---
title: Mung Bean Pancake
servings: 8
course: side
source:
  name: The Korean Vegan
  url: https://www.umami.recipes/recipe/n7b3qS7rzLw3tBpDOwBP
tags: [side, korean, vegan]
---

Soak the @dried peeled split mung beans{2%cups} in cold water until softened, about ~{4%hours}. Drain and set aside.

Meanwhile, in a large #pot{} of boiling water, blanch the @mung bean sprouts{1%cup} for ~{1-2%minutes}, then run them under cold water to stop the cooking process. Transfer the mung beans to a large #bowl{}, add the @Baechu Kimchi{1%cup}(page 117; without the liquid, plus 2 tablespoons kimchi liquid reserved), @scallions{8-10}(cut into 2- to 3-inch lengths), @garlic{3-4%cloves}(thinly sliced), @fresh shiitake mushrooms{5-6}(stems discarded, caps thinly sliced), @soy sauce{2%tsp}, and @sesame oil{1%tbsp} and marinate for at least ~{30%minutes} (but no more than 4 hours).

In a #blender{}, combine the soaked mung beans, the @salt{1 1/2%tsp}, @black pepper{1%tsp}(freshly ground), @egg replacer{2%tbsp}(preferably JUST Egg, plant milk, or aquafaba (canned chickpea liquid)), the reserved kimchi liquid, and up to 1 cup water. Blend until a slightly orange batter forms (it should be like oatmeal). If your blender is not large enough to accommodate all the mung beans at once, work in batches.

Pour the batter into a large #bowl{} and mix half of the marinated vegetables into the batter.

In a large nonstick #skillet{}, heat 1 tablespoon of the @extra-virgin olive oil{2%tbsp} over medium heat. Spread a piece of the marinated kimchi, 4 to 5 pieces of scallion, and a couple slivers of garlic and mushrooms in the pan.

Then spoon 3 to 4 tablespoons of the batter over the vegetables in the pan. Cook until the bottom is golden brown, about ~{2%minutes}. Flip the pancake and cook until both sides are evenly cooked, an additional ~{2%minutes}. Continue to make more pancakes, adding extra oil as necessary.

Serve with the @Spicy Soy Sauce Dressing{}(page 49, for serving).