Ingredients /nutrition
- 220 g mung bean
- 120 g short grain rice
- 1 cup water
- 1/2 cup plain flour
- 2 lightly beaten eggs
- 1 finely chopped carrot
- 1 finely chopped onion
- 5 finely chopped spring onions, green part only
- 1 thinly sliced red pepper
- 3 cm finely grated ginger
- 2 finely chopped garlic cloves
- 60 g minced beef
- 2 tsp soy sauce
- 2 tbsp sunflower oil
- 1 1/2 tbsp sesame oil
- 2 finely chopped spring onions
- 1/4 cup Korean soy sauce
- 2 tbsp water
- 3 tbsp sesame oil
Methods / instructions
- Place beans, rice and enough water to cover in a saucepan and bring to boil.
- Cook for 28 minutes until bean soften.
- Transfer beans and remaining liquid to a blender or food processor together with flour and egg to form a smooth batter.
- Pour batter into bowl and combine together with vegetables, ginger, garlic, beef and soy sauce.
- Heat omelet pan with sunflower and sesame oil.
- Take 2 spoonful of batter and pour into pan.
- Cook until lightly brown before turn over.
- Transfer to serving plate and keep warm.
- To prepare the sauce, combine remaining ingredients in a sauceboat and serve together with omelets.
Servings: 4
More Korean Cookery:
Kimchi, barbeque, bbq beef recipes
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