MUNG BEAN PANCAKE
Makes about 10-11, 9cm pancakes
- 135 g dried mung beans with skins, soaked in water for 6 hours or up to a day then drained
- 125 g water
- 6 g salt
- 165g finely chopped Cabbage Kimchi
- 20g spring onion, thinly sliced
- 1ea (27g) red chilli thinly sliced with angle
- 1 Tbsp grated garlic
- ½ tsp grated ginger
- 130g (about 5 chipotles) pork sausage, casing remove
- Vegetable oil, for frying
For dipping sauce:
- 60 ml soy sauce
- 1 ½ Tbsp Korean rice wine vinegar
- 1 Tbsp roasted sesame oil
- 1 Tbsp gochugaru
For the dipping sauce:
In a small bowl, stir together all the ingredients. Cover and set aside or store in the fridge if not using immediately.
For the pancake:
Rub the soaked mung beans together with your hands to remove the skins. Once half of the skin of beans are removed, rinse and drain beans in cold water several times.Transfer soaked beans (about 230g grams) to a food processor or blender with 125g water and salt, and blend it until relatively smooth.
In a large bowl, stir together kimchi, spring onion, red chilli, garlic and ginger.
In a large non-stick frying pan, heat 1 tablespoons of vegetable oil over medium heat, add the sausage meat and cook the meat until it becomes golden brown while stirring and breaking meat into pieces using the back of the wooden spoon. Tip cooked sausage meat into the large bowl with kimchi mixture. Then stir the puréed bean into the same bowl and mix well.
In a large non-stick frying pan, heat 2 tablespoons of vegetable oil over a medium heat. Working in batches, spoon 60 ml of the batter into the frying pan to form pancakes about 9 cm (31⁄2 in) wide, flipping halfway through, until both sides are browned and crisp, about 8 minutes total. Transfer to a wire rack or kitchen paper-lined plate to drain. Repeat with the remaining batter, adding more oil to the frying pan as needed.
Transfer the pancakes to a platter and serve with the pancake dipping sauce.
Kimchi Fried Rice (Kimchi-bokkeumbap)
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