Korean Kimchi Mung Bean Pancakes
Detoxify your body while eating these Mung bean pancakes packed with superfood ingredients. This savory pancake is served with a side of dressed up soy sauce, you can eat it this way or straight up. It’s jammed packed with a complete balance of proteins in the grains combined with legumes. You can skip the meat and still get every nutrient your body needs!
Korean Kimchi Mung Bean Pancakes
By Rina Oh
Servings: 4
Time: 20 Minutes
Ingredients
- 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
Directions
- In a food processor, pulse the mungbeans until they are broken down and still grainy for about 30 seconds.
- 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.
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!
