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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine rinsed mung beans and rice in a large bowl. Add cold water and soak for at least 6 hours up to 24 in the fridge. Drain and rinse them. Set aside. | 2. Season minced pork with garlic, salt and pepper and mix well. | 3. Put the beans and rice in the blender and process with 1/4 cup water. Add 1/2 cup kimchi juice for the blade to turn and stir a bit in the process so that they can blend easily. Do not over puree, it should be coarsely smooth. Pour the mixture in a large mixing bowl. | 4. Mix in pork, kimchi, mung bean sprouts, and fern with pureed beans and rice in the bowl. | 5. Add soy sauce, salt and pepper and mix well. | 6. Heat generous amount of oil in the skillet over medium heat and and spread 2-3 Tablespoonful of batter. Cook for 3-5 minutes on each side until it get brown crisp. Add more oil if the pan seems dry. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mung bean water	2	cups	rinsed split	-	-	-	-
grain rice	1/4	cup	rinsed	-	-	-	-
pork	1/3	lb	ground	568.512	0.0	21.0319	53.0258
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
cabbage kimchi	1 1/2	cups	chopped	33.75	5.4	2.475	1.125
mung bean	4	ounces		34.0194	6.7358	3.4473	0.2041
fiddlehead	3	ounces	sliced	-	-	-	-
kimchi juice	1/2	cup		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
salt pepper				-	-	-	-
soy sauce	1/3	cup	low sodium	8.48	0.7888	1.3024	0.0912
rice vinegar	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.