SAN korean kitchen

HEALTH & HAPPINESS


KIMCHI MUNG BEAN PANCAKES

Gluten Free, High in Protein, Low in Calories


makes 6 pancakes


These savoury pancakes make an excellent snack or meal and freeze extremely well.  So double (or triple) up on the recipe and save some for later.  You won't regret it!






Pancake mix

1 cup       Skinned mung beans

1/4 cup    Sweet rice

3/4 cup    Water

2 1/2 cup Mung bean sprouts

1 cup       Ripe SAN korean napa cabbage kimchi, chopped

1/2 cup    Ground pork (optional)

1 large     Egg

4              Green onions, chopped

2              Garlic, minced

2 tsp        Sesame oil

1/2 Tbsp  Fine sea salt

1/2 tsp     Ground black pepper


vegetable oil for frying 


Dipping Sauce

1/4 cup    Soy sauce

2 Tbsp     Vinegar

1 Tbsp     Maple syrup (optional, John’s variation : )


Directions:

1. In a large bowl mix skinned mung beans and sweet rice. Wash.

Cover mixture with water and soak for 8 hours or overnight. Drain.


2. Make dipping sauce by combining soy sauce, vinegar (maybe maple syrup) in a small bowl.

Set aside so you can have ready to enjoy when pancakes are hot.


3. Combine mung beans, sweet rice and 3/4 cup water into a food processor and blend till it is creamy (1-2 min)

Transfer to a large mixing bowl.


4.  Add remaining ingredients: kimchi, mung bean sprouts, pork, egg, green onions, garlic, sesame oil, salt, black pepper.  Mix well.


5.  Heat a skillet on medium high heat.

Add approx 1-2 tablespoon of vegetable oil per pancake


6.  Add 1 cup of batter to pan and spread to make a 6” pancake.


7.  Cook until the underside is a golden brown and crunchy, approx 2-3 minutes.  Gently flip over and cook second side for another 2 minutes till golden brown. Make sure both sides are crunchy and the center is cooked through especially if you are including pork.


8.  Serve hot with dipping sauce. Enjoy!!Click here to edit text