Mung Bean Pancakes with dipping sauce
Mung Bean Pancakes can be a tasty addition to your Korean spread, or serve as a meal unto themselves. Adding the optional ground pork will up the protein content.
FOR THE DIPPING SAUCE:
Test Kitchen Tip
Dry mung beans resemble split peas and are about the size of lentils.
Soak dried beans in water to cover until softened, at least 4 hours; drain.
Combine bean sprouts, kimchi, scallions, pork, garlic, soy sauce, and sesame oil.
Purée softened beans with ½ cup cold water and salt in a food processor until mixture resembles coarse sand, 40–50 seconds; stir into sprouts mixture until batter combined.
Heat 3 Tbsp. vegetable oil in a nonstick skillet over medium; add 1 cup batter, spreading into a round shape. Cook pancake until bottom is golden brown, 2–3 minutes; flip and cook pancake 2–3 minutes more. Repeat procedure with remaining oil and batter.
For the dipping sauce
Whisk together soy sauce, water, and vinegar; season with black pepper and gochugaru. Serve with pancakes or with any of our Korean recipes.
Per ½ pancake
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 5mg 1%
Sodium 135mg 5%
Carbs 17g 5%
*Percent Daily Values are based on a 2,000 calorie diet.