Perfect Mung Bean Savory Pancakes

Discovering Mung Bean Pancakes

My Favorite is Mung Bean Savory Pancakes and When I first heard about mung bean pancakes, I was intrigued by this unique Korean street food. I remember walking through the vibrant streets of Seoul, where the tantalizing aroma of sizzling mung bean pancakes filled the air. The sight of golden, crispy pancakes being served hot from the pan was irresistible. I knew I had to recreate this delicious treat at home and share it with my friends.

Preparing the Batter

To start, I soaked dried mung beans for a few hours, watching them transform from hard little seeds into plump, tender beans. After draining them, I blended half of the beans into a coarse, gritty mixture. This, combined with a flavorful mix of mung bean sprouts, kimchi, and scallions, created the heart of the pancake batter. The blend of these ingredients, along with some ground pork for extra flavor, made the batter rich and hearty.

Cooking the Pancakes

Cooking the pancakes was an exciting process. I heated up a nonstick pan with a generous amount of vegetable oil, making sure it was hot enough to achieve that perfect golden brown color. I ladled the batter into the pan, spreading it out to form thin rounds. Each pancake cooked for just a few minutes on each side, becoming crispy and delightful. The smell of the pancakes sizzling in the oil brought back memories of that bustling Korean street market.

Enjoying the Flavor

Once the pancakes were done, I served them hot with a dipping sauce made of soy sauce, vinegar, and a pinch of black pepper. Taking the first bite was like being transported back to Seoul. The pancakes were crispy on the outside and tender on the inside, with a perfect balance of flavors from the mung beans, vegetables, and pork. Sharing them with friends was even better, as we all enjoyed the unique taste of Korean street food right in our own home.

Chef’s Notes-Mung Bean Savory Pancakes

• Ensure you soak the mung beans for at least 3-4 hours or overnight for best results. This softens them and makes blending easier.
• For a more traditional texture, grind the mung beans to a coarse consistency, similar to coarse sand. This will give your pancakes the right amount of bite and texture.
• Use a generous amount of oil when frying to achieve a crispy texture. You can add a bit more oil to the pan as needed for each batch.
• Keep the heat at medium to medium-high. Too high a heat can burn the pancakes before they cook through, while too low a heat can result in soggy pancakes.
• Gently fold the mung bean batter into the vegetable and meat mixture. Avoid over-mixing to keep the batter light and fluffy.
• Serve the pancakes hot with a side of kimchi or a fresh salad. They also go well with a simple dipping sauce made of soy sauce and vinegar.
• Store leftover pancakes in the fridge for up to 4 days or freeze for longer storage. To reheat, use a pan over low heat to maintain crispiness, or microwave briefly if in a hurry.

Mung Bean Savory Pancakes

Recipe by Kimmy

Course: Appetizer, Main Course, SnackCuisine: KoreanDifficulty: Medium

Servings

4

pancakes

Prep time

20

minutes

Cooking time

25

minutes

Calories

250

kcal

Resting Time

4

hours 

Total time

4

hours 

45

minutes

Dive into the delicious world of Korean cuisine with these crispy Mung Bean Savory Pancakes! Perfectly golden on the outside and tender inside, these pancakes are packed with nutritious mung beans and a medley of vegetables. Whether you’re celebrating a special occasion or just craving a tasty snack, this recipe is sure to impress. Inspired by street food from Seoul, these pancakes are a must-try for any food lover!

Ingredients

• Mung Bean Batter

• 2 cups dried split mung beans yields about 4 cups soaked

• 3/4 cup cold water

• 1/2 tsp salt

• Vegetable and Meat Mixture

• 8 ounces mung bean sprouts

• 8 ounces fermented cabbage (kimchi) thinly sliced

• 6-8 green onions (scallions) chopped

• 4 ounces ground pork or finely chopped pork

• Seasonings

• 2 tsp soy sauce

• 1 tsp minced garlic

• 1 tbsp toasted sesame oil

• For Frying

• Vegetable oil for pan frying

• Dipping Sauce

• 2 tbsp soy sauce

• 1 tbsp vinegar (adjust to taste)

• 2 tbsp water

• Pinch of black pepper

• Pinch of red pepper flakes (optional)

Directions

• Preparing Vegetables – Cook the mung bean sprouts in boiling water for about 2 minutes to blanch them. Rinse under cold water to stop cooking and drain thoroughly. Thinly slice the kimchi and chop the scallions.
• Mixing Ingredients – In a large mixing bowl, combine the blanched bean sprouts, sliced kimchi, chopped scallions, ground pork, soy sauce, minced garlic, and sesame oil. Mix well to evenly distribute the ingredients.
• Combining Batter – Gently mix the mung bean batter with the vegetable and meat mixture until everything is evenly incorporated.
• Serving – Serve the pancakes hot off the pan with the prepared dipping sauce on the side.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• blender
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 250kcal
• Carbohydrates: 30g
• Protein: 12g
• Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 20mg
• Sodium: 400mg
• Potassium: 300mg
• Fiber: 5g
• Sugar: 2g
• Vitamin A: 10IU
• Vitamin C: 15mg
• Calcium: 6mg
• Iron: 10mg

FAQ-Mung Bean Savory Pancakes

Can I use dried mung beans instead of soaked mung beans?

Yes, but you will need to soak them for at least 3-4 hours or overnight to soften them. This step is crucial for achieving the right texture in your pancakes.

Can I make these pancakes without meat?

Absolutely! You can substitute the ground pork with additional vegetables or mushrooms for a vegetarian option. Use vegan kimchi if you want a fully plant-based version.

What can I use if I don’t have sesame oil?

If sesame oil is unavailable, you can use olive oil or any other cooking oil you have on hand. It may slightly alter the flavor but will still be delicious.

How do I store and reheat leftovers?

Store leftover pancakes in an airtight container in the fridge for up to 4 days or freeze them for longer storage. Reheat them in a pan over low heat to maintain their crispiness or use a microwave if in a hurry.

Can I add other vegetables to the pancake mix?

Yes, feel free to add other vegetables like julienned carrots, bell peppers, or mushrooms for extra flavor and color. Just make sure they are finely chopped to blend well with the batter.