A delicious treat that can be served as a meal, appetizer or snack. You will love with recipe!
Course Side Dish
Cuisine North Korean
Prep Time 1 hourhour30 minutesminutes
Cook Time 15 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 12
Calories 124kcal
Author International Cuisine
Ingredients
2cupsmung beansdried, peeled and split (soak 30 minutes or overnight)
2 1/4cupswater
1cupcabbage kimchisliced thin
4ozs bean sprouts that have been blanched for 2 minutes and excess water removed
4slicespork belly sliced thinly like bacon
3green onions sliced lengthwise into strips about 2 inches in length
salt to taste
pinchof sesame oil
vegetable oil for frying
For the dipping sauce:
2Tablespoonssoy sauce
1Tablespoonrice vinegar
1Tablespoonchopped green onions
Instructions
In a blender add the soaked mung beans and add water to just barely cover the beans.
Blend until smooth adding any additional water that may be necessary. Make sure to not put too much water in the blender, you can add it as needed.
Mix together the ingredients for the dipping sauce and set aside.
In a bowl mix together the mung bean batter, and the thinly sliced kimchi
Add a 1/4 teaspoon salt to the batter
Heat 2 Tablespoon oil on medium heat in a frying pan. When the pan is nice and hot, pour or ladle in the mung bean batter. You can make two or three at a time in a large pan. They should be about 4" in diameter.
While the pancake is cooking on one side, add a few bean sprouts, and few pieces of pork belly, along with some green onion.
When the edges begin to turn brown, flip it over and press it with a spatula.
The pancake is done with it is nicely browned on both sides.