Flavorful Mung Bean Pancakes Made with Mung Bean Flour
#MungBeanFlourRecipe #EasyMungBeanPancakes #HolidayFood #PorkRecipe #KoreanPancake
Remember your mother’s special mung bean pancakes, a cherished holiday dish? To recreate that nostalgic flavor, this recipe uses a convenient shortcut: mung bean flour instead of grinding the beans from scratch. Inspired by a surprisingly delicious experiment with kimchi pancake filling, this recipe makes it easy for anyone to create delicious mung bean pancakes. Enjoy the crispy exterior, tender interior, and the rich flavors of assorted seasoned vegetables and ground pork!
Main Ingredients- 400g Ground Pork (HanDona Pork)
- 80g Fernbrake Vegetable (Gosari Namul)
- 80g Balloon Flower Root Vegetable (Doraji Namul)
- 80g Spinach Vegetable (Sigeumchi Namul)
- 260g Mung Bean Sprouts
- 280g Mung Bean Flour
- Water (as needed to reach desired consistency)
Cooking Instructions
Step 1
Prepare 400g of ground pork, which adds a tender texture and rich flavor to the mung bean pancakes. Choose fresh pork for the best taste.
Step 2
Add 80g each of seasoned fernbrake, balloon flower root, and spinach vegetables, reminiscent of holiday flavors. Feel free to substitute with other vegetables. If using pre-seasoned vegetables from a store, chop them into roughly four equal pieces for easier mixing.
Step 3
Blanch 260g of fresh mung bean sprouts in boiling water, then rinse under cold water and squeeze out all excess moisture. Chop them into bite-sized pieces. It’s crucial to not season the sprouts after blanching and to thoroughly squeeze out the water.
Step 4
Now, add the seasonings to enhance the overall flavor. Mix in 2 tablespoons of minced garlic, 1 teaspoon of minced ginger, and 1 teaspoon of salt. Since the seasoned vegetables might already be salty, start with less salt and adjust the seasoning later after tasting.
Step 5
Add 280g of mung bean flour. While traditional recipes call for grinding soaked mung beans, this recipe uses mung bean flour for convenience, making it accessible for everyone. Using mung bean flour results in a delightfully smooth texture.
Step 6
Gradually add water while mixing the batter until it reaches a thick, dough-like consistency that holds its shape when dropped onto a pan. The amount of water needed can vary depending on the mung bean flour, so add it slowly to achieve the perfect batter consistency.
Step 7
Heat a pan generously with oil over medium-high heat. Spoon portions of the batter onto the hot pan, shaping them into round pancakes. Once the bottom is golden brown, flip and cook the other side. If you plan to store them, cook them until just lightly golden before they become fully crisp. This will allow them to regain their crispiness when reheated.
Step 8
Flip the pancakes and continue to cook until the other side is also golden brown. Maintaining a medium-low heat ensures that the pancakes cook through to the center.
Step 9
Your delicious mung bean pancakes are ready! Enjoy them warm and tender right away. For later enjoyment, let them cool completely, then freeze them. They can be reheated by pan-frying for a delightful texture.
Step 10
Arrange the finished mung bean pancakes attractively on a serving plate. For an extra touch of flavor, serve them with a special dipping sauce made with pickled ginger. This sauce typically includes soy sauce, finely chopped onion, cabbage, chili peppers, and pickled ginger for a refreshing zest. Your wonderful mung bean pancakes made with mung bean flour are now complete. Enjoy your meal!
