Kimchi Mung Bean Pancakes Recipe

Kimchi Mung Bean Pancakes Recipe

Mina Park of Sook shares with us one of her favourite Korean recipes

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Foodie  Foodie  | over 3 years ago

This article originally appeared in the latest July edition of Foodie: The Future of Food. Read it here!

Yield: 30 pancakes

Prep Time: 6 hours

Cooking time: 30 mins

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Kimchi Mung Bean Pancakes


  • 2 cups dried split mung beans (peeled)
  • 1 cup kimchi, drained and minced, with ½ cup kimchi liquid reserved
  • 2 scallions, minced
  • ½ cup cold water
  • 3 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • salt and black pepper to taste
  • sunflower oil (or other neutral oil) for frying
  • optional: ½ cup minced pork or shrimp


  1. Soak the mung beans overnight in cold water (or at least for 6 hours). Drain and set aside.
  2. In a blender or food processor, process the beans with the ½ cup cold water and ½ cup kimchi liquid.
  3. Mix the batter with the kimchi and pork or shrimp (if being used). Mix in the garlic, soy sauce and sesame oil.
  4. Season with salt and black pepper to taste.
  5. Heat a generous amount of oil in a frying pan over medium heat. Spread 2 tbsp of batter in rounds in the pan. Cook for approximately 4 minutes on each side until crispy and browned.
  6. Serve immediately with Korean dipping sauce (recipe below).

Korean dipping sauce

Prep Time: 5 mins


  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • 2 tsp sesame oil
  • 1 tbsp scallions, thinly sliced
  • 1 tsp garlic, grated
  • 1 tsp toasted sesame seeds
  • Optional: 1 tsp Korean chili pepper flakes (also known as gochugaru)


  • Combine all ingredients in a small bowl.
  • Serve with mung bean pancakes.

Check out Sook to discover more of Mina Park's favourite Korean flavours.


Foodie | Hong Kong

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