Mung Bean Pancakes Recipe
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 tablespoon kimchi juice*
  • 1/3 cup plus 1 tablespoon water
  • 2 cloves garlic, chopped roughly
  • 1 cup mung beans, hulled
  • 1 cup mung bean sprouts, blanched
  • 1 cup kimchi, diced
  • 1 cup dried bracken (fiddlehead) ferns, soaked, rinsed, boiled, and chopped roughly into 2-3 inch long pieces*
  • 2 scallions
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil
  • 1/4 tablespoon kosher salt
  • 1/4 tablespoon pepper
  • 4 tablespoon canola oil
  • 1 tablespoon soy sauce
  • 1 tablespoon apple or white vinegar
Directions
  1. In the bowl of a food processor, combine the kimchi juice, 1/3 cup of the water, garlic, and beans and process until it resembles coarse cornmeal, about 30 seconds (your pancakes will have better texture if you don’t blend too much).
  2. Transfer the blended beans to a large bowl and add the sprouts, kimchi, ferns, scallions, fish sauce, sesame oil, salt, and pepper. Mix well.
  3. Heat the canola oil in a large skillet over medium heat. Add about ⅓ cup of the batter and cook about 2 minutes on each side until golden brown. Meanwhile, in a bowl, combine the soy sauce, vinegar, and remaining water to make the dipping sauce. Serve the pancakes warm with soy dipping sauce.