Savory Mung Bean Pancakes
When I first learned to make Savory Mung Bean Pancakes, I was immediately taken back to the bustling markets of Seoul, where the aroma of sizzling pancakes fills the air. There’s something incredibly satisfying about the way these pancakes come together—simple ingredients like mung beans, kimchi, and a bit of ground meat turn into a crispy, flavorful dish that’s perfect for any meal. Every time I prepare Savory Mung Bean Pancakes, I’m reminded of the importance of patience, especially during the overnight soaking process that transforms the beans into a smooth, creamy batter.
The Heart of the Recipe
Creating Savory Mung Bean Pancakes is all about balancing flavors and textures. The crunchy mung bean sprouts, the umami-rich kimchi, and the tender ground pork create a harmony that makes these pancakes a true delight. I love how the batter, once it hits the hot pan, starts to crisp up around the edges, filling my kitchen with a savory aroma. The secret to a perfect pancake is in the cooking—letting each side turn golden brown before flipping ensures that the inside stays tender while the outside develops that irresistible crunch.
A Tradition Revived
These pancakes are more than just a meal; they’re a connection to tradition. Passed down through generations, the recipe for Savory Mung Bean Pancakes has been cherished in Korean households for its versatility and heartiness. Whether served as a main course or a snack, they bring comfort and nostalgia to the table. I often think about how my ancestors would have made these pancakes, using what they had on hand, and how each ingredient tells a story of resilience and resourcefulness.
Sharing the Love
What I enjoy most about making Savory Mung Bean Pancakes is sharing them with others. They’re a conversation starter, with each bite revealing layers of flavor that spark curiosity and appreciation. Whether you’re enjoying them with a tangy dipping sauce or alongside a bowl of steaming rice, these pancakes are a reminder of how food can bring people together, crossing cultures and generations. I always make extra to freeze, knowing that a quick reheat will bring back all the warmth and comfort of a freshly made pancake, ready to be shared again.
Table of Contents
Chef’s Notes- Savory Mung Bean Pancakes
- Soaking Time: To achieve a smooth and creamy batter, it’s crucial to soak the mung beans and rice for at least 8 hours or overnight. This step softens the beans and rice, making them easier to blend.
- Blending Consistency: When blending the soaked mung beans and rice, aim for a smooth, thick consistency, similar to pancake batter. If the batter is too thick, add a little water, one tablespoon at a time, until you reach the desired texture.
- Vegetable Prep: Make sure all the vegetables, especially the kimchi and green onions, are finely chopped to ensure an even distribution of flavor in each pancake.
- Cooking Temperature: Use medium-high heat for frying to achieve a crispy exterior while ensuring the inside is fully cooked. Avoid high heat, as it can burn the outside before the pancake cooks through.
- Batch Cooking: If you’re making a large batch, keep the cooked pancakes warm in a 200°F (95°C) oven while frying the rest. This ensures all pancakes are hot and ready to serve at the same time.
- Freezing Tips: For freezing, allow the pancakes to cool completely on a wire rack before wrapping them individually in plastic wrap. This prevents them from sticking together. When reheating, use a nonstick pan or toaster oven to maintain their crispy texture.
- Dipping Sauce: Customize the dipping sauce to your taste by adding a touch of sugar, sesame seeds, or a dash of gochugaru (Korean red chili powder) for added spice.
Savory Mung Bean Pancakes
4
pancakes20
minutes15
minutes250
kcal8
hours8
hours35
minutesDive into the world of Korean cuisine with these irresistible Savory Mung Bean Pancakes! Packed with ground mung beans, rice, kimchi, pork, and a medley of vegetables, these pancakes are a hearty meal on their own. Perfect for freezing and reheating, they make a quick and delicious snack or meal anytime. Inspired by traditional North Korean recipes, this dish is a must-try for any food enthusiast!
Ingredients
- Mung Bean Mixture
1 cup dried peeled mung beans
1/4 cup glutinous rice (sweet rice)
- Dipping Sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
- Pancake Batter
4 ounces ground chicken (alternative to pork)
3/4 cup well-fermented napa cabbage kimchi, finely chopped
1 cup fresh or rehydrated fernbrake (gosari)
2 1/2 cups mung bean sprouts, rinsed and drained
1 large egg
4 green onions, finely chopped
2 garlic cloves, minced
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
2 teaspoons toasted sesame oil
- For Cooking
vegetable oil for frying
- Optional Garnish
shredded dried hot pepper (silgochu)
- Alternative Ingredients:
Ground chicken replaces ground pork
Tamari replaces soy sauce for gluten-free
Apple cider vinegar replaces rice vinegar
Spinach replaces fernbrake if unavailable
Tofu replaces ground meat for vegetarian option
Directions
- Soaking the Beans and Rice – In a large bowl, combine the dried mung beans and glutinous rice. Rinse under cold water a few times and then cover with water to soak overnight (about 8 hours). Drain well before use.
- Preparing the Dipping Sauce – Mix together the soy sauce and rice vinegar in a small bowl to create the dipping sauce. Set aside.
- Blending the Batter – In a food processor, combine the soaked mung beans and rice with 3/4 cup water. Blend until smooth and creamy (about 1-2 minutes). Transfer to a large mixing bowl.
- Mixing the Ingredients – Add the chopped kimchi, green onions, minced garlic, fernbrake, mung bean sprouts, ground chicken (or pork), egg, kosher salt, black pepper, and toasted sesame oil to the mung bean mixture. Stir well to combine.
- Cooking the Pancakes – Heat a nonstick pan over medium-high heat and add 1-2 tablespoons of vegetable oil to coat the bottom. Pour about 1 cup of batter into the pan and spread it out to form a 6-inch pancake. Cook until the bottom is golden brown and crispy (about 2-3 minutes). Flip and cook the other side until golden brown (another 2 minutes). Flip once more and cook for an additional 2 minutes if needed.
- Serving – Transfer the cooked pancake to a plate and garnish with shredded dried hot pepper if desired. Repeat with the remaining batter. Serve immediately with the dipping sauce on the side.
Equipment
- Chef’s Knife
- Cutting Board
- food processor
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 250kcal
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 50mg
- Sodium: 600mg
- Potassium: 400mg
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 2g
- Protein: 12g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 6mg
- Iron: 10mg
FAQs- Savory Mung Bean Pancakes
Can I make these pancakes ahead of time?
Yes! These pancakes can be made ahead and frozen for up to a month. Reheat them in a nonstick pan or toaster oven to restore their crispy texture.
What if I can’t find fernbrake (gosari)?
If fernbrake is unavailable, you can substitute it with fresh spinach or omit it altogether. The pancakes will still be delicious with the other ingredients.
Can I make this recipe vegetarian?
Absolutely! Replace the ground pork or chicken with crumbled tofu or extra vegetables like mushrooms and bell peppers for a vegetarian version.
Is it necessary to use glutinous rice?
Glutinous rice adds a slight chewiness to the pancakes, but if you don’t have it, you can use regular short-grain rice. The texture will be slightly different but still tasty.
How can I ensure the pancakes stay crispy?
To keep the pancakes crispy, make sure the oil is hot enough before adding the batter. Cook the pancakes in small batches and avoid overcrowding the pan. For reheating, use a nonstick pan or toaster oven instead of the microwave.
