Mung Bean Pancakes

Mung bean pancake.

My friend made mung bean pancakes for our Korean Barbeque C & C dinner. The picture doesn’t do them justice; they were moist and very tasty! She also made kimchi, a staple in the Korean diet. A friend of mine who was born in Korea said it was better than hers! Her notations are in blue.

14oz nok doo (mung beans)  These should be dried mung beans, split and hulled or peeled.  Available in asian food stores.  I used whole dried mung beans with their green skin still on them.
1 medium onion, sliced thin
1 carrot, shredded or julienned
4 scallions, sliced in diagonal
1/4 lb beef, sliced very thin   I might try ground pork next time, although the beef was good, too.
1.2 cup bean sprouts – blanched, drained and chopped coarsely
1/2 cup kimchi – although I made my own homemade kimchi as a learning experience, I would definitely used store-bought next time!! It was a lot of work.
2 Tbsp salt
Soak mung beans in water for 3 hours.  Drain and rinse.  Puree in food processor with some water til a spreadable paste.  (I found that the pancakes need something to bind them.  I’ve seen recipes with 2 eggs and a little flour added, and others with 6 Tbsp of glutinous/sweet rice soaked and ground with the beans.  These would be good ideas as I had trouble with the pancakes falling apart.)

In a large bowl, mix the vegetables, meat, bean paste and salt.  In a non-stick pan with some vegetable oil, spread a 3-4 inch circle of past and cook until brown, turning once.  These took a LONG time to cook.  I ended up using my 2-sided frittata pan from Williams-Sonoma to cook an 8-inch diameter pancake and flip it.  These took about 12 minutes a side, or 24 minutes each.  You should get about 6 8-inch pancakes from the above recipe.

I made up a serving/dipping sauce mixed from these ingredients based on taste:  soy sauce, rice vinegar, mirin, sesame oil, lime juice, red pepper flakes.

The kimchi recipe is here:
I used Korean chile paste, not powder, but, otherwise, I followed this recipe closely.
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