Korean Mung Bean Pancakes with Kimchi
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.
Description
Best for vata and kapha dosha, and in small amounts for pitta dosha.
Ingredients
- 1/2 cup kimchi (thinly sliced)
- 1/3 cup green onion
- 1/2 cup dried peeled mung beans
- 2-3 Tbs brown rice flour (add more if needed for batter consistency)
- 1/4 cup kimchi juice
- 1 Tbs toasted sesame oil
- 1/2 tsp salt
- avocado oil for frying (or another oil with a high smoke point such as sunflower oil)
- 1 Tbs tamari
- pinch red chili pepper (optional)
- 1 tsp sesame seeds
- 1/2 tsp rice vinegar
- sliced green onions
Sauce
Instructions
- 1 Soak the mung beans for 5 hours. Drain and rinse.
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Add the soaked mung beans, brown rice flour, kimchi juice, salt, and sesame oil to a food processor and process until creamy.- 3
Put the batter into a bowl and add the sliced kimchi and green onion. Mix well.- 4
Heat a 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. They taste best when crispy.- 6
Mix the sauce ingredients. Enjoy the pancakes while they are warm.Thank you and if you enjoyed this recipe, I'd love for you to share it with your friends!
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