Mung Bean Pancakes
Mung bean pancake recipe, perfect for a rainy day—nutty and crispy!
Ingredients
Main ingredients
- Coarsely Ground Mung Beans (soaked) 120 g
- Ground Pork 50 g
- Bean Sprouts 40 g
- Napa Cabbage Kimchi 30 g
- Bracken (Fern) 20 g
- Green Onion 10 g
Seasonings/Sauce
- Cooking Oil 4 큰술
- Soy Sauce for Soup 0.25 큰술
- Minced Garlic 1 티스푼
- Sesame Oil 1 티스푼
- Salt 0.25 티스푼
- Black Pepper 0.25 티스푼
Nutrition summary
Carbohydrates
38 g
41%
Protein
16 g
17%
Fat
17 g
42%
Cooking steps
-
1
Place 120g of soaked, skinless mung beans in a blender and blend coarsely so they're slightly chunky.
-
2
Blanch bean sprouts in boiling water, squeeze out excess water, and cut into 2cm pieces. Dice kimchi and bracken to a similar size and remove their moisture.
-
3
Mix ground pork with 1 teaspoon minced garlic, 1 teaspoon sesame oil, and 0.5 teaspoon pepper for seasoning, then combine with the vegetables.
-
4
Add the prepared ingredients and 0.5 tablespoon soy sauce for soup to the mung bean batter, gently mix, and adjust the consistency.
-
5
Heat a pan over medium heat, generously add 2 tablespoons cooking oil, then spoon the batter into the pan. Let it cook until the edges turn golden without disturbing.
-
6
When the bottom is set, flip with a spatula, reduce the heat to medium-low, and cook thoroughly by turning until completely cooked through.
