Friday, December 20, 2013

Erev Winterval
 mung bean pancakes with rice and kimchee

erev winterval

Wiiintervaaaaal is here... happiness and cheer...

I managed to squeeze in Erev Winterval dinner between work and the draft party that I'm leaving for in a minute, so it goes. It's always different: sometimes I have friends over, sometimes it's just me and the sweetie man, sometimes I just say forget it. I didn't want to say forget it this year, though. It feels important.

First, we light the first candle. I haven't made my tea light holder yet, so it goes in a jelly jar like I've always done.

I wasn't feeling like potato pancakes with sour cream and applesauce this year, I figure fried is the salient point. Also: it's my holiday, I do what I want. So I went with mung bean pancakes with rice and kimchee. Which is so easy if you'll stoop to bought kimchee, which I gladly will.

1 cup dried mung beans
1 egg
1 bunch green onions

The morning of, put the mung beans in a bowl with just enough water to cover. Or if you forget this part, call the sweetie man from work and instruct him to do so.

When you get home, first, put on the rice or you will be annoyed that you forgot.

Now take a look at the beans, they will have plumped up and absorbed most of the water. Empty all of it into a food processor and puree until coarsely ground.

Lightly beat the egg in a mixing bowl and add the puree to the egg, and stir them together.

Thinly slice the green onions and stir them into the puree. You can put all sorts of things here, thinly sliced kimchee and shredded zucchini are two of my other favorites.

Heat enough oil to cover the bottom of a heavy pan over medium high heat. I drop a tiny bit of puree into the oil and when that sizzles, the oil's ready. Drop large spoonfuls of puree into the hot oil and pat to flatten them a bit, fry for a couple minutes on each side, and remove to paper towels to drain.

Serve with rice and kimchee, and soy sauce on the side.