Korean Kimchi Mung Bean Pancakes
- 1 cup shelled and split mungbeans rehydrated in water
- 2 tablespoons cornstarch
- 1 egg
- 1 ¼ cup white flour
- 2 cups water
- 4 bunches of scallions
- ½ cup kimchi, chopped
- ¼ cup sunflower or safflower oil
For best results, we recommend using:
- In a food processor, pulse the mungbeans until they are broken down and still grainy for about 30 seconds. Alternately, place beans in the chopper attachment of an immersion blender and pulse until broken down.
- Add egg, cornstarch, flour, and water and continue pulsing for 30 more seconds. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
- Transfer batter into a bowl, add scallions with kimchi and stir using a spatula.
- Heat a nonstick pan on the stovetop for a minute on high heat. Add vegetable oil and let it heat for another 30 seconds.
- Add about two ladles of pancake mixture and evenly spread it out using a spatula. Use the spatula to even out the sides of the pancake. You may add some oil around the sides of the pancake at this point. Move the pan around to prevent the pancake from sticking to the pan, as the batter absorbs the oil. Cook for about two minutes.
- Flip the pancake and repeat the steps above.
- You will know the pancake is finished when it gets brown and crispy.
- Remove from heat and transfer to a cutting board. Slice the pancake with a sharp knife into eight wedges like a pizza. Serve with soy sauce on the side.
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!
What others are saying
Jessica Scott says:
Mungbeans are so underrated! These kimchi mungbean pancakes are really good, and such an easy recipe.
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.
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!
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.
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.