MUNG BEAN JELLY KOREAN RECIPES

Steps:

• "1. Mix 1 cup of green bean starch (or olbangge starch) with 6 cups water in a large sauce pan over medium heat. Bring to boil stirring constantly. When it starts to boil cook for 5-7 more minutes until the mixture becomes opaque and thick paste. 2. Remove from heat and pour into a container. Let it cool in the room temperature completely. If not using on the same day, store in the refrigerator for later use. 3. When the gelatin is set, turn out to a cutting board and slice 1/3 off from the block We are using only 1/3 of the entire amount. 4. Slice the gelatin into bite size pieces and place in a mixing bowl. Add the crushed seaweed, green onion, garlic, and, chilies. 5. In a small bowl mix together soy sauce, sugar, vinegar, salt, sesame oil, and sesame seeds. Drizzle the sauce over the gelatin mixture. Toss well, and serve at room temperature or chilled."

Steps:

• To Prep Combine all Dipping Sauce ingredients in a bowl. Mix well and set aside. With a blender, blend mung beans in batches with water. Season bean sprouts with ? of the garlic, salt and ½ of sesame oil. Season the meats with salt, pepper and the remaining garlic and sesame oil. Add bean sprouts and meats to the mung bean mixture, then add in kimchi, spring onions, vegetables, rice flour and egg. Season with salt. To Cook Add oil to a heated fry pan and ladle in some mung bean mixture. Let the batter fry gently and shape the batter into a nice round circle using your spatula. Place a few slices of red pepper on top of the pancake. Flip over the pancake and let it fry gently on the other side. When done, place on a paper towel to drain the oil. Repeat with remaining mixture. Serve with dipping sauce.