Go Back
Print

Vegan Korean Pancakes

Servings 4 people

Ingredients

  • 1 cup split yellow mung beans
  • 1/2 cup napa cabbage
  • 1/4 cup green onions halved and chopped
  • 1/4 white onion sliced
  • 1/4 cup bean sprouts
  • 1/4 cup kosari/fernbrake
  • 1 tsp garlic
  • 1/2 tsp sesame oil
  • salt for seasoning
  • 1/3 cup water
  • soy sauce/tamari and rice vinegar for dipping (mum likes to use 2/3 soy sauce, 1/3 water, and a dash of rice vinrgar)
  • avocado oil for cooking (you can use any oil, but we like avocado oil because it has a high smoking point, so is good for cooking at high heats)

Instructions

  1. Soak the split yellow mung beans in water for 4-5 hours.

  2. At the same time, soak the chopped napa cabbage for 4-5 hours in salt water.

  3. Chop the onion, green onions and kosari into 1-2inch small pieces.

  4. Drain and blend the soaked mung beans in a blender/food processor until a smooth batter is formed.
  5. Mix the garlic, green onions, salt, and sesame oil in a bowl to make the seasoning.
  6. Add the seasoning to a bowl of the remaining veggies (napa cabbage, bean sprouts, and kosari), then mix the veggies into the blended mung bean batter.
  7. Add up to 1/3 cup water to thin out the batter’s texture, if/as necessary.

  8. Heat oil on a non-stick pan. Spoon the batter into the pan and spread into pancake shapes. You can use the spatula to shape them into spherical pancakes (instead of amoeba shapes, unless that's what you're going for!) Cook until the bottom looks golden brown, and then flip to cook the other side until both sides are browned.

  9. Best served hot off the pan, or reheated later, with a soy sauce/tamari and a little rice vinegar sauce for dipping. Enjoy!