August 28, 2015
Today’s Gourmet is from 1982, but if you excise the airbrushing and the ads – mostly for cigarettes and booze – it’s easy to feel that you're floating in ambiguous culinary time. Sitting down with this issue, I’m transported to Cartagena (eating ceviches and rich soups), and then South Carolina, where I’m drinking an egg white cocktail (which was, of course, already retro in 1982.)
But nothing surprised me more than a recipe for bindaeduk, the Korean mung bean pancake. For one, there aren’t any shortcuts. Can't wait to make this.
For extra punch, use kimchee liquid to bind the mung bean and rice mixture instead of water. Just be sure you adjust the salt accordingly.
And a delicious looking recipe for pyeonyuk, or pressed beef (above picture.)
Categorised in: Snacks and Beginnings