Mung bean pancake
Mung bean pancake is a savory pancake made from ground mung beans, mixed with various vegetables and seasonings. It is a popular dish in Korean cuisine and is known for its crispy texture and delicious flavor.
Ingredients
- 1 cup dried mung beans
- 1/2 cup water
- 1/2 onion finely chopped
- 1 carrot grated
- 2 green onions chopped
- 1/2 cup kimchi chopped
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Soak the mung beans in water for at least 4 hours or overnight. Drain the beans and rinse well.
- In a blender or food processor, blend the mung beans with 1/2 cup of water until you get a smooth batter.
- In a large bowl, mix together the mung bean batter, chopped onion, grated carrot, chopped green onions, chopped kimchi, soy sauce, sesame oil, salt, and pepper.
- Heat a non-stick pan over medium heat and add a drizzle of vegetable oil.
- Pour a ladleful of the batter onto the pan and spread it out into a thin pancake.
- Cook for 3-4 minutes on each side until golden brown and crispy.
- Repeat with the remaining batter, adding more oil to the pan as needed.
- Serve the mung bean pancakes hot with a dipping sauce of your choice.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 210kcal (11%)Carbohydrates: 36g (12%)Protein: 14g (28%)Fat: 2g (3%)Saturated Fat: 0.3g (2%)Polyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 596mg (26%)Potassium: 771mg (22%)Fiber: 10g (42%)Sugar: 5g (6%)Vitamin A: 2680IU (54%)Vitamin C: 6mg (7%)Calcium: 88mg (9%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
