Fusion Mung Bean Pancakes
Delicious Fusion Mung Bean Pancakes Made with Healthy Grains
Discover a unique twist on a classic with these Fusion Mung Bean Pancakes. While mung beans are typically enjoyed in savory pancakes, this recipe caught my eye with its ‘pancake’ name. It beautifully combines the soft, thick, and sweet character of a pancake with the nutty flavor of mung beans and the delightful crunch of fresh vegetables. This dish is a hit with all ages, and to make it kid-friendly, I’ve substituted spicy chili peppers with sweet bell peppers and crisp cucumbers. I debated adding maple syrup, but decided to drizzle it on top, which elevated the flavor significantly. Made with wholesome grains, these Fusion Mung Bean Pancakes offer a delightful departure from traditional mung bean jeon, bringing a fresh and healthy option to your table.
Main Ingredients
- 1 cup soaked split mung beans (about 200g)
- 100g well-fermented kimchi
- 1 large king oyster mushroom
- 1/2 medium zucchini
- 1/2 red bell pepper
- 1 crisp cucumber
Cooking Instructions
Step 1
First, prepare the split mung beans for their rich flavor. These are mung beans with the husks removed. Take about 200g of split mung beans and soak them in approximately 10 cups of water for about 6 hours until well-hydrated. The soaking time usually ranges from 5 to 8 hours. Measure 1 cup of the soaked beans for this recipe.
Step 2
Combine the soaked mung beans and potato in a blender and process until smooth. To ensure the potato blends easily, chop it into small pieces before adding it to the blender. This step helps reduce blending time. While the blender is running, use a spatula to gently scrape down the sides and stir the mixture to ensure an even consistency.
Step 3
Rinse the fermented kimchi, squeeze out excess water, and chop it into 1cm pieces. Finely dice the king oyster mushroom, zucchini, red bell pepper, and crisp cucumber. Aim for a dice size similar to what you’d use for fried rice.
Step 4
Add the chopped kimchi, diced mushrooms, zucchini, bell pepper, and cucumber to the blended mung bean and potato mixture. Mix everything thoroughly. Add 1/2 teaspoon of salt to season. While the kimchi provides some saltiness, a little extra salt enhances the overall flavor balance, making the pancakes even more delicious.
Step 5
Transfer the completed mung bean batter to a clean bowl. Having it ready in a bowl makes the frying process much smoother.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Spoon portions of the mung bean batter into the hot pan to create pancakes of your desired size. Cook until golden brown and slightly crispy on both sides.
Step 7
The cooked mung bean pancakes look wonderfully appetizing, much like traditional fluffy pancakes. Frying them until golden brown on each side will result in a crispy exterior and a tender interior.
Step 8
Finally, drizzle some sweet maple syrup over the finished pancakes. I was initially curious if mung beans and maple syrup would pair well, but the sweet drizzle complemented the nutty mung beans and fresh vegetables perfectly, creating a surprisingly delightful flavor combination. Unlike typical mung bean jeon often made with pork or bean sprouts, these Fusion Mung Bean Pancakes incorporate a variety of vegetables, offering a more interesting texture and a lighter taste.
Step 9
These Fusion Mung Bean Pancakes offer a delectable balance of mild, nutty flavors enhanced by the sweetness of the maple syrup. The vibrant texture of the vegetables makes them enjoyable to eat and a great way to ensure everyone, including children, consumes their greens. This is a healthy and delicious recipe that’s sure to be a hit!
