Experiments with Korean Pancakes
As I’ve mentioned previously, I sometimes make my own soy milk. When making soy milk, you end up with a lot of soy pulp (the solids leftover from the process). Now, while I can of course compost this stuff, I was curious to find out if it could be cooked into something…a more energy-efficient way of using this bi-product.
In my research, I happened upon this recipe from Dr. Ben Kim, who writes about healthy eating and living. While I’ve kept it in my files, I’ve yet to purchase the mung beans necessary for the recipe and therefore haven’t tried the recipe. But in the meantime, it got me thinking that Korean Pancakes are really a wonderful way to use up small quantities of vegetables like carrots (which, during the spring and summer, I almost always have in the fridge).
So I pulled out a recipe from The New York Times. While not terribly exciting (and while I would recommend that you use a 1/4 cup scoop to portion out your pancakes instead of the 1/2 cup scoop specified in the recipe), it did also give me an opportunity to make a little sauce to go with it. I mixed about 1/2 teaspoon of chili paste with about 2 tablespoons each of Japanese soup base and soy sauce for a very satisfying dip.
Remind me to go buy mung beans, and hopefully, I’ll be able to share with you the results of trying Dr. Kim’s recipe.
[…] ago, my mother told me that Japanese soup base (as seen in this previous post) is great for all kinds of things. Use it as a salad dressing, no oil needed. Of course, use it as […]
[…] ago, my mother told me that Japanese soup base (as seen in this previous post) is great for all kinds of things. Use it as a salad dressing, no oil needed. Of course, use it as […]