← Nouns Cooking · Korean

Ingredients

• 300 g Split, skinned mung beans
• 180 ml Water, plus more if needed
• 3 tbsp Glutinous rice flour
• 150 g well-fermented kimchi, squeezed and chopped
• 150 g mung bean sprouts
• 150 g Minced pork
• 1 tsp Soy sauce
• 1 clove Garlic, minced
• 1 tsp Toasted sesame oil
• 3 Spring onion, chopped
• 1 tsp Salt
• 8 tbsp neutral oil, for shallow-frying
• 3 tbsp Soy sauce
• 1½ tbsp Rice vinegar
• 1 tbsp Water
• 2 tbsp finely chopped onion

Method

1. Rinse the mung beans several times, rubbing them between your hands, then soak in plenty of water for 4 hours or overnight. Drain.
2. Mix the pork with the 1 tsp soy sauce, garlic and sesame oil. Blanch the sprouts for 1 minute, then squeeze dry and cut in half.
3. Blend the beans with the water to a thick batter that still has a little grain to it, like porridge. Stir in the rice flour, salt, kimchi, sprouts, pork and spring onions.
4. Heat 2 tbsp oil in a frying pan over medium-high heat. Spoon in about 120 ml batter and spread it into a round 1 cm thick. Fry for 3–4 min per side, until deep golden and crisp and the pork is cooked through.
5. Repeat with the rest of the batter, adding fresh oil each time; the generous oil is what makes the edges crunchy. Mix the dipping sauce and serve the pancakes hot.

Tips

• Peeled split mung beans are yellow and sold in Asian shops; whole green ones need much longer soaking and peeling.
• For a vegetarian version, skip the pork, add sliced mushrooms and use vegan kimchi.

Sources

Written in our own words after cross-checking these recipes:

Kimchimari Beyond Kimchee