MUNG BEAN PANCAKE

MUNG BEAN PANCAKE

Ingredients

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

Method

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.

 

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Social media

@judyjoochef Instagram profile imageWhip up these Mung Bean Pancakes for a traditional savoury treat. I have so many memories eating these totally addictive pancakes in Gwangjang market in Seoul. 

Packed with flavours from finely chopped cabbage kimchi, spring onions, and red chilli, these pancakes are a classic in Korean cooking. I like to add some pork for extra savouriness, and it’s all held together with blended mung beans for a crispy yet soft texture.

The accompanying dipping sauce, a blend of soy sauce, vinegar, sesame oil, and gochugaru, adds the perfect tangy and spicy kick to complement the pancakes.

Serve these pancakes hot with the special dipping sauce for a delicious fusion of flavours.

Check out the full recipe and add a Korean twist to your pancake game – link in bio!

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#JudyJooKitchen #MungBeanPancake #KoreanFood #SavouryPancake #Kimchi #ChefLife #FoodBlog #InstaFood #FoodStagram #CookingAtHome #Homemade #RecipeOfTheDay #CulinaryJourney #FoodInspiration #Gourmet #AsianCuisine #Foodie #FoodLover #FoodPhotography20 hours ago via Instagram
@judyjoochef Instagram profile imageDive into my latest cooking video where I blend the rich flavours of Korea with the classic French mussel dish, introducing my fusion creation: Doenjang and Gochujang Mussels.

Starting with the French tradition, I kick off with sautéed lardons (or bacon) to create a sumptuously rich base. Next, a generous amount of garlic and shallots join the mix, followed by the unique twist of sake and mirin for fragrance. 

Chicken stock creates the perfect broth, setting the stage for the stars of the dish: doenjang (Korean fermented soybean paste) and gochujang (Korean fermented chilli paste), bringing an unmissable Korean flair and umami to the mussels. So tasty and the broth is so yummy to soak up with a piece of crusty French bread. 
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#JudyJooKitchen #FusionCuisine #Mussels #Doenjang #Gochujang #CookingVideo #ChefLife #FoodBlog #InstaFood #FoodStagram #CookingAtHome #Homemade #RecipeOfTheDay #CulinaryJourney #FoodInspiration #Gourmet #KoreanFlavours #FrenchCuisine #Foodie #FoodLover #FoodPhotography2 days ago via Instagram
@judyjoochef Instagram profile image#whatsnewatcitifield ⚾

IT’S OFFICIAL! We are opening in @citifield 🙌

Making our mark on the New York map once again, you can now experience Seoul Bird at the home of the @mets Citi Field!

Find us on the promenade level right behind home plate alongside the Hudson Whisky Bar.

Enjoy one of the best views of the game while eating the best korean fried chicken!

#SeoulBirdNYC #KoreanFriedChicken #CitiFieldEats #EntrepreneurshipJourney #Foodpreneurs #NYCFoodScene #SeoulInNewYork #seoulbird
#seoulfood #seoulbirduk4 days ago via Instagram
@judyjoochef Instagram profile imageHappy to announce our new venue @citifield home of @mets. Seoul Bird will be on the Promenade level right behind home plate. @seoulbirduk @seoulbirdusa 
Joining me this year in the stellar line up are the amazingly talented @chefanneburrell and @adamrichman. 
So great to be back in New York and serving up our Korean fried chicken in Flushing! 
Let’s go Mets! 
#mets #citifield #citifieldeats #baseball #chefs #chefsofinstagram #judyjoo #newyork #seoulbird5 days ago via Instagram
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