Mung Bean Pancakes: A Savory and Crispy Delight
Mung Bean Pancakes: A Savory and Crispy Delight
Creative Mung Bean Pancakes: A Seasonal Recipe with My Personal Tips
Discover a delightful new way to enjoy mung beans, a nutritious ingredient often relegated to secondary roles. These savory and crispy mung bean pancakes are so delicious that you’ll be amazed! I was surprised by how incredibly tasty and wonderful a dish could be made from ground mung beans, and my family devoured them in no time. Here’s my special recipe, enhanced with my own tips for an even more delightful experience.
Ingredients- 1 cup soaked mung beans (soaked in water for over 3 hours)
- 1 medium potato
- 100g aged kimchi (rinsed)
- 1 king oyster mushroom
- 1/2 small zucchini
- 1 green chili pepper
- 1 red chili pepper
- Maple syrup, for drizzling
- 3 string cheese sticks
Cooking Instructions
Step 1
Prepare all the ingredients as listed in the recipe. Rinse and pat dry all vegetables. Lightly rinse the aged kimchi to adjust its saltiness and spiciness.
Step 2
Thoroughly soak the mung beans. Rinse them well and then soak them in water for at least 3 hours. Soaking is crucial for achieving a smooth and delicious pancake batter.
Step 3
Rinse the aged kimchi under running water to remove excess saltiness and strong flavor. Finely chop it into 1cm pieces. This will distribute the kimchi’s flavor evenly throughout the pancake batter.
Step 4
Finely chop the king oyster mushroom for a pleasant chewy texture. Seed the green and red chili peppers and mince them finely. This adds color and a gentle spicy kick.
Step 5
Prepare half a small zucchini and chop it into small pieces. Zucchini adds a subtle sweetness and a tender texture to the pancakes.
Step 6
Peel the potato and cut it into pieces that are easy to blend in a mixer. Ensure the pieces are not too large to avoid straining the blender.
Step 7
In a blender, combine the soaked mung beans and the prepared potato pieces. Blend until smooth. You can add a little water if needed to help achieve a smooth consistency.
Step 8
This is the finely blended mixture of mung beans and potato. It should be smooth and have a thick but pourable consistency.
Step 9
Transfer the blended mung bean and potato mixture to a large bowl. Add the chopped aged kimchi, king oyster mushroom, zucchini, green chili, and red chili peppers.
Step 10
Mix all the ingredients thoroughly with a spatula or spoon until well combined. Even distribution of ingredients ensures consistent flavor and texture in every bite.
Step 11
Heat a lightly oiled pan over medium heat. Ladle portions of the batter onto the pan, spreading them into round, flat shapes to form pancakes. Cook until golden brown on one side, then flip and cook the other side until also golden and cooked through.
Step 12
While the pancakes are cooking, tear the string cheese sticks into long strands. This will allow the melted cheese to spread beautifully between the pancakes.
Step 13
[**My Special Tip!**] Place a cooked mung bean pancake on parchment paper or a plate. Top it with the torn string cheese strands, adding as much as you like. 
Step 14
[**My Special Tip!**] Place another freshly cooked mung bean pancake on top of the cheese. While thin pancakes are delicious on their own, adding cheese creates a ‘Mung Bean Cheese Pancake’ experience. The cheese melts into a gooey, stretchy delight, adding a rich and nutty flavor. This is a guaranteed hit, especially with kids! 
Step 15
Cut the finished mung bean pancakes into four pieces. Drizzle with maple syrup for a perfect sweet and savory balance.
Step 16
The harmonious blend of the delicate mung bean flavor, the chewy texture of the melted cheese, and the subtle spiciness of the chilies creates a truly exceptional and delicious mung bean pancake. Each bite is a delightful experience.
Step 17
You can omit the chili peppers and kimchi to make these kid-friendly snacks, or enjoy them as a nutritious and satisfying meal. This recipe yielded about 5 pancakes, and they were so delicious I ate them all myself! I was amazed at how versatile mung beans are for creating such wonderful dishes, and I’m truly grateful to have learned this recipe. This concludes my presentation of ‘Mung Bean Pancakes with My Personal Tips’ for the Seasonal Recipe Challenge. Thank you.
