Korean: Mung Bean Pancakes

By SharonE

Ingredients

• Pancakes:
• 2 cups split yellow mung beans, washed
• 4 cups water/1 cup water
• 2 tsp kosher salt
• Pork:
• 8 oz. ground pork
• 2 tsp. sesame oil
• 2 tsp. cooking wine
• 2 tsp. minced garlic
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• Vegetables:
• 3/4 cup kimchi, chopped
• 8 green onions, chopped
• 1 cup chopped onion
• 1 cup fresh mung bean sprouts, washed and blanched
• 2 tbs. gochukaru, optional

Details

Servings 10

Preparation

Step 1

Soak mung beans in the 4 cups of water for 6 hours or 24 hours in fridge. Drain. Place half (2 cups) in blender or processor and combine with 1/2 cup water. Blend for :30 or until very smooth. Repeat with remainder beans/water.

In a small bowl, combine pork ingredients together.

In a large bowl, add puree, seasoned pork and all vegetables. Add gochukaru if using and mix well.

Heat a nonstick skillet to medium heat, Add 3 tbs canola oil. Pour about 1/4 cup batter onto skillet. When pancake is golden brown, about 2 minutes, flip to other side for another 2 minutes. Flip one more time and cook for another minute.