Heartwarming Mung Bean Pancakes
Mung Bean Pancakes Filled with Love
As the gentle autumn breeze whispers, the desire for warmth grows. Sharing these piping hot mung bean pancakes with my husband fills my heart with love, chasing away the autumn chill. This autumn, let’s create sweet moments with your loved ones using these lovingly prepared mung bean pancakes.
Ingredients- 1 cup soaked mung beans (approx. 150g)
- 100g aged kimchi, finely chopped
- 1/2 zucchini, finely chopped
- 2 red chili peppers, seeds removed and finely chopped
- 1 green chili pepper, seeds removed and finely chopped
- 1 potato (medium-sized), peeled and finely chopped
- 1/2 king oyster mushroom, finely chopped
- Maple syrup, for drizzling
- Brown sugar, a little (to mix with maple syrup for decoration)
Cooking Instructions
Step 1
Soak 1 cup of mung beans in water overnight, or for at least 8 hours. Soaking them thoroughly makes the skins easier to remove.
Step 2
After soaking, carefully peel the skins off the mung beans. Prepare the zucchini, king oyster mushroom, potato, red chili peppers, green chili peppers, and aged kimchi by chopping them finely.
Step 3
In a blender, combine the peeled soaked mung beans and 1 chopped potato. Blend until smooth. If the mixture is too thick, add a small amount of water to reach a pancake batter consistency.
Step 4
Finely chop the zucchini. Aim for small, uniform pieces so they mix well into the batter.
Step 5
Finely chop the king oyster mushroom as well. You can adjust the size based on your preference for texture in the pancake.
Step 6
Rinse the aged kimchi lightly under running water to reduce some of its tartness, then chop it finely. The savory flavor of the kimchi will enhance the pancakes.
Step 7
Finely chop the red and green chili peppers after removing the seeds. These will add a touch of spice and vibrant color to your pancakes.
Step 8
In a large bowl, combine the blended mung bean and potato mixture with the chopped zucchini, king oyster mushroom, aged kimchi, red chili peppers, and green chili peppers. Mix everything together thoroughly. You can add a pinch of salt or pepper to taste if desired.
Step 9
Heat a lightly oiled pan over medium-low heat. Ladle spoonfuls of the batter into the pan, forming round pancakes. Cook until golden brown and cooked through on both sides, about 3-5 minutes per side. Crispy edges are especially delicious!
Step 10
Once the pancakes are golden and cooked, get creative with your toppings! Drizzle a mixture of maple syrup and brown sugar to draw autumn-themed designs, like a tree. Use red chili peppers to spell out ‘L.O.V.E.’ for a romantic touch. These mung bean pancakes, made with love for my husband, made for a perfect autumn evening enjoyed with a glass of makgeolli!
