This is not your ordinary pancake. The mung beans add a certain richness and denseness to the pancake. It’s almost like an overmixed North American pancake! Having said that, it still has nice fresh flavour and can be quite addictive. Some recipes have you remove the skins and split the mung beans, I had neither the patience nor the time, so this recipe is a little green/greyer than most. I figured the skins had vitamins or at the very least, fibre. Use whatever veggies make you happy. Next time, I’ll add green onions because the chives had very little flavour.
Korean-Style Mung Bean Pancakes
This recipe makes about 20 appetizer portion pancakes.
To see the original recipe, please click here.
To print this recipe, please click here.
Ingredients:
- 95 g mung beans, soaked in warm water for at least 2 hours
- 250 mL water
- 15 mL miso paste
- 10 g coconut sugar
- 65 g rice flour
- 5 g ginger, grated
- 45 g coconut, soaked in water then drained
- 60 g each, frozen peas and corn
- a handful of pea shoots
- Chives
- Cilantro
Directions:
- Combine everything but the peas, corn, pea shoots and herbs in the jar of a blender and blend until very smooth.
- Heat a non-stick pan and spray lightly with oil. Drop 15 to 30 mL batter onto the pan a good distance apart from each other (so you can easily flip them) and top with a sprinkling of the peas and corn, pea shoots and herbs. Cook until golden on one side, then flip and finish cooking for a very short time so that the herbs don’t burn.
- Serve warm with dipping sauce (recipe below).
Ingredients for the dipping sauce:
- 30 mL rice vinegar
- 5 mL soy sauce
- 2.5 mL sesame oil
- pinch of coconut sugar
- pinch of toasted sesame seeds
Directions:
- Combine all of the ingredients and mix well. Serve with mung bean pancakes.
They look and sound delicious (the coconut sounds very original in a Korean recipe!). I made Korean mung bean pancakes several times (I think I posted last year once) but with ground meat and they were big (one pancake per pan). I loved them! And also didn’t bother to peel the beans.
LikeLiked by 1 person
I’m sorry that I’d forgotten to check your recipe, Sissi, I’ll drop by and check it soon. They had a really dense texture but it was nice, the sauce really made it.
LikeLike
Thank you for kind words, Eva. The recipe wasn’t mine unfortunately… but from one of my cookery books!
LikeLike
Love the texture of the added veggies. I’ve had a pancake that was blended with no additions at an Indian place (I think). It was just meh. Which proves how important texture is to the whole eating experience. GREG
LikeLiked by 1 person
Thanks Greg, the texture was really nice with the veggies, otherwise, I agree, it would totally be meh!
LikeLike
I’m going to join the list of people who haven’t had these before. I think they look fantastic. I certainly like the list of ingredients. I’d be so curious to try them.
LikeLiked by 1 person
They are quite dense, Jeff, and that is why I chose to make smaller appetizers of them. They would be far to filling as a meal.
LikeLike
Wow I don’t think I’ve ever had these. The only Korean pancake I’ve had is the crispy seafood one. They look so tasty and wholesome 🙂
LikeLiked by 1 person
Thank you Lorraine, so kind of you say.
LikeLike
I don’t believe I’ve ever had mung beans in a pancake. Interesting recipe — these sounds pretty good. Thanks!
LikeLiked by 1 person
They are quite an interesting texture but tge veggies really break them up. A burst of flavour in every bite. The sauce is essential for the experience.
LikeLike
These look great and are going to be tried. I agree on the green onions instead of chives.
LikeLiked by 1 person
I can’t wait to hear what you think!
LikeLiked by 1 person
These look incredible, Eva! I’m toying with an Asian inspired dinner club theme for January. These would be a terrific addition!
LikeLiked by 1 person
Thanks Liz, I would go with the Gyoza instead, they were over the top delicious.
LikeLike
Oh my I would LOVE these. Especially dipped into that sauce. Did you see my kimchi pancakes? These remind me of the kimchi pancakes. So good.
LikeLiked by 1 person
I froze them to avoid exactly that issue, Mimi!
LikeLiked by 1 person
You’re very smart Eva!
LikeLike
Interesting dish. I don’t think I’ve ever heard of it before. I haven’t used mung beans since I used to sprout them for stir fries.
LikeLiked by 1 person
Sprouting them sounds great, I have a bunch leftover, perhaps I’ll give them a try. Thanks for the suggestion.
LikeLike
They look filling and so comforting! Love pea shots!
LikeLiked by 1 person
The fact that they’re so dense, hearty and have some sweetness from the coconut sugar – balanced off by the savoury dipping sauce – is really enticing. Plus, searing on the peas, corn and herbs slightly must add some crunch, too, which sounds amazing. I’ll let you know how they turn out – because of course I’m going to make them!
LikeLiked by 1 person
I’m always so flattered when you say thst Michela, because I know you will! Hope you enjoy them.
LikeLike