Bean Sprout Pancakes (Kong Namul Buchimi) Recipe

• 1/2 c. soy sauce
• 1 Tbsp. gochujang
• 1 clv garlic, crushed
• 1/2 c. soy sauce
• 1/2 tsp sesame oil
• 1/2 tsp toasted sesame seeds
• 1/2 tsp vinegar
• 1 c. all-purpose white flour
• 1 x egg
• 1/2 tsp salt
• 2 c. water
• 1 1/4 c. water
• 1/2 tsp salt
• 1 c. fresh soybean sprouts
• 4 x green onions, green and white parts, chopped vegetable oil for frying

1. Make the dipping sauces by mixing together the ingredients for each in separate bowls; set aside.
2. In a large pan, bring the water and salt to a rapid boil.
3. Add in the bean sprouts and parboil for 2 min.
4. They should be pliable but not mushy.
5. Rinse in cool water and drain.
6. In a large bowl, mix together the batter ingredients.
7. The batter should be like pancake batter.
8. If too thick, add in a little more water.
9. Add in the sprouts and onions.
10. Gently mix till all the ingredients are blended.
11. In a medium skillet, heat 1 tsp.
12. of the oil over medium-high heat.
13. Ladle about 1/4 c. of the bean sprout batter into the skillet.
14. With the back of a spoon or possibly a spatula, spread the batter into a 3-inch circle.
15. Cook till the pancake edges start to brown, about 2 to 3 min.
16. Flip the pancake over and cook the other side till the bottom is golden, about 2 min.
17. Repeat till you've used all of the pancake batter.
18. Add in more oil to the skillet as needed for frying.
19. Place the bowls of dipping sauces and the pancakes on a large platter, and serve.
20. Makes 1 to 1 1/2 dozen pancakes.

soy sauce, gochujang, garlic, soy sauce, sesame oil, sesame seeds, vinegar, allpurpose, egg, salt, water, water, salt, fresh soybean sprouts, green onions

Taken from cookeatshare.com/recipes/bean-sprout-pancakes-kong-namul-buchimi-81069 (may not work)