Korean Gluten Free Mungbean Pancake
Korean mung bean pancakes
Mung bean pancakes are a Korean staple and packed with nutritious and hearty ingredients. This mung bean pancake is gluten free and super easy to make!
- 1 C dried mungbean
- 1 C cauliflower rice
- 1 C soybean sprouts
- 1 C kimchi
- 1 Chili pepper
- 4 scallions sliced
- 1 medium carrot sliced
- 1 large egg
- 2 minced garlic clove
- 1 t sesame oil
- 1 t black pepper
- 2 t kosher salt
Soak the mungbeans in water overnight (8 hours) and drain the water the next day.
Combine the mungbean, cauliflower rice and 3/4 cup of water in a food processor and grind unit it's creamy. Transfer in a large bowl.
Add soybean sprouts, kimchi, scallions, sliced carrot, and minced garlic into the large bowl.
Then add the chili pepper, seasame oil black pepper and salt to the bowl.
Heat skillet over medium high heat. Add 1 to 2 tablespoons of sesame oil.
Add about 1 cup of batter and spread with a spoon to make around a 6-inch pancake. Cook until bottom turns light golden brown, 2 to 3 minutes.
Flip it and cook until the second side turns golden brown. Flip it over once more and cook the first side for about 2 minutes. Add more oil as needed.