Breakfast & Brunch
Korean Mung Bean Pancakes
Savory gluten-free pancakes blended from soaked mung beans and rice, folded with zucchini, bell pepper and sprouts, then pan-fried and served with a soy-vinegar dipping sauce.
A traditional Korean pancake, made naturally gluten-free. Soaked mung beans and rice are blended into a pancake batter, folded with salted zucchini, bell pepper, green onion and mung bean sprouts, then pan-fried in coconut oil and served hot with a soy-vinegar-chili dipping sauce.
Ingredients
Yield: 10-12
- 1 cup yellow mung bean
- ½ cup jasmine rice
- 1 zucchini (about 12 oz)
- 1 tsp. unrefined sea salt
- ½ red bell pepper
- 3 green onions
- 1 cup mung bean sprouts
- ½ onion
- ½ – 2 cups filtered water
- ½ tsp. unrefined sea salt
- Virgin coconut oil (to cook)
- ¼ cup gluten-free soy sauce
- 2 Tbsp. apple cider vinegar or rice vinegar
- Chili oil, to taste
Instructions
Courtesy of Rebecca Subbiah
- Soak the mung beans and the rice in water overnight with 1 Tbsp. of whey, yogurt, buttermilk, kefir, lemon juice or vinegar.
- Cut the zucchini into matchsticks and place in a large bowl with the salt. Toss the zucchini, then set aside and let it sit for one hour to draw out the moisture. Then, seed and dice the red bell pepper and chop the green onion. Peel and cut the onions into medium dice.
- To blend the mung bean mixture, drain the mung bean and the rice and place in a blender along with the diced onions. Add 1 cup of water and blend. Then slowly add about ¼-½ cup of water while the mixture is blending. Then check the consistency. It should have the consistency of a pancake batter. Add the salt and blend again. Transfer to a large bowl.
- To prepare the pancakes, squeeze out the liquid from the zucchini and add these to the pancake batter. Fold in diced red bell pepper, chopped green onion, and mung bean sprouts until combined.
- To cook the pancakes, heat a large stainless steel or cast-iron pan over medium-high heat. When the pan is hot, add the oil. Swirl the pan to coat the whole surface with the oil. Ladle the pancake batter into the pan, about 4-5 inches in diameter or even smaller. Lower the heat slightly. Cook until you see bubbles on the top of the surface. With an offset spatula, flip the pancakes and cook for another couple of minutes. Transfer to a plate. Do the same with the rest of the batter, adding coconut oil for every batch.
- To serve the pancakes, combine the gluten-free soy sauce, vinegar, and chili oil. Serve with the pancakes immediately. They are best when hot.
- Leftover pancakes can be kept in an airtight container and reheated in the oven until hot.