Golden Crispy Kimchi Mung Bean Pancake
Crispy and Clean Flavored Kimchi Mung Bean Pancake
This crispy and clean-tasting mung bean pancake was made at my husband’s request for a simple kimchi addition. It offers a delightful balance of textures and flavors, perfect for a satisfying meal or snack.
Main Ingredients- 1 bowl soaked mung beans (approx. 200g)
- 1 bowl water (approx. 200ml)
- Olive oil & Perilla oil (for frying, as needed)
Seasoning Ingredients- 3 Tbsp low-sodium soy sauce
- 1 Tbsp minced Cheongyang chili pepper (add more for extra spiciness)
- 1 Tbsp minced green onion (white parts preferred)
- 1 Tbsp minced onion
- 1 Tbsp toasted sesame seeds or sesame powder
- 1 Tbsp perilla oil
- 1 tsp gochugaru (Korean chili flakes)
- Pinch of black pepper
- 3 Tbsp low-sodium soy sauce
- 1 Tbsp minced Cheongyang chili pepper (add more for extra spiciness)
- 1 Tbsp minced green onion (white parts preferred)
- 1 Tbsp minced onion
- 1 Tbsp toasted sesame seeds or sesame powder
- 1 Tbsp perilla oil
- 1 tsp gochugaru (Korean chili flakes)
- Pinch of black pepper
Cooking Instructions
Step 1
Soak the peeled mung beans in plenty of water for at least 3 hours. After soaking, rinse them thoroughly under running water to remove any remaining skins. Drain completely using a sieve. Ensure the water runs clear when rinsing to remove all impurities.
Step 2
Gently rinse the fermented kimchi to remove excess seasoning or soak it in water briefly to reduce saltiness if you prefer a lower-sodium dish. Finely chop the kimchi afterward. Aim for small, consistent pieces.
Step 3
Heat a generous amount of perilla oil in a pan over medium-low heat. Add the chopped kimchi and stir-fry until it becomes crumbly and fragrant. This process concentrates the kimchi’s flavor. Set the cooked kimchi aside to cool slightly.
Step 4
Finely mince the Cheongyang chili pepper, green onion, and onion. These ingredients will add a fresh aroma and a pleasant textural contrast to the pancake.
Step 5
In a small bowl, combine the low-sodium soy sauce, minced Cheongyang chili pepper, minced green onion, minced onion, toasted sesame seeds, perilla oil, gochugaru, and black pepper. Mix well to create a flavorful dipping sauce.
Step 6
Place the drained soaked mung beans and 1 bowl of water into a blender. Blend until smooth. Adjust the consistency by adding a little more water if too thick, or a tablespoon of mung bean flour if too thin, until you achieve a pancake batter consistency.
Step 7
Add the stir-fried kimchi to the blended mung bean batter. Mix thoroughly with a spatula or spoon, ensuring the kimchi is evenly distributed throughout the batter.
Step 8
Heat a mixture of perilla oil and olive oil (equal parts) in a non-stick pan over medium heat. Pour the mung bean batter and spread it thinly into a round shape. Spreading the batter thinly is key to achieving a crispy texture.
Step 9
Once the bottom of the pancake turns golden brown and crispy, carefully flip it over and cook the other side until it’s also golden brown and crisp. Cooking over medium heat allows the inside to cook through without burning the exterior.
Step 10
Cut the perfectly cooked Kimchi Mung Bean Pancake into desired portions and arrange them attractively on a serving plate. The appetizing golden hue will surely entice your appetite.
Step 11
Serve the pancake with the prepared dipping sauce on the side. The delightful combination of warm, crispy kimchi mung bean pancake and the savory dipping sauce is truly a treat. Enjoy your delicious creation!
