Korean Mung Bean Pancake with Pork and Kimchi

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Korean street food made from soaked mung beans ground into a coarse batter and pan-fried with diced pork belly, kimchi, and bean sprouts. The exterior turns shatteringly crisp while the inside stays tender, perfect with a tangy soy dipping sauce.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 38 gFat
• 9 gSaturated Fat
• 58 gCarbs
• 12 gFiber
• 4 gSugar
• 32 gProtein
• 980 mgSodium
• 890 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 14 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the pancake batter

• 2 cups dried peeled mung beans
• 1/2 lb pork belly, finely diced
• 1 cup drained napa kimchi, chopped
• 1 cup mung bean sprouts, rinsed
• 1/2 medium yellow onion, finely diced
• 3 scallions, thinly sliced
• 3 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1/2 cup water for blending
• 1/2 cup neutral oil for frying

For the dipping sauce

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp gochugaru (Korean chili flakes)
• 1 scallion, finely chopped
• 1 garlic clove, minced
• 1 tsp toasted sesame seeds

Directions

1. Rinse the mung beans under cold water, then cover with several inches of water and soak for at least 6 hours or overnight until softened.
2. Drain the beans well and transfer to a blender with the 1/2 cup of fresh water. Pulse to a coarse, wet paste with some texture remaining; do not puree smooth.
3. In a large bowl, combine the bean paste with diced pork belly, chopped kimchi, bean sprouts, onion, scallions, and garlic. Stir in salt, pepper, soy sauce, and sesame oil until evenly mixed; rest 10 minutes.
4. Whisk together all dipping sauce ingredients in a small bowl and set aside at room temperature.
5. Heat 2 tablespoons of neutral oil in a 10-inch nonstick skillet over medium heat until shimmering. Scoop about 3/4 cup of batter per pancake into the pan and spread into a 1/2-inch-thick round.
6. Fry each pancake for 4 to 5 minutes until the underside is deeply golden and crisp, pressing gently with a spatula to keep the thickness even.
7. Flip carefully, drizzle another tablespoon of oil around the edges, and cook 4 to 5 minutes more until the second side is crisp and the pork is fully cooked through.
8. Transfer finished pancakes to a wire rack (not paper towels) to keep the crust crisp, and repeat with remaining batter, adding fresh oil as needed. Serve hot, cut into wedges, with the dipping sauce.

Cook’s Notes

• Soak the mung beans the night before; under-soaked beans will not break down properly and will leave a gritty texture.
• Keep the batter coarse rather than smooth for the best crispy crust and authentic bite.
• Maintain steady medium heat so the pork renders and cooks through without burning the exterior.
• Drain kimchi well to prevent the batter from becoming watery and difficult to crisp.
• Serve with makgeolli or soju for the traditional Korean anju experience.

You might also like

Asian

Korean Seasoned Soybean Sprouts

Asian

Spicy Korean Soft Tofu Stew

Asian

Korean Sweet Stuffed Pancake

Asian

Korean Hangover Beef Soup