl and add 8 cups of lukewarm water. Cover the bowl and soak at room temperature for at least 6 hours and up to 24 hours, changing the water once or twice.
• Make the dipping sauce. The child can combine the soy sauce, sesame oil, rice vinegar and ground red pepper in a small bowl and mix until blended. The adult can mince the scallions and add to the sauce. Set aside at room temperature.
• Make the pancakes. The child can combine the kimchi liquid, fish sauce (if using), sesame oil, soy sauce, salt, and 1/2 cup water in a small mixing bowl and pour into a food processor. The adult can drain the beans and rice and add to the food processor. Process until the batter is coarse and chunky, not perfectly smooth. Do not overmix. Transfer to a large bowl, finely chop the kimchi and stir into the batter.
• Fry the pancakes. The child can line a plate with paper towels and set aside. The adult can place a large nonstick skillet over medium heat and add 1 to 2 tablespoons of the vegetable oil. Heat until the oil shimmers. Using a 1/4 cup measure, ladle in the pancake batter, flattening each pancake to 1/3-inch thickness. Cook until crisp and browned on one side, 2 to 4 minutes. Flip the pancakes and cook until browned on the other side, another 2 to 4 minutes. Transfer to the paper towel-lined plate, then to a warmed serving platter and serve with the dipping sauce.

GREEN BEAN PANCAKE

Steps:

• Snap off stems and tips and cut green beans into 1 inch or 2 inch pieces, place in kettle with small amount of water and steam for a few minutes until just barely tender. Remove from heat. (Canned or previously cooked green beans can be substituted, but fresh tastes better.).
• On low heat, heat 1 TBSP olive oil in a 6 inch or larger frying pan.
• Beat egg.
• Drain beans and add to egg. Add Mrs. Dash Tomato Basil Garlic seasoning to taste (approximately 1/4 tsp).
• Pour mixture into heated frying pan. Cover.
• Cook until egg is solid and slightly golden brown on bottom.
• Turn pancake over. Turn heat off. Cover pan.
• Allow pancake to cook in retained heat for about a minute until slightly golden brown on the bottom.
• Serve and enjoy! (Salt to taste if necessary.).

MY NANA'S FAMOUS GREEN BEANS

Steps:

• Cut the bacon into small pieces and cook over medium heat in a heavy 3 qt saucepan until the bacon is fully rendered.
• DO NOT remove any of the bacon grease - it's what makes these green beans so amazing!
• Add the onions and saute with bacon until transparent.
• Add green beans and pepper and stir making sure the bacon drippings are getting mixed in well.
• Add chicken broth and reduce heat to low.
• Cover and continue cooking the green beans for 30 minutes up to two hours, stirring occasionally. Make sure there is liquid in the bottom of your pot so that the beans don't get scorched.
• Check for seasoning levels and add salt and pepper if necessary.
• Enjoy!