Mung Bean Pancakes

Ingredients

For the pancakes

• 2 cups dried mung beans
• ¼ 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
• ½ cup vegetable oil, or as needed

For the dipping sauce

• ½ cup soy sauce
• 2 tablespoons toasted sesame oil
• 2 tablespoons rice vinegar
• 2 teaspoons Korean ground red pepper
• 6 scallions, trimmed

• Nutritional Information

  • Nutritional analysis per serving (20 servings)

    72 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 438 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 20 4-inch pancakes

Preparation

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