Mung Bean Pancakes with dipping sauce

Side Dishes

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.


8 servings (4 pancakes)

Total Time

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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, 23 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.

Nutritional Facts

Nutritional Facts

Per ½ pancake

Calories: 185

% Daily Value*

Total Fat 10g 15%

Saturated Fat 2g 10%

Cholesterol 5mg 1%

Sodium 135mg 5%

Carbs 17g 5%

Protein 8g

*Percent Daily Values are based on a 2,000 calorie diet.

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