Tested Recipe with Slight Adjustment Adapted from www.maangchi.com
Ingredients: (makes 6 pancakes)
1 cup dried skinned mung beans
¼ cup glutinous rice
115g ground pork
¾ cup well-fermented napa cabbage kimchi (chopped)
1 cup soaked and drained fernbrake (gosari)
2 ½ cups mung bean sprouts (washed and drained)
1 large egg
4 spring onion (chopped)
2 cloves garlic (minced)
2 tsp salt
¼ tsp ground black pepper
2 tsp extra virgin sesame oil
Adequate cooking oil for pan-frying
Dipping Sauce: (mixed well)
1 tbsp chopped spring onion
2 tbsp light soy sauce
1 tbsp vinegar
1 stalk spring onion (shredded)
½ red chilli (seeded and shredded)
- Combine the skinned mung beans and glutinous rice in a large bowl, rinse and drain in cold water a couple of times. Cover with water, and soak overnight (8 hours). Drain. You should have about 2 ¾ cups of mung beans and rice.
- Combine the mung bean and rice mixture and ¾ cup water in the work bowl of a food processor and grind until it’s creamy. Transfer to a large bowl.
- Add kimchi, spring onion, garlic, gosari, mung bean sprouts, pork, egg, salt, ground black pepper and extra virgin sesame oil. Mix well.
- Heat a skillet over medium high heat. Add 2 tbsp cooking oil and swirl it around to coat the bottom of the pan.
- Add about 1 cup of batter. Spread with the back of a spoon to make a nice 6-inch round pancake. Cook until the bottom turns light golden brown and crunchy, 2 to 3 minutes.
- Turn it over and cook until the second side turns light golden brown, another 2 minutes. Turn it over once more and cook another 2 minutes on the first side. Add more cooking oil to the pan if needed.
- Transfer the pancake to a large plate. Repeat with the remaining batter.
- Garnish with shredded spring onion and red chilli.
- Serve immediately with the dipping sauce on the side.