Mung Bean Pancakes have always been a comforting dish in many Asian households, passed down through generations. Growing up, my grandmother would make these pancakes every Sunday morning, filling the house with the aroma of crispy batter and savory mung beans. She called them “the taste of home,” and for good reason—Mung Bean Pancakes combine simplicity and depth in every bite. The best part? These pancakes were versatile, served with everything from kimchi to a dollop of yogurt, depending on the season and her mood.
A Perfect Combination of Flavors
What makes Mung Bean Pancakes truly special is the harmonious balance between soft, earthy mung beans and a crisp, golden-brown exterior. It’s not just a dish, it’s a ritual. The mung beans are soaked overnight, softening up perfectly for blending into a smooth batter. Once cooked, they offer a hearty, satisfying texture that pairs so well with the slight chewiness of the pancake. Topped with fresh herbs, a bit of sesame oil, or a dash of chili sauce, Mung Bean Pancakes become an elevated dish for any occasion, even breakfast.
Versatile and Adaptable
While Mung Bean Pancakes are often enjoyed as a breakfast dish, their versatility knows no bounds. Depending on the season, you can add different vegetables or proteins like spinach, mushrooms, or even shrimp to the batter. It’s the kind of dish that can evolve with whatever you have on hand. Some days, I add a sprinkle of sesame seeds, and other times, I opt for a little bit of ginger and garlic to spice things up. This is what makes Mung Bean Pancakes a favorite in my home—they can adapt to your tastes or cravings.
A Dish to Share
The beauty of Mung Bean Pancakes isn’t just in the cooking, but in the way it brings people together. I remember when my grandmother would serve them at family gatherings, placing a warm stack in the center of the table for everyone to share. Laughter and stories would fill the room as we all helped ourselves to the crispy pancakes, dipping them into soy sauce or spicy vinegar. Even now, I make these pancakes for my own family, carrying on the tradition and making new memories with each crispy, delicious bite.
Table of Contents
Chef’s Notes- Mung Bean Pancakes
- Soaking Mung Beans: Be sure to soak the mung beans for at least 3-4 hours to soften them. If you’re in a pinch, you can soak them overnight, but avoid skipping this step, as it’s crucial for getting the right texture in your batter.
- Texture of the Batter: When blending the mung beans, aim for a coarse, sand-like texture. It should still have some texture and not be completely smooth, as this helps the pancakes stay crispy. If it’s too watery, add a little more mung bean paste to thicken it up.
- Oil Temperature: When pan-frying, make sure your oil is hot before adding the batter. A medium to medium-high heat ensures the pancakes cook evenly and become crispy without absorbing too much oil.
- Serving Tip: These pancakes are best served fresh and hot to retain their crispy edges. However, if you have leftovers, reheat them in a skillet for a few minutes to crisp them back up.
- Customizing the Filling: Feel free to add your favorite vegetables or proteins to the filling. Mushrooms, bell peppers, or even tofu are great additions to make this recipe more versatile. Just make sure to chop them finely to blend easily into the batter.
- Dipping Sauce Adjustments: The dipping sauce is a great place to play with flavors. If you prefer a sweeter sauce, add a little honey or sugar. If you like more heat, increase the red pepper flakes or add a dash of chili paste.
- Serving Suggestions: These pancakes make an excellent appetizer or snack on their own. They also pair beautifully with a light salad or a steaming bowl of soup to make a more complete meal.
Mung Bean Pancakes
4
pancakes20
minutes25
minutes466
kcal45
minutesDiscover the irresistible charm of Mung Bean Pancakes, a beloved Korean appetizer that’s both nutritious and flavorful. Perfectly crispy on the outside and tender inside, these pancakes are a delightful addition to any meal. Whether you’re a seasoned cook or a kitchen novice, this recipe promises simplicity and satisfaction. Elevate your cooking repertoire with this easy-to-follow recipe inspired by top culinary experts!
Ingredients
- Mung Beans
2 cups peeled and split dried mung beans after soaking, yields approximately 4 cups
- Vegetables
8 ounces mung bean sprouts
8 ounces kimchi thinly sliced
6 to 8 scallions finely chopped
- Protein
4 ounces ground or finely chopped pork
- Seasonings
2 teaspoons soy sauce
1 teaspoon minced garlic
1 tablespoon sesame oil
Salt to taste
- For Pan Frying
Vegetable oil as needed
- Dipping Sauce
2 tablespoons of soy sauce
1 tablespoon of vinegar or to taste
2 tablespoons of water
A pinch of black pepper
A pinch of red pepper flakes gochugaru, optional
- Alternative Ingredients:
Ground Pork: Substitute with ground turkey chicken, or firm tofu for a vegetarian option.
Soy Sauce: Use tamari or coconut aminos for a gluten-free alternative.
Sesame Oil: Canola oil or olive oil can be used as substitutes though the flavor will differ.
Mung Bean Sprouts: Replace with alfalfa sprouts or other bean sprouts.
Kimchi: Use sauerkraut or other pickled vegetables as an alternative.
Vinegar: Rice vinegar or apple cider vinegar can be used in place of regular vinegar.
Directions
- Soaking Mung Beans – Rinse the mung beans thoroughly and immerse them in water for 3 to 4 hours to soften. After soaking, drain the beans completely.
- Preparing Bean Sprouts – While the beans are soaking, bring a pot of water to a boil. Add the mung bean sprouts and blanch them for approximately 2 minutes to enhance texture. If desired, you may skip this blanching step. After boiling, immediately submerge the sprouts in cold water to halt the cooking process. Drain and gently squeeze out any excess moisture.
- Slicing Vegetables – Thinly slice the kimchi and finely chop the scallions, ensuring uniform pieces for even distribution in the batter.
- Mixing Ingredients – In a large mixing bowl, combine the prepared kimchi, bean sprouts, scallions, ground pork, soy sauce, sesame oil, and minced garlic. Stir the mixture thoroughly to ensure all components are well integrated.
- Blending Mung Beans – Transfer 2 cups of the soaked mung beans into a blender. Add 3/4 cup of cold water and 1/2 teaspoon of salt. Blend until the mixture reaches a coarse, sand-like texture, roughly 2 minutes.
- Incorporating Bean Batter – Pour the blended mung bean mixture into the vegetable and meat mixture in the large bowl. Repeat the blending process with any remaining soaked beans and add them to the bowl.
- Combining the Batter – Gently fold the mung bean batter into the vegetable and meat mixture, ensuring an even distribution of all ingredients without overmixing.
- Cooking the Pancakes – Heat at least 2 tablespoons of vegetable oil in a non-stick pan over medium to medium-high heat. Once the oil is hot, ladle a portion of the batter into the pan, spreading it into a thin, round shape. Cook until the underside achieves a golden-brown color, approximately 2 to 3 minutes.
- Flipping the Pancakes – Carefully flip the pancake using a spatula. Add a bit more oil if necessary, press down gently with the spatula, and cook the other side for an additional 2 to 3 minutes until crispy and golden.
- Finishing Up – Repeat the cooking process for the remaining batter, ensuring each pancake is evenly cooked and crisp.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
- colander
Nutrition Facts
- Calories: 466kcal
- Carbohydrates: 60g
- Protein: 25g
- Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 800mg
- Potassium: 700mg
- Fiber: 10g
- Sugar: 6g
- Vitamin A: 1500IU
- Vitamin C: 15mg
- Calcium: 100mg
- Iron: 5mg
FAQ- Mung Bean Pancakes
Can I make these pancakes without pork?
Yes! You can substitute the ground pork with ground turkey, chicken, or for a vegetarian option, firm tofu. If using tofu, press it to remove excess moisture before adding it to the batter.
Can I use frozen mung bean sprouts?
While fresh mung bean sprouts work best, you can use frozen sprouts if that’s what you have available. Just make sure to thaw and drain them thoroughly before adding to the mixture to avoid excess moisture.
How can I store leftovers?
You can store leftover pancakes in an airtight container in the fridge for up to 2 days. To reheat, place them in a nonstick pan with a little oil over medium heat to restore their crispiness.
What if I don’t have sesame oil?
If you don’t have sesame oil, you can use another oil, such as vegetable oil or olive oil. However, keep in mind that sesame oil adds a unique nutty flavor that enhances the dish, so if possible, try to find it for an authentic taste.
Can I make these pancakes gluten-free?
Yes! To make them gluten-free, simply swap the soy sauce with tamari or coconut aminos. This way, you can enjoy the same great flavor without any gluten.
