NEW YORK (CBSNewYork) — A whole new concept in Korean food is coming to town: Bibi Fresh.

More: NYC’s 5 Best Korean BBQ Restaurants

The brain child of Marja Vongerichten, the host of PBS’ Kimchi Chronicles, visited The Couch to give us a taste.

The new, fast casual Korean catering brand, is a concept is popping up all over town at office luncheons, college campuses, food festivals and more.

Below, find the recipe for Mung Bean pancakes.

Mung Bean Pancakes

Makes 6-8 pancakes.

2 cups dried mung beans, rinsed in a few changes of cold water
1⁄4 cup sweet rice, rinsed in a few changes of cold water
1⁄2 cup sour kimchi liquid
1 teaspoon fish sauce
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
Pinch of coarse salt
1 generous cup finely diced sour kimchi
Vegetable oil, for frying

Combine the mung beans and rice in a medium bowl. Add cold water to cover by at least 1 inch and soak for at least 6 hours and up to 24.
Drain the soaked mung beans and rice and place in a blender along with 1⁄2 cup fresh water, the kimchi liquid, fish sauce, sesame oil, soy sauce, and salt. Blend just until smooth, being careful not to overmix (it should be coarsely pureed as opposed to perfectly smooth). Transfer the mixture to a large bowl and fold in the kimchi. Heat a thin layer of vegetable oil in a large nonstick skillet over medium-high heat. Using a 1⁄4-cup measure, ladle in the pancake batter to form 4 pancakes and cook until crisp and browned on the first side, about 2 minutes. Carefully flip and cook until crisp and browned on the second, about 2 minutes. Transfer the pancakes to a paper towel-lined plate and continue with the remaining batter and more oil as necessary. Serve hot with Scallion Dipping Sauce.

Scallion Dipping Sauce
1 cup Scallions
2 Tbsp Korean red pepper flakes
Mix scallions and red pepper flakes first
1 cup    Korean soy sauce
1 Tbsp    Korean sesame oil
2 Tbsp    Brown rice vinegar

Combine everything in a small bowl and whisk until combined.


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