Mung beans are small, green legumes used widely in asian cuisine for it’s healthful benefits and nutrition. Mung beans are a good source of of protein, fiber, phytonutrients, manganese, potassium, magnesium, folate, copper, zinc and a variety of  B vitamins.  It is one of the easiest beans to digest and a main ingredient found in healing foods such as Kitchari or Mung Bean Juk (porridge) to support detoxification and to nourish the body.

These savory pancakes are a delicious way to eat mung beans.   Try them as a snack, appetizer or as a side dish to a meal.

Best for vata, kapha dosha and in small amount  for pitta dosha

Korean Mung Bean Pancakes Recipe


  • ½ Cup Kimchi, thinly sliced
  • ⅓ Cup Green Onion
  • ½ Cup Dried Peeled Mung Beans
  • 2 -3 Tbs Brown Rice Flour (may add more if needed to achieve batter consistency )
  • ¼ Cup kimchi juice
  • 1 Tbs toasted sesame oil
  • ½ tsp Salt
  • Avocado Oil for frying or another oil with high smoke point such as sunflower oil.


1. Soak the mung beans 5 hours. Drain and rinse.

2. Add the soaked mung beans, brown rice along with the kimchi juice, salt, and sesame oil in a food processor and process it so it becomes a creamy texture.

3. Put the batter into a bowl and add the sliced kimchi and green onion. Mix well.

4. Heat the pan to medium high heat and add Avocado oil.

5. Once the oil is hot, make small rounds of pancakes and cook until brown, flipping once to brown both sides. Taste best when they are crispy.

6. Enjoy while they are warm.

                                                                                        Sauce ingredients: 

1 Tbs Tamari

Pinch of red chili pepper (optional)

1 tsp of sesame seeds

1/2 tsp rice vinegar

Sliced green onions