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
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
- Soak the mung beans overnight in cold water (or at least for 6 hours). Drain and set aside.
- In a blender or food processor, process the beans with the ½ cup cold water and ½ cup kimchi liquid.
- Mix the batter with the kimchi and pork or shrimp (if being used). Mix in the garlic, soy sauce and sesame oil.
- Season with salt and black pepper to taste.
- 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.
- 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.