AT A GLANCE
This pancake is served as a shared meal with a series of traditional banchan, or side dishes.
|01||Place mung beans in a metal colander and steam over a saucepan of boiling water until tender (10-15 minutes), drain, then process with chicken stock in a food processor until finely ground. Transfer to a bowl, add kimchi, spring onion, coriander, gochujang, soy sauce, garlic and sesame oil and season to taste with sesame salt and freshly ground pepper. Stir half the crab into mixture and set aside.|
|02||For anchovy salad, heat oil in a large frying pan over high heat, add anchovies and fry until starting to crisp (2-4 minutes). Add soy sauce and gochujang and cook to combine (10-20 seconds), add syrup and sugar and cook until glazed (10-20 seconds), set aside.|
|03||For seaweed salad, combine ingredients in a bowl and set aside.|
|04||For seasoning sauce, combine ingredients in a bowl, season to taste with freshly ground pepper and set aside.|
|05||Heat half the oil to 5mm deep in a non-stick frying pan over medium-high heat. Halve mung bean mixture and form each half into a large patty. Fry one patty, turning once, until golden and crisp (1-2 minutes each side), then repeat with remaining oil and patty. Serve warm, topped with remaining crab and micro shiso, with seasoning sauce, anchovy salad and seaweed salad.|
Note This recipe makes two pancakes. Dried mung beans, gochujang (fermented Korean chilli paste) and rice malt syrup are available from Asian grocers. Micro shiso is available from select greengrocers.