Mung beans are small, green legumes used widely in Asian cuisine for their healthful benefits and nutrition. They are one of the easiest beans to digest and a main ingredient in healing foods such as kitchari or mung bean juk (porridge).
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.
Korean Mung Bean Pancakes with Kimchi
Description
Best for vata and kapha dosha, and in small amounts for pitta dosha.
Ingredients
Sauce
Instructions
-
Soak the mung beans for 5 hours. Drain and rinse.
-
Add the soaked mung beans, brown rice flour, kimchi juice, salt, and sesame oil to a food processor and process until creamy.
-
Put the batter into a bowl and add the sliced kimchi and green onion. Mix well.
-
Heat a pan to medium high heat and add avocado oil.
-
Once the oil is hot, make small rounds of pancakes and cook until brown, flipping once to brown both sides. They taste best when crispy.
-
Mix the sauce ingredients. Enjoy the pancakes while they are warm.
