Mung Bean Cakes - {Noktu Puchimgae}

Recipe Ingredients

4 cups	640g / 22oz	Dried peeled mung beans (noktu)
10		Dried shiitake mushrooms - (to 12)
2 lbs	908g / 32oz	Green bean sprouts (sukju namul)
1 lb	454g / 16oz	Sliced pork loin - cut thin strips
1		Garlic head - minced
1 tablespoon	15ml	Toasted sesame seeds - crushed
1 tablespoon	15ml	Sesame oil
1		Cabbage kimchi - (14 oz)
1 tablespoon	15ml	Coarse salt
		Vegetable oil - for cooking

Recipe Instructions

Soak the dried mung beans in cold water for at least 2 hours.

Soak the mushrooms in cold water for about 1 hour. Squeeze the liquid from the mushrooms, cut off the stems and discard. Slice the mushrooms and set them aside in a bowl.

Blanch the bean sprouts briefly in boiling water. Rinse them in cold water immediately. Drain and squeeze the water from the sprouts. Set them aside in a second bowl.

Place the pork in a third bowl.

Divide the minced garlic evenly among the bowls of mushrooms, sprouts and pork. Then, add 1 teaspoon of sesame seeds and 1 teaspoon of sesame oil to each bowl. Mix.

Put about 1/3 of the mung beans into a food processor or blender, add 3/4 cup of water and puree. Pour the puree into a large bowl. Repeat with the remaining mung beans. Add the kimchi, mushrooms, sprouts and pork mixtures into the bowl of mung bean puree. Add the salt and mix thoroughly.

Heat a large nonstick frying pan over medium heat. Sprinkle some oil onto the surface. Spoon the batter into circles about 3 inches in diameter. Cook the cakes in batches until they are golden brown, 2 minutes a side.

This recipe yields 50 to 60 cakes.

Each of 60 cakes: 71 calories; 205 mg sodium; 6 mg cholesterol; 3 grams fat; 1 gram saturated fat; 16 grams carbohydrates; 3 grams protein; 0.37 gram fiber.

Source:
The Los Angeles Times, 07-18-2001

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