Crispy and Delicious Mung Bean Sprout Pancake (Sukjujeon)
Crispy and Delicious Mung Bean Sprout Pancake (Sukjujeon)
A Healthy Mung Bean Sprout Pancake Recipe
Introducing a delightful recipe for Mung Bean Sprout Pancakes, featuring the wonderful crispiness of sprouts and the sweetness of vegetables. Mung bean sprouts, being young shoots, are packed with the nutritional benefits and vitamins of mung beans, making them a fantastic ingredient for everyone. Even when mung bean sprouts in places like Indonesia aren’t as pristine as in Korea, selecting the best ones and preparing them with care results in a delicious side dish. Follow this recipe to easily and simply create the wonderful taste of mung bean sprout pancakes. (Detailed cooking instructions available from 02:43 in the video).
Ingredients- 150g fresh mung bean sprouts
- 1/4 red bell pepper
- 1/4 carrot
- 7 Tbsp pancake mix (buchim garu)
- 1 pinch salt
- 2 eggs
- 3 Tbsp cooking oil
Cooking Instructions
Step 1
First, rinse the fresh mung bean sprouts thoroughly under running water. Lightly drain the water, then cut them into approximately 3-4cm lengths for easy eating. If you cut them too small, they might become mushy when cooked, so aim for a moderate length.
Step 2
Finely dice the red bell pepper after removing the seeds. Adding bell pepper not only makes the pancake visually appealing but also imparts a subtle sweetness and enhanced flavor.
Step 3
Peel and wash the carrot thoroughly, then finely dice it, just like the bell pepper. Carrots add sweetness and contribute to a pleasant texture.
Step 4
In a large bowl, combine the prepared mung bean sprouts, diced red bell pepper, and diced carrot. Add 7 tablespoons of pancake mix and a pinch of salt. Crack in 2 eggs and get ready to mix all the ingredients.
Step 5
Mix all the ingredients thoroughly using your hands or a spatula to create the batter. If the batter seems too stiff, you can add a very small amount of water, but the moisture from the sprouts themselves is often enough, so check the consistency. A batter that is too thin can cause the pancakes to break apart during cooking.
Step 6
Heat about 3 tablespoons of cooking oil in a frying pan over medium-low heat. Spoon portions of the batter onto the hot pan, shaping them into flat, round pancakes. Cook until golden brown on both sides, being careful not to burn them. Adjust the heat as needed and cook until the surface is set and the edges are crispy for perfectly delicious mung bean sprout pancakes. They are best enjoyed warm!
