Please watch my cooking recipe tutorial first before you cook!
It will give you ideas about the cooking process!
Korean Mung Bean Pancakes
In a large mixing bowl, add dried mung beans, sweet rice and enough cold water to cover (at least 1 inch) and soak for at least 5 hours to over night.
In a small mixing bowl, combine pork and next 4 ingredients; set aside.
Drain soaked mung bean mixture, put into a blender; add 1/2 water. Blend until smooth but do not over blend, you want a bit coarse texture from mung bean.
Transfer mixture back to large mixing bowl; add marinated pork, kimchi with juice, green onion, chili, pinch of salt and pepper for season. Stir until well combined.
Heat a large nonstick skillet over medium heat; add enough oil to coat skillet. Ladle in pancake batter to desired form; cook first side until crispy and you can see brown edges, about 5 minutes. Flip over and cook until crispy edge, golden brown and cooked through, about 5 more minutes. Remove cooked pancakes from skillet to a paper towel lined plate and keep repeat with remaining batter. Add more oil as it needs. Serve immediately with dipping sauce.
Try this recipe one day it’s very very delicious!!
I just discovered your web page and all the recipes look amazing. I love the videos. Your enthusiasm is uplifting! I just made the mung bean pancakes and they came out awesome. Keep up the great work!
Hi Alex! Thank you for giving a try my recipe! Glad to hear that you enjoyed them as well!! 😀 Happy Cooking~!
Aloha e Seonkyoung,
I am so excited to try this recipe. I wanted to clarify if I should soak the sweet rice as well? If so, how long should I soak it for?