#OkaraRecipe #豆渣吃法 #콩전
How to Make Soy Pulp Pancake || 韓式豆渣餅 || 콩(빈데떡)전 집에서 만들기
Ingredients | 用料 | 재료
Green Onion (0.7 oz) | 蔥 （20克）| 파 (20g)
Ground Pork (1/2 lb) | 豬肉末（200克）| 돼지고기 다짐육 (200g)
Soy Pulp (3 Cups) | 豆渣（3 杯）| 갈은 콩 (3 컵)
Kimchi (1 Cup) | 韓國泡菜（1 杯）| 김치 (1 컵)
Green Bean Sprouts (7 oz) | 綠豆芽（200 克）| 숙주나물 (200g)
All-Purpose Flour (1/4 Cup) | 中筋麵粉（1/4 杯）| 밀가루(중력분) (1/4 컵)
Sweet Rice Powder (2 tbsp) | 糯米粉（2 大匙）| 찹쌀가루 (2 큰 술)
Onion (1/10) | 洋蔥 （1/10 個）| 양파 (1/10개)
Soy Sauce (1 tbsp) | 醬油 （1 大匙）| 간장 (1 큰 술)
Vinegar (2 tsp) | 白醋 （2 茶匙） | 식초 (2 작은 술)
Quick Tips | 溫馨提示｜ 퀵팁 1:46
For the Curious Foodies | 文化小知識｜배경지식 3:49
Foodformation:
In the Japanese language, soy pulp is called “おから(okara)”, and the Japanese people consider it a superfood, with an elegantly catchy name: “卯の花” (uno hana, meaning “crystal flower”). In the tofu section of Japanese supermarkets, you can find soy pulp mostly white, yellowish, and even grayish made from black soybeans. In China and in Chinese communities around the world, soymilk is no less important and perhaps more popular than milk as a daily beverage. Soymilk can be served hot or cold, and the combination of “soymilk and fried dough sticks” is considered by many to be the “perfect Chinese breakfast”. With the advent of soymilk machines in the 1990s, home-made soymilk has become popular, but many people do not know how to deal with the residue left over after making soymilk.
在日語中豆渣叫做“おから (okara)”，日本人將其視爲超級食物，而且有一個優雅動聽的美稱：“卯の花”（水晶花）。在日本超市的豆腐區，都能買到豆渣，大多呈白色、微黃甚至還有灰色的黑豆豆渣。在中國以及世界各地的華裔社區，豆漿作爲日常飲品的重要性和受歡迎程度絕不亞於甚至超過了牛奶。豆漿可熱飲也可冷飲， “豆漿油條”的搭配也被不少人視爲“完美的中式早餐”。隨著90年代豆漿機的問世，家庭自製豆漿得以普及，但很多人並不清楚如何處理製作豆漿后剩餘的殘渣。
As soy pulp is low in calories and rich in dietary fiber, consuming a small amount can make you feel full. In today’s popular diet cakes, biscuits, delicacy recipes and cold drinks, the use of soy pulp as an ingredient is increasingly common. In addition, due to its rich protein and calcium and other nutritional values, eating soy pulp helps improve gastrointestinal motility, promote digestion and absorption, relieve constipation, lower cholesterol, control body weight, strengthen the body’s immunity, increase skin elasticity, prevent osteoporosis, and so on.
由於豆渣熱量很低且富含膳食纖維，食用少量即有飽腹感，在如今流行的減肥蛋糕、餅乾、菜譜和冷飲中，豆渣的出境率越來越高。加之富含蛋白質和鈣等營養價值，常吃豆渣有益於腸道蠕動，促進消化吸收，緩解便秘，降低膽固醇，控制體重，提高人體免疫力，改善肌膚彈性，預防骨質疏鬆症，等等。
Although soy pulp provides us with a more complete nutritional profile than soybean, many people dislike its texture and beany flavor. Therefore, it’s important to take advantage of the characteristics of soy pulp (e.g., it absorbs extra fat) and combine it with other ingredients to create a more smooth texture and minimize the beany flavor. Today, Uncle Seoul introduced an authentic Korean-style homemade dish for those who are health-conscious foodies. Why not give it a try? You are welcomed to leave a comment.
儘管食用豆渣可以讓我們獲得比大豆更全面的營養，但很多人不喜歡它的口感以及豆腥味。因此，如何利用豆渣的特點（比如，可以吸收過多的油脂）搭配其他食材讓口感變得順滑且將豆腥味降至最低是做出一道美味佳餚的關鍵。今天Uncle Seoul爲大家介紹的豆渣餅是地道的韓國家常菜，追求健康、喜歡美食的你不妨一試，也歡迎在評論區留言。
Original of the video here
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