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…
2 medium glass bowls
Try to buy everything organic. Here’s why.
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
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.
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.
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).
Stir together all of the dipping sauce ingredients and set aside.
Blend together mung beans with water, flour, sea salt, dulse and sesame oil.
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)
If you are preparing this recipe traditional style, go ahead and chop up some kimchi into smaller pieces and fold into your batter.
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.
(plain pancakes topped with kimchi shown above, pancakes traditional style at the top of the post)
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.
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