Korean Mung Bean Pancakes (Savory and Delicious!)
User Reviews
5.0
66 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
6 hrs
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Total Time
6 hrs 18 mins
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Servings
20 pancakes
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Calories
75 kcal
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Course
Main Course
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Cuisine
Korean
Korean Mung Bean Pancakes (Savory and Delicious!)
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Protein rich mung bean Korean pancakes are a savory treat!
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Ingredients
Measurements are NOT critical in this recipe
- 1 cup split mung beans (see pictures)
- 1 egg
- 1 Tbsp flour (rice or quinoa flour if making Gluten Free or it can even be omitted)
- 1 very small piece of pork (chopped finely, omit if making vegetarian)
- 1 Tbsp sesame oil
- 2 cloves garlic (finely chopped)
- ⅛ tsp black pepper (a few shakes)
- ½ tsp sea salt
- 4 green onions (chopped)
- 1 cup bean sprouts (blanched for 2 minutes)
- 1 ½ cups kimchi (chopped, Napa cabbage style - don't be afraid!! see my note at the bottom)
- light olive oil (as needed for cooking)
For the sauce:
- ¼ cup soy sauce
- ½ tsp sesame oil
- ¼ tsp sugar (a pinch)
- 2 cloves garlic (finely minced)
- 2 green onions (finely chopped)
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Instructions
- Soak mung beans a minimum of 6 hours, or overnight. Rinse beans, and place in blender with about 2 ounces of water, the egg and flour. Blend until smooth. The consistency should be like a breakfast pancake batter.
- Place pork, sesame oil, garlic, pepper and salt in a bowl and mix well.
- Next, put the green onion and pork mixture into the mung bean batter in a large bowl. Place the kimchi in a bowl and cut it with scissors. Now, add the kimchi and bean sprouts to the rest of the ingredients. Mix well.
- Heat a large non-stick frying pan over medium high heat with a little of the olive oil in it. When hot, place spoonfuls onto the pan, and cook until golden brown underneath. (Remember there is raw pork in these (if using) so make sure to cook them really well; cook them longer at a lower temp, than faster at a higher temp.)
- Turn over, and continue to cook until well done.
- While the pancakes are cooking, stir all the sauce ingredients together. Serve hot, with the sauce and a side of kimchi, or rice, or salad, or soup, or--you get the idea.
Notes
- Make a "test" pancake and taste it to see if it needs more salt, but don't make it too salty as the soy sauce adds a lot.
Nutrition Information
Show Details
Serving
2 pancakes
Calories
75kcal
(4%)
Carbohydrates
8g
(3%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.001g
Cholesterol
11mg
(4%)
Sodium
271mg
(11%)
Potassium
183mg
(5%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
80IU
(2%)
Vitamin C
2mg
(2%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20pancakes
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Serving | 2 pancakes | |
| Calories | 75kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 11mg | 4% |
| Sodium | 271mg | 11% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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