Korean Mung Bean Pancakes (Savory and Delicious!)
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 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!)
Description
This recipe uses split mung beans soaked overnight and blended with egg and flour to form a smooth batter resembling breakfast pancake consistency. Finely chopped pork is mixed with sesame oil, garlic, and seasonings before being combined with green onions, chopped kimchi, and blanched bean sprouts. Spoonfuls of this mixture are pan-fried over medium-high heat in olive oil until the bottoms turn golden and fully cooked through, turning to brown the other side as well. The presence of raw pork necessitates thorough cooking, preferably slower at lower heat rather than quickly at high heat.
The flavor profile is a balanced blend from the mildly nutty mung bean base, savory pork, and the bright, slightly spicy tang from the kimchi. The dipping sauce of soy sauce, sesame oil, sugar, garlic, and green onions enhances these characteristics, adding depth and moisture to each bite.
These pancakes make a warming, filling dish that can be enjoyed alongside the dipping sauce for added contrast. They suit a casual meal or can be prepared as part of a larger Korean-style spread. Tasting a test pancake before cooking the full batch allows for salt adjustment, keeping in mind the dipping sauce adds extra saltiness.
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 pork chopped finely, omit if making vegetarian, piece
- 1 Tbsp sesame oil
- 2 cloves garlic (finely chopped)
- ⅛ tsp black pepper (a few shakes)
- ½ tsp salt sea salt
- 4 green onions (chopped)
- 1 cup bean sprout blanched for 2 minutes
- 1 ½ cups kimchi (chopped, Napa cabbage style - don't be afraid!! see my note at the bottom)
- olive oil as needed for cooking, light
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)
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
- Test a small pancake first to check seasoning and adjust salt accordingly, as the dipping sauce adds saltiness.
- Cook the pancakes thoroughly, especially if using pork, to ensure safety and proper texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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