Mung Bean Pancakes Recipe

Name: Mung Bean Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried mung beans; 1/4 cup sweet rice; ⅔ cup kimchi liquid (from a large jar of kimchi; if necessary, squeeze kimchi lightly to extract some of its liquid); 1 teaspoon fish sauce, optional; 1 teaspoon toasted sesame oil; 1 teaspoon soy sauce; Pinch of salt; 1 cup kimchi; 1/2 cup vegetable oil, or as needed; 1/2 cup soy sauce; 2 tablespoons toasted sesame oil; 2 tablespoons rice vinegar; 2 teaspoons Korean ground red pepper; 6 scallions, trimmed

Servings: persons

2 cups dried mung beans
1/4 cup sweet rice
⅔ cup kimchi liquid (from a large jar of kimchi; if necessary, squeeze kimchi lightly to extract some of its liquid)
1 teaspoon fish sauce, optional
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
Pinch of salt
1 cup kimchi
1/2 cup vegetable oil, or as needed
1/2 cup soy sauce
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 teaspoons Korean ground red pepper
6 scallions, trimmed

1
The child can combine the mung beans and rice in a fine-meshed colander.
2
Rinse well with cold water, then drain.
3
Transfer to a bowl and add 8 cups of lukewarm water.
4
Cover the bowl and soak at room temperature for at least 6 hours and up to 24 hours, changing the water once or twice.
5
Make the dipping sauce.
6
The child can combine the soy sauce, sesame oil, rice vinegar and ground red pepper in a small bowl and mix until blended.
7
The adult can mince the scallions and add to the sauce.
8
Set aside at room temperature.
9
Make the pancakes.
10
The child can combine the kimchi liquid, fish sauce (if using), sesame oil, soy sauce, salt, and 1/2 cup water in a small mixing bowl and pour into a food processor.
11
The adult can drain the beans and rice and add to the food processor.
12
Process until the batter is coarse and chunky, not perfectly smooth.
13
Do not overmix.
14
Transfer to a large bowl, finely chop the kimchi and stir into the batter.
15
Fry the pancakes.
16
The child can line a plate with paper towels and set aside.
17
The adult can place a large nonstick skillet over medium heat and add 1 to 2 tablespoons of the vegetable oil.
18
Heat until the oil shimmers.
19
Using a 1/4 cup measure, ladle in the pancake batter, flattening each pancake to 1/3-inch thickness.
20
Cook until crisp and browned on one side, 2 to 4 minutes.
21
Flip the pancakes and cook until browned on the other side, another 2 to 4 minutes.
22
Transfer to the paper towel-lined plate, then to a warmed serving platter and serve with the dipping sauce.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups dried mung beans, 1/4 cup sweet rice, ⅔ cup kimchi liquid (from a large jar of kimchi; if necessary, squeeze kimchi lightly to extract some of its liquid), 1 teaspoon fish sauce, optional, and more.

Yes, Mung Bean Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mung Bean Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions