Savory and Chewy Soybean Pancakes (Kongjeon)
Savory and Chewy Soybean Pancakes (Kongjeon)
A Delicious Soybean Pancake Recipe Using Nutritious Seo-ri-tae Beans, Instead of Mung Beans
These savory soybean pancakes (Kongjeon) are made with chewy Seo-ri-tae beans, offering a texture and flavor comparable to mung bean pancakes. They are easy to make with common pantry ingredients and make for a satisfying meal or a delightful snack with drinks. The recipe harmonizes the nutty flavor of soybeans, the tanginess of kimchi, and the richness of pork for a deeply satisfying taste.
Main Ingredients for Soybean Pancakes- Soaked Seo-ri-tae beans 2 cups
- Tofu 1/2 block
- Ground pork 100g
- Aged kimchi 150g
- Water 2 cups (using a paper cup as a standard measure)
Batter & Seasoning- Eggs 2
- All-purpose flour 5 Tbsp
- Salt 1/2 tsp
- Chopped green onion 3 Tbsp
Pork Marinade- Minced garlic 1/2 Tbsp
- Salt 1/3 tsp
- Black pepper, a pinch
- Sesame oil 1 tsp
For Frying- Cooking oil, as needed
- Eggs 2
- All-purpose flour 5 Tbsp
- Salt 1/2 tsp
- Chopped green onion 3 Tbsp
Pork Marinade- Minced garlic 1/2 Tbsp
- Salt 1/3 tsp
- Black pepper, a pinch
- Sesame oil 1 tsp
For Frying- Cooking oil, as needed
- Cooking oil, as needed
Cooking Instructions
Step 1
First, prepare the soybeans. Place the Seo-ri-tae beans, soaked for at least 1 hour, along with 2 cups of water (measured with a paper cup) into a pot. Bring to a boil with the lid off and simmer for about 3 minutes. This step softens the beans, making them easier to blend later.
Step 2
Squeeze out as much water as possible from the 1/2 block of tofu, using your hands or a clean kitchen towel. Rinse the 150g of aged kimchi under cold water to reduce some of its pungency, then squeeze out any excess moisture and finely chop it. Also, prepare 3 Tbsp of chopped green onions.
Step 3
For the 100g of ground pork, mix in 1/2 Tbsp of minced garlic, 1/3 tsp of salt, 1 tsp of sesame oil, and a pinch of black pepper. Marinate the pork thoroughly. This seasoning helps remove any porky odor and enhances its flavor.
Step 4
Once the boiled soybeans have cooled slightly, transfer them to a blender along with 1 cup of the reserved soybean cooking water. Blend until smooth, ensuring there are no large lumps. The smoother the puree, the better the texture of the pancakes.
Step 5
In a large bowl, combine the well-squeezed tofu, the finely chopped aged kimchi, the marinated ground pork, the chopped green onions, and the 2 eggs.
Step 6
Add the blended soybean mixture, 1/2 tsp of salt, and 5-6 Tbsp of all-purpose flour to the bowl. Mix everything together well to form a thick batter. If the batter is too wet, add a little more flour. If it’s too stiff, you can add a tiny bit of the reserved soybean cooking water or plain water to reach a suitable consistency.
Step 7
Heat a non-stick frying pan over medium heat and add about two swirls of cooking oil. Drop spoonfuls of the batter into the hot pan, shaping them into small, round pancakes. Fry for a few minutes on each side until golden brown and cooked through. Adjust the heat as needed to prevent burning.
Step 8
Once both sides of the pancakes are a beautiful golden brown and they are cooked through, remove them from the pan. This recipe yields approximately 22 pancakes.
Step 9
Arrange the perfectly cooked soybean pancakes on a serving plate. You’ll have a delicious Kongjeon with a wonderfully nutty flavor and a satisfying chew. Using the soybeans available at home turned out to be a great idea with fantastic results! These are perfect to enjoy with a glass of makgeolli or beer.
