- Serves: 2
- Cook Time: 5 minutes
- Prep Time: 10 minutes
- Effort: easy
- 100g dried split yellow mung beans
- 150ml water
- 2 tbsp kimchi juice
- 1/2 tsp salt
For the pancakes
- 100g kimchi finely chopped
- 100g bean sprouts
- 2 spring onions
- 75g minced pork
- 2 tsp sesame oil
- 1/2 tsp minced garlic
- 1/4 tsp salt
- 1/4 tsp finely ground black pepper
- 2 tsp Korean ground chilli (gochugaru)
- 3 tbsp vegetable oil
- 1 green chilli, finely sliced
1. Soak the mung beans in enough water to cover for at least 3 hours (or overnight) to soften. Once soaked, drain the mung beans and then tip them into a blender along with 150ml water.
2. Blitz to create a smooth paste – it’ll still be stickier than a regular batter, but if the blender stops, then add a little more water to loosen and the kimchi juice. Pour into a mixing bowl and stir in the remaining ingredients.
3. Heat a frying pan over a high heat with the vegetable oil. Spoon a dessert size scoop of the mung bean batter mix into the oil and fry for 2 minutes.
4. Flip the pancake once crispy on the first side and then press in a few slices of chilli (for heat and decoration) on the second side - fry for a further 1-2 minutes until cooked through then drain on a paper towel.
5. Arrange the pancakes on a serving dish and serve.
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