Crispy Korean Mung Bean Pancakes

Ingredients

• 1 cup (200g) dried mung beans 1 cup (200g) dried mung beans
• 1 cup (240ml) water (for soaking) 1 cup (240ml) water (for soaking)
• 1 cup (240ml) water (for batter) 1 cup (240ml) water (for batter)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 cup (150g) kimchi, drained and chopped 1 cup (150g) kimchi, drained and chopped
• 1 cup (100g) bean sprouts, blanched and chopped 1 cup (100g) bean sprouts, blanched and chopped
• 2 green onions, finely chopped 2 green onions, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 0.7g
• Carbohydrates (total, sugars): 27g, 3g
• Protein: 8g
• Fiber: 5g
• Salt: 1.2g

Preparation

1. 1.
   Rinse the mung beans thoroughly and soak them in 1 cup of water for at least 4 hours or overnight.
2. 2.
   Drain the soaked mung beans and transfer them to a blender or food processor. Add 1 cup of water and blend until you have a smooth batter.
3. 3.
   In a large mixing bowl, combine the mung bean batter, chopped onion, kimchi, bean sprouts, green onions, minced garlic, soy sauce, sesame oil, salt, and black pepper. Mix well to ensure all ingredients are evenly incorporated.
4. 4.
   Heat a non-stick pan over medium heat and add a drizzle of vegetable oil.
5. 5.
   Spoon a ladleful of the batter onto the pan and spread it into a circular shape to form a pancake. Cook for 3-4 minutes on each side, or until golden brown and crispy.
6. 6.
   Repeat the process with the remaining batter, adding more oil to the pan as needed.
7. 7.
   Serve the crispy mung bean pancakes hot with a tangy dipping sauce made with soy sauce, vinegar, and chili flakes.

Treat your ingredients with care...

• Mung beans — Soaking the mung beans overnight helps in achieving a smoother batter consistency.
• Kimchi — Make sure to drain the kimchi well before chopping to remove excess liquid and prevent the pancakes from becoming soggy.
• Bean sprouts — Blanch the bean sprouts in boiling water for a minute before chopping to enhance their texture and remove any raw taste.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor in the pancakes.
• Dipping sauce — Adjust the amount of chili flakes in the dipping sauce according to your preferred level of spiciness.

Tips & Tricks

• For extra crispiness, make sure the pan is hot before adding the batter.
• If you prefer a thinner pancake, add a little more water to the batter.
• Customize the vegetable fillings according to your preference, such as adding shredded carrots or zucchini.
• Serve the pancakes immediately after cooking to enjoy their crispy texture.
• Leftover pancakes can be reheated in a toaster oven or air fryer to regain their crispiness.

Serving advice

Serve the Crispy Mung Bean Pancakes as a delightful appetizer or snack. They can also be enjoyed as a light lunch or dinner when paired with a fresh salad or steamed vegetables.

Presentation advice

Arrange the golden pancakes on a platter and garnish with a sprinkle of chopped green onions and sesame seeds. Serve alongside a small bowl of the tangy dipping sauce for an inviting presentation.