kendall college dining room

ah, ah. do you know the korean *what?* microphone check is "ah, ah. [speaks in korean]" hi, i'm beverly kim. i'm from parachute in chicago. today i'm making a mung bean and pork belly kimchi pancake. it's something that i grew up with

as a kind of casual snack. you want to get yellow mung beans and korean rice. and i pour hot water on top just to completely cover, and let it soak for about 45 minutes, and that's what i get here. so we're gonna just put all of this in the

food processor. i'm gonna get this buzzing with some kimchi juice. what's gonna give this a lot of flavor is some anchovy fish sauce. the majority of the salt is gonna come from this, but we are gonna put a little bit of extra salt, too, 'cause you don't want it to be overly fishy. so i'm just gonna put a little bit of salt and i'm going to also put in

salted shrimp. we're gonna go ahead and pulse it up. every so often, you wanna kind of scrape down the sides so it's well incorporated. you're looking for a cornmeal batter consistency. so we're gonna add a little flour, just a little bit. unfortunately not gluten free, but it's very little flour. [laughs]

i'm gonna add chopped kimchi to this. and i'm gonna add some pork belly. and it's kinda thick, so it's gonna take a while to fully cook through. so you definitely want to be patient with this pancake, and on a medium-low heat, you want to let it get a nice golden crust. so give yourself at least 12 to 13 minutes

and just be patient. is it weird when people touch your food? people don't know that's what people are doing all the time like, in the back of the house. we're like... touching everything! you're touching it 'cause you want to make sure that it's nice and firm all the way through. that means that there's no raw batter.

if you wanna be real traditional about it, you wanna kind of cut it up. my mom calls this korean pizza. oh yeah. ice cold makgeolli. so this is our pork belly and mung bean kimchi pancake with a little bit of a hen egg on top. served with a little bit of soy on the side

and makgeolli. enjoy!

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