Bindaetuk (rice and pea pancakes)
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Cauliflower and potato curry
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- 75 GRAM SHORT GRAIN RICE
- 150 GRAM GREEN PEAS
- 2 EGGS
- 60 GRAM FLOUR
- 1 BELL PEPPER, cut in strips
- 1 TOMATO, cut in strips
- SOY SAUCE
- 4 GREEN ONIONS, chopped
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Add 300 gram water to the rice and
the peas and cook 25 minutes. Check after 15 minutes if extra water
needs to be added. Puree this in a food processor and add salt and pepper
to taste. Stir in the flour and the eggs. Heat a frying pan and spoon
heaps of 2 tablespoons batter (size of
American pancakes)
in the pan. Put some bell pepper and tomato on top. Fry two to three
minutes, then turn them around and fry two minutes more. Turn them back
before serving. Mix, for the sauce, soy sauce and green onions and drizzle
over the pancakes.
Bindaetuk is a Korean dish. On the 15th of
April, the
Koreans start the two-month
Arirang Festival on gymnastics and art; a good day to serve kim chi.
Click on culinary calendar for
Links between cooking and celebrations.
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Fry the cumin seeds
for one minute; add the potatoes and fry 4 minutes more. Add the rest
of the ingredients except the green coriander, salt to taste and 1/2
cup of water, cover and cook for ten minutes. Sprinkle with green coriander.
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