Vegan mung bean pancake with kimchi
Crunchy on the outside, soft and fluffy on the inside, protein rich, healthy pancakes with kimchi and bean sprouts.
Equipment
- Blender
Ingredients
- 1 cup split yellow mung bean moong dal
- ¼ cup rice optional, use more moong instead.
- 1 inch ginger
- 1 cup kimchi or use mix of veggies instead, check notes below
- 1 cup mung bean sprouts
- 2 cloves garlic
- 4 stalks green/spring onion
- 1 tbsp toasted sesame seeds optional
- 1 tsp sesame oil optional
- oil As needed for pan frying
- ½ cup water
Dipping sauce
- 1 tbsp soy sauce
- 1 tsp rice vinegar or to taste
- 1 tsp water
- ¼ tsp toasted sesame seeds optional
- ¼ tsp red chili flakes
- onions a few pieces
Instructions
Soaking rice and split yellow mung beans
- Wash rice and split yellow mung beans.
- Soak them in plenty of water for atleast 4-5 hours or overnight.
Prepare ingredients
- Blanch bean sprouts for 2 minutes in boiling water. Remove and rinse with cold water. Drain and keep aside.
- Chop white part of green onions finely. Chop the green part two inches long.
- Grate/crush garlic.
Make the batter
- Blend mung bean, rice and ginger with ½ cup water into a slightly coarse thick batter. Remove into a bowl.
- Add chopped kimchi, blanched bean sprouts, grated garlic, white portion of green onions, sesame seeds, sesame oil into the mung bean batter and mix everything together.Note: Salt may need to be added depending on how salty the Kimchi is. I generally need no extra salt.
- Mix in a portion of the chopped green onions(the green part) into the batter. Reserve some pieces to be placed on the pancake when cooking.
Make dipping sauce
- Mix together all the ingredients listed under dipping sauce.
Make pancakes
- Heat a cast iron/nonstick pan/griddle over medium heat.
- Spread anywhere from 1/2 tsp to 2 tbsp oil depending on your liking. More oil makes the outer crust crispy.
- Pour a ladleful of the mung bean mixture and slightly flatten it into a round shape. If using a 10 inch pan, fry 2-3 small pancakes at a time.
- Place 1-2 pieces of green onion on the top.
- Drizzle oil around the sides if needed.
- After 2 minutes or when the bottom is golden brown, flip the pancake over and press. Drizzle more oil on the sides if needed.
- Remove from heat when both sides look golden and serve hot with the dipping sauce.
Video
Notes
- If the pan is too hot, the crust may burn before the insides cook properly. Maintain a medium heat.
- Adjust oil to suit your needs. Use oil liberally/shallow fry if you like the outer crust to be very crispy. I prefer using lesser oil.
- Mung bean pancakes can be made without Kimchi. Substitutions for ingredients are given below.
- Rice - Use extra mung beans instead.
- Kimchi - Use thinly sliced mix of veggies like onions, leeks, carrots, green cabbage instead. Remember to season with salt if not using Kimchi.
- Bean sprouts - Use extra veggies instead. Learn how to make homemade bean sprouts in this link.