D10 July 31–Aug. 6, 2015 www.TasteAsia.org ALL PHOTOS BY MATTHEW MEAD/AP
RECIPE KOREAN MUNG BEAN PANCAKES Prep & Cooking Time: 7 hours (1 hour active) Makes: 10
INGREDIENTS For the Dipping Sauce • 1/4 cup plus 2 tablespoons low-sodium soy sauce • 1 tablespoon plus 1 teaspoon rice vinegar • 1/2 teaspoon sesame oil For the Pancakes • 2 1/2 cups cold water, divided • 2 teaspoons kosher salt, divided • 1 cup dried mung beans, rinsed • 2 tablespoons medium-grain white rice • 1/4 pound ground pork • 2 teaspoons minced garlic • 2 ounces bean sprouts (about 1 cup), coarsely chopped • 1/2 cup fine julienne red bell pepper • 1/3 cup thinly sliced scallions • 1 serrano chili, thinly sliced crosswise, with ribs and seeds (optional) • Vegetable oil, for frying
Classic Korean Pancakes Go Easily From Street Food to Dinner
DIRECTIONS To prepare the dipping sauce, in a small bowl, whisk together all the ingredients. Cover and set aside until ready to serve.
By Sara Moulton Mung beans have been a staple of the cuisines of India, China, Korea, and Southeast Asia for thousands of years—and with good reason. They are a delicious and healthy source of protein and fiber. In the United States, we tend to know them mostly in their sprouted state, and by the rather simple name of “bean sprouts.” But they also are delicious when consumed prior to sprouting, as you would a bean. For this recipe, inspired by a classic Korean street food, the mung beans are soaked and ground, then combined with other ingredients to form pancakes that are fried. Called “bindaetteok” in Korea, they can be flavored with scallions, kimchee, or even ground pork. The batter is made ahead of time, then shallow-fried and served hot, with or without a dipping sauce. The resulting pancakes are robust with a crispy exterior and a creamy interior. This recipe calls for ground pork, but you can leave it out to make them vegetarian. You’re also welcome to swap in different vegetables, including shredded raw carrots or sautéed sliced mushrooms, or add some chopped kimchee. (There are all kinds of tasty brands of kimchee at the supermarket these days.) The frying technique here is very important. The pancakes are cooked in 1/4 inch of vegeta-
These pancakes are delicious all by themselves, but the dipping sauce puts them over the top. Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows. She currently stars in public television’s “Sara’s Weeknight Meals” and has written three cookbooks, including “Sara Moulton’s Everyday Family Dinners.”
ble oil. Which is to say, they are shallow-fried, not deep-fried. Even so, you’ll want to choose an oil with a high smoke point, such as peanut, safflower, or sunflower. The label will let you know if the oil is appropriate for frying. Also, the oil must be heated to the right temperature before the batter is added. If it is too cold, the pancakes will absorb the oil and become soggy. If it’s too hot, they’ll brown too quickly and not cook on the inside. How will you know when the oil is hot enough? It’ll start to shimmer. To test, carefully tip the pan so the oil pools on one side, then dip the handle end of a wooden spoon into it. If the oil is ready, bubbles should rise up immediately. Be careful not to crowd the pan with too many pancakes at a time, which cools down the oil. You want the temperature to remain constant. After the pancakes are done, they should be drained on paper towels to eliminate any excess oil. You can serve them as quickly as you cook them (just as you would with flapjacks on a Saturday morning), or stash them in a 200 F oven to keep warm. These pancakes are delicious all by themselves, but the dipping sauce—soy sauce, rice vinegar, and sesame oil— puts them over the top. From The Associated Press
To make the pancakes, in a small bowl whisk together 2 cups of the water and 1 1/2 teaspoons of salt until the salt is dissolved. Add the mung beans and rice, then cover and refrigerate for at least 6 hours and up to 24 hours. After soaking, drain the beans and rice, and then transfer them to a blender. Add the remaining 1/2 cup water and purée until smooth. Set aside. Heat the oven to 200 F. In a large bowl, combine the pork, garlic and remaining 1/2 teaspoon of salt. Mix well. Add the bean sprouts, red pepper, scallions and serrano, if using, and stir well. Add the puréed bean and rice mixture and stir until well combined. In a large skillet over medium-high, heat 1/4-inch of the oil. Reduce the heat to medium and, working in batches of 2, add 1/4 cup of the batter to the skillet for each pancake, flattening the pancakes with the back of a spoon. Cook until browned on the bottoms, 3 to 4 minutes, and then carefully flip the pancakes, using two spatulas if necessary, and cook until the second side is browned and crisp, another 3 to 4 minutes. Transfer the pancakes to paper towels to drain. Once the pancakes have drained, transfer them to a baking sheet and set in the oven to keep warm. Repeat the procedure with the remaining batter.
NUTRITION INFORMATION Nutrition information per pancake: 170 calories; 70 calories from fat (41 percent of total calories); 8 g fat (1 g saturated; 0 g trans fats); 10 mg cholesterol; 550 mg sodium; 17 g carbohydrate; 4 g fiber; 2 g sugar; 8 g protein.
Pump Up the Flavor of Grilled Chicken With Korean Gochujang
We’ve been calling this method getting “gochujangified.” These thighs have been taken up a notch.
By J.M. Hirsch For many years, I was hooked on Thai red curry paste—a thick, unctuous seasoning that packs a little heat and a lot of savory deliciousness. It’s great whisked into vinaigrettes and marinades, smeared straight up onto steaks and chicken, blended into meatloaf and burgers, even puréed into hummus. Prior to that, I was smitten with miso, a Japanese seasoning paste made from fermented soybeans. It is crazy salty and savory and just a little sweet, and it can do so much more than just make the soup we all slurp at sushi restaurants. Vinaigrettes and marinades? Check. Corn and seafood chowders? Definitely! Meat rubs? Absolutely. But lately I’ve fallen for yet another Asian seasoning paste—gochujang, a Korean condiment made from chilies, rice, fermented soybeans, and a host of other ingredients. It tastes like a blend of sweet white miso and sriracha. It’s got kick, but it doesn’t overwhelm. It’s salty and savory, but sports just a touch of sweetness. And it is awesome on so many things. In this recipe, I turn it into a quick marinade for chicken thighs. You could stop there, just grilling the chicken, and then slapping the thighs on buns with a dollop of mayo and a slab of tomato. But I like to arrange the thighs on a platter and dress them up a bit with feta cheese and fresh mint. You then could eat them as is, or with hunks of flatbread. From The Associated Press
RECIPE GRILLED GOCHUJANG CHICKEN THIGHS WITH FETA AND FRESH MINT Gochujang is increasingly popular in the United States, and that’s making it easier to find. Check the international aisle at most larger grocers. It’s also widely available online and at Asian grocers.
Cooking Time: 20 minutes, plus marinating Serves: 6
INGREDIENTS • 3 tablespoons gochujang • 3 tablespoons rice vinegar or cider vinegar • 2 tablespoons low-sodium soy sauce • 12 boneless, skinless chicken thighs • 1 cup cherry or grape tomatoes, quartered • 1/2 cup crumbled feta cheese • 1/4 cup chopped fresh mint • 1/2 lemon • Ground black pepper • Flatbread (optional)
DIRECTIONS In a large zip-close plastic bag, combine the gochujang, vinegar, and soy sauce. Mix and mash until well combined, then add the chicken. Seal the bag, then overturn several times, or until all of the chicken is well coated with the marinade. Refrigerate for at least 30 minutes, or up to 4 hours. When ready to cook, heat the grill to mediumhigh. Just before cooking, use an oil-soaked paper towel held with tongs to coat the grates. Remove the chicken from the marinade and grill for 3 to 4 minutes per side, or until the chicken reaches 165 F at the thickest part. Transfer the chicken to a platter. Top the chicken with the tomatoes, then sprinkle the feta and mint over them. Squeeze the juice of the lemon over everything, and then season with pepper. Serve with flatbread, if desired.
NUTRITION INFORMATION Nutrition information per serving: 240 calories; 80 calories from fat (33 percent of total calories); 9 g fat (3.5 g saturated; 0 g trans fats); 140 mg cholesterol; 610 mg sodium; 8 g carbohydrate; 1 g fiber; 5 g sugar; 30 g protein.