Mung Bean Pancakes Recipe

By Seonkyoung Longest · 90 min

Ingredients

Instructions

1. Put the dried mung beans and sweet rice in a large bowl, cover with at least 1 inch of cold water and soak for 5 hours to overnight.
2. Combine the pork with the mirin, sesame oil, soy sauce and garlic in a small bowl and set aside.
3. Drain the soaked beans and rice, put them in a blender with 1/2 cup water, and blend until smooth but still slightly coarse.
4. Return the batter to the large bowl. Add the marinated pork, kimchi with its juice, green onions, chilli (if using), and salt and pepper to taste. Stir well.
5. Heat a large nonstick skillet over medium heat with enough oil to coat it. Ladle in batter to form pancakes and cook about 5 minutes until the first side is crispy with brown edges.
6. Flip and cook about 5 more minutes until the other side is crispy, golden and cooked through. Drain on paper towels, add more oil as needed and repeat with the remaining batter.
7. Mix the soy sauce, rice vinegar, water and gochugaru (if using) for the dipping sauce, then top with sesame seeds and green onion. Serve the pancakes immediately with the sauce.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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