Mung Bean Pancakes Recipe
Mung Bean Pancakes Recipe
Mung beans may not be a familiar ingredient to many cooks here, but these legumes are popular throughout much of Asia, and are becoming easier to find here. They can range in color from green to yellow to black, taste a little sugary, and are sold whole, split, or hulled. Opt for the hulled variety, which means you can skip the soak.
In India, they are commonly used in curries like moong dal. Here, they are utilized in a popular and traditional Korean dish, often served at Seollal, the Lunar New Year. — Will Budiaman
Click here to see Celebrate the Korean New Year.
Servings
8
servings
Ingredients
- 2 tablespoon kimchi juice*
- 1/3 cup plus 1 tablespoon water
- 2 cloves garlic, chopped roughly
- 1 cup mung beans, hulled**
- 1 cup mung bean sprouts, blanched
- 1 cup kimchi, diced
- 1 cup dried bracken (fiddlehead) ferns, soaked, rinsed, boiled, and chopped roughly into 2-3 inch long pieces***
- 2 scallions
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1/4 tablespoon kosher salt
- 1/4 tablespoon pepper
- 4 tablespoon canola oil
- 1 tablespoon soy sauce
- 1 tablespoon apple or white vinegar
Directions
- In the bowl of a food processor, combine the kimchi juice, 1/3 cup of the water, garlic, and beans and process until it resembles coarse cornmeal, about 30 seconds (your pancakes will have better texture if you don’t blend too much).
- Transfer the blended beans to a large bowl and add the sprouts, kimchi, ferns, scallions, fish sauce, sesame oil, salt, and pepper. Mix well.
- Heat the canola oil in a large skillet over medium heat. Add about ⅓ cup of the batter and cook about 2 minutes on each side until golden brown. Meanwhile, in a bowl, combine the soy sauce, vinegar, and remaining water to make the dipping sauce. Serve the pancakes warm with soy dipping sauce.