I decided to whip up an early mother’s day celebration cooking 3 classic korean dishes for my parents, mum in law and Hubby Ro. Taking the recipe from The Modern Vegetarian blog (Love this blog so much and I hope they will have new recipes coming up again!), I changed some ingredients based on what we have in our kitchen.
“Eggless Kongnamul Jeon! Kongnamul Jeon is a Korean pancake like dish using soy bean sprout as the main ingredient. You can cook it like a big omelette or in small pancake size. Chickpea flour is used, as it has the colour of the egg and has higher portion of protein compare to other type of flour”,written by Crystal from The Modern Vegetarian Blog.
Preparation: 15 mins Cooking time: 10 mins
Ingredients (serves 4)
° 150 soy bean sprout, trimmed (I substituted them with chopped green beans)
° 50g onion, sliced (I used shallots instead)
° 50g carrot shredded
° 150g chickpea flour (besan flour/gram dhal and equivalent to 1 and 1/2 cup)
° 250ml water
° salt and pepper, to taste
° 2-3 tablespoons oil
1. Combine the chickpea flour, water, salt and pepper in a bowl and mix well. Throw in the green bean sprout, carrot, onion and blend well. Set aside.
2. Heat 1- 1½ tablespoons of oil in a non-stick pan over medium heat. Ladle half of the green bean sprout batter mixture into the pan and spread well. Flip over the pancake after 1½ minutes or when the base is slightly brown. Remove from heat after another 1½ minutes and transfer to a serving plate. Repeat with the rest of mixture. After making the first pancake and it took quite a while so I divided it into smaller pancake pieces and they turned out more crispy and cooked much faster!
It was super yummy, crispy and tasted like an egg omelette! Best part was it was not starchy as those restaurant style pancake where they are usually too dense and cake like. It was a light snack and I might try them with soy sprouts in the future! I also found out the nutritional benefits of using chickpea flour and was surprised to find out that Chickpea flour is much lower in fat and calories than 2 eggs and is cheaper as well.
There are also 5 more creative ways to use this nutty, sweet flour.
1. Chickpea Fritters: Chickpea flour makes a fantastic, crunchy coating for deep-fried vegetable fritters. Just whisk it with some salt and enough water, beer, or sparkling water to make a thin batter, dip in your favorite veggies, and fry until golden.
2. Veggie Burgers: A little chickpea flour makes an excellent gluten-free binder for veggie burgers. A few tablespoons in your mix of beans and veggies will do the trick.
3. Breads & Baked Goods: Chickpea flour is a very fun — and nutritious — addition to breads and baked goods. You can sub it in for some of the wheat flour in your favorite recipe or use it as part of a gluten-free flour mix.
4. Crust for Meats: For a little extra crunch on your grilled steaks and roasted pork chops, brush with oil and press with a little chickpea flour. You can also toast the chickpea flour in a dry skillet over medium heat for an extra roasty flavor.
5. Thickener for Soups: Instead of using flour or another starch to thicken a soup, stir in a little finely-ground chickpea flour. It absorbs liquids without clumping and adds a mellow, buttery taste to soups.