Mung Bean Power Pancakes with Spicy Kimchi: Two Ways

Mung bean pancakes are a savory Korean dish (Bindaetteok) filled with spicy kimchi. Since YU all know how to make your own Spicy Kimchi now, I thought we should give this recipe a try. It’s great served hot off the griddle and also enjoyed as a snack throughout the week.

The health benefits of kimchi are amazing and little green mung beans are a good source of protein and are loaded with fiber. Together they not only make a delicious pancake, but a healthful one. And the dipping sauce… oh, the sauce…

Tools:
2 medium glass bowls
Large skillet/griddle
Chef’s knife
Spoon
Blender

Ingredients:
Try to buy everything organic. Here’s why.
Pancakes
1 1/4 cups dried mung beans (yields  about 2 1/4 cups soaked)
1/2 cup brown rice flour (you can sub traditional sweet rice flour, or cooked sweet rice)
1 1/4 cup pure water
1 cup spicy cabbage kimchi (make your own)
1 tsp fine ground sea salt
1/4 tsp dulse flakes (optional)
1 1/2 tsp toasted sesame oil
2 tsp toasted sesame seeds
Unrefined virgin coconut oil

Dipping Sauce
1/4 cup coconut aminos*
1 tbsp rice wine vinegar
1 1/2 tsp toasted sesame oil
1 1/2 tsp toasted sesame seeds (you can toast raw seeds in a 350°F oven for 7 minutes)
1/4 tsp sriracha sauce**
1 scallion, sliced into rounds
2-3 tsp maple syrup

* Coconut aminos are soy- and gluten-free (my preference). You can use wheat-free tamari or Nama Shoyu instead.
** You can sub Korean red pepper or crushed red pepper if you like.

Let’s get started.

Mung Bean Pancakes

Soak mung beans 8-12 hours in pure water and then rinse well. Do it while you sleep and they are ready for you in the morning. You can store rinsed beans in the fridge until dinnertime if you aren’t soaking.

Mung Bean Pancakes

You can let your soaked mung beans sprout a day or two if you like, too (I recommend it for optimal digestion, nutrients and sweetness).

mung_Bean_Sprouts

Stir together all of the dipping sauce ingredients and set aside.

sauce

Blend together mung beans with water, flour, sea salt, dulse and sesame oil.

blender

If you need to add a bit of water to get a nice pancake batter consistency, add 1 tbsp at a time. The beans will have water in them from soaking, so blend first, before you decide to add more water or not.

Fold (don’t blend) sesame seeds into batter.

Now, here is where you can change up the recipe and serve your pancakes two different ways—with kimchi inside the pancakes (traditional style) or with the kimchi served on top, post cooking. The reason I provide these differences is because some of you will want to maintain every last bit of the beneficial enzymes and bacteria in the kimchi. And as you learned in the fermented veggies post for making kimchi, heat diminishes some of these benefits. So it’s your call. I like to make them the traditional way and then serve them with raw kimchi on the plate, too.

If you aren’t adding kimchi to the batter, just add 1 tsp coconut oil to your skillet/griddle and heat to medium high. You want the pan hot enough that if you place a few drops of water in the pan, it sizzles. Pour batter into 2 1/2″-3″ pancakes. Let sides dry out and tops bubble a bit then flip (about 2-3 minutes on each side)

cook

If you are preparing this recipe traditional style, go ahead and chop up some kimchi into smaller pieces and fold into your batter.

mix_in-kimchi

Add 1 tsp coconut oil to your skillet/griddle and heat to medium high. You want the pan hot enough that if you place a few drops of water in the pan, it sizzles. Pour batter into 2 1/2″-3″ pancakes. Let sides dry out and tops bubble a bit then flip (about 2-3 minutes on each side)

Serve warm with your dipping sauce.

stacked_Pancakes

(plain pancakes topped with kimchi shown above, pancakes traditional style at the top of the post)

bite

Both ways are delish.

Store in an airtight glass container in the fridge for up to one week. Reheat in the oven, on the stove or enjoy cold. No microwaves.

Now, I want to hear from YU. Are you a kimchi fan? Have you tried making your own yet? Tell us with a comment below.

Read the comments or add yours.

Comment Rules

  1. Marie

    This looks insanely good. I love kimchi!

  2. Tullya

    Just made these and they were delicious! We adapted it a bit to the slow carb diet my husband and I are doing. Instead of brown rice flour we opted for a mixture of green pea flour and chickpea flour(1/4 cup each). We also put an egg in to help it all stay together. I found from my experience that keeping the pancakes on the thin side was good because it helped the mixture cook through fully. I did some thicker ones and it was a bit gummy on the inside, maybe becaues of the egg.

    This is such a godsend! Now that we are eating completely gluten and grain free it’s nice to because to make something that is easily eaten with our hands(a luxury these days), and we both absolutely love kimchi.

    • Heather Crosby

      Thanks for sharing your adaptations with us Tullya and thanks for taking the time to post your sweet feedback. Keep having fun with it all 🙂 H

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