Korean Kimchi Mung Bean Pancakes

Image of Rina Oh
Rated 5.0 based on 5 customer reviews
Korean Kimchi Mung Bean Pancakes
Korean Kimchi Mung Bean Pancakes


For best results, we recommend using:


Mealthy Tip

For best results and time efficiency, soak the mungbeans overnight in the refrigerator. Mungbeans can be purchased in Asian markets and whole nutrition markets. Thanks to the internet, you can also order them online!

Nutrition Facts

Per Serving: 303 calories; 15g fat; 35.1g carbohydrates; 6g protein; 47mg cholesterol; 122mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 303 Calories from Fat138
% Daily Value*
Total Fat 15g 24%
Saturated Fat1g 7%
Trans Fat0.0g
Polyunsaturated Fat2.2g
Monounsaturated Fat10.8g
Cholesterol 47mg 16%
Sodium 122mg 5%
Total Carbohydrate 35.1g 12%
Dietary Fiber2g 7%
Protein 6g
Vitamin A5% Vitamin C5%
Calcium3% Iron15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Jessica Scott

Jessica Scott says:

Mungbeans are so underrated! These kimchi mungbean pancakes are really good, and such an easy recipe.

Image of Greg Jones

Greg Jones says:

This pancakes are extra savory and delicious. They're also super easy to make. I like dipping mine in soy sauce. It's really delicious, definitely worth trying.

Image of Sheila Long

Sheila Long says:

I didn't have time to soak the mungbreans overnight but this recipe still turned out good. Perfect to dip in soy sauce!

Image of Jenny J

Jenny J says:

Instead of dipping these mungbean cakes in soy sauce, I made a special sauce with honey and ginger in it. I love the texture and flavor. Really easy to make too.

Image of Anthony Cohen

Anthony Cohen says:

These are savory and delicious. I used quinoa flour to make them gluten free, and a small piece of boneless chop, diced finely. The key to making great mung bean pancakes is the kimchi. I like to use a lot more than 1/2 cup. My best advice is don't be afraid to experiment.