Korean Pancakes

Korean Pancakes

I’ve been holding onto this recipe since 2004.  You see, cooking with an

unusual ingredient that I’ve never heard of is kind of intimidating.

 

But, I kept this recipe with the hope of one day having the time to make

this for my husband and maybe bring him back to his childhood when his mom

used to make this for him.

 

Mung bean is the main ingredient in this scrumptious vegetable pancake.

 

Mung beans are extremely popular in Southeast Asia.  This tiny bean with its

mild taste can become so many things; ice cream, stews as well as cellophane

noodles and of course pancakes.

 

The first time I made these vegetable pancakes… they were gone in minutes.

The second time we doubled the ingredients hoping to have leftovers.  They

were all gone the next day.  Yes, they are that good.

 

One more thing… make sure you buy dried and peeled yellow mung beans.

Enjoy!

 

Korean Pancakes

Serves 4

Adapted from Gourmet, November 2004

 

Ingredients:

  • 1 cup dried peeled (yellow) mung beans
  • 2 medium carrots, peeled and shredded
  • 1 bunch scallions (white and pale green parts only), cut into 3-inch lenghts and sliced lengthwise
  • 2 large eggs
  • 2 tablespoon minced garlic
  • 4 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 4 tablespoons vegetable oil

 

In a large bowl rinse mung beans under cold water until water runs clear. Cover beans with two cups cold water and let it soak at least 12 hours.

In a large bowl mix carrots, scallions.  Drain mung beans and purée for about 1 minute in a food processor until smooth. Add eggs, flour, garlic and salt and blend until smooth, about 30 seconds. Pour mung bean mixture over vegetables in bowl and mix with a spatula.

Place a non-stick skillet over medium high heat, add 1 tablespoon oil, swirl to coat. Stir batter, then ladle 1/4 cup batter into skillet, pressing down with a spatula to flatten and evenly distribute vegetables.  Turn heat to medium and cook for 3 minutes or  until the bottom of the pancake is golden brown then flip and cook for another 3 minutes.

Remove from skillet and transfer pancake to paper towels to drain. Repeat with remaining batter.  Serve warm or at room temperature.

Korean Pancakes

Korean Pancakes

 

Korean Pancakes

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