Learning how to cook this Korean mung bean pancake recipe from my mom really amazed me at how easy it was! I actually thought this dish required some kind of flour but it’s completely flourless and has 5 ingredients. It literally can’t get any easier. I think this recipe would be great for anyone with any food sensitivities or allergies, since it is so simplistic and you are eating REAL food. Once my mom taught me the recipe, I made it myself and it tasted exactly like hers – on the first try! If I can do it, you can too! You may also need to reference the traditional Korean kimchi recipe that I have posted on this website as well.
Before getting to the recipe though, let’s talk about some basics…
What are mung beans?
Mung beans belong to the legume family and are traditionally used in Asian and Indian cultural cooking.
What are the health benefits of mung beans?
Mung beans are a nutritional powerhouse. They contain potassium, magnesium, folate, fiber, and are a great source for vegan protein as well.
A study has been done on the specific health benefits for mung beans and it has been shown that mung beans have antioxidant effects, anti-fungal and antimicrobial activity, anti-inflammatory activity, and in some studies suggest that there are anti-tumor properties as well.
Korean Mung Bean Pancake Recipe
To make 8 pancakes, ingredients needed include:
- 1 cup of mung beans (soaked for two hours)
- 6 oz organic mung bean sprouts, boiled
- 1/2 white onion, sliced
- 1/2 cup kimchi, chopped
- 3 green onion stalks, halved and chopped
- 1 tbsp sesame oil
- Salt and pepper
To prepare this dish, soak the mung beans in water for at least two hours.
Allow the liquid to absorb into the beans.
In the meantime, boil the mung bean sprouts in water to cook them through.
Once cooked on medium-high heat, for 2-3 minutes, rinse the bean sprouts under cold water and then drain the excess water out.
Set aside the bean sprouts and begin to slice half an onion.
Slice the green onions length wise and roughly chop.
Roughly chop cabbage kimchi.
Place all ingredients into a bowl.
Mix in 1 tbsp of sesame oil and salt and pepper.
Mix all ingredients together.
Once the mung beans have been soaked for a couple of hours and the water has absorbed, use a Vitamix or a blender to blend the mung beans down so that it becomes a “batter” consistency.
Once the batter has been created, mix this in with the other ingredients.
Now, over medium-high heat, ladle this mixture into a pan and let cook on each side for 2-3 minutes depending on how golden brown you would like your pancakes.