Play with your food! — Bindaettok Your Way
Since I had the waffle iron out I took the last of my Bindaettok (link to recipe), mixed in a few odds and end taking space in the salad crisper and poured the batter into the machine. It steamed like a locomotive and took close to 20 minutes to finish. It was crunchy without having used any oil. The spices in the batter from the kim-chi (link to recipe) were aromatic and it tasted very good, kind of like a chip. However, I was already full from the dosa and could only finish half. It was odd — pleasantly unexpected — to have that crunch with the kim-chi.
Several hours later I had the rest. It was still crisp, but the flavours in the “waffle” were gone and the vegetables were soggy. It’s worth making if you can eat it hot. Someday I’m going to try this again with only the batter to see what happens.