Mung Bean Pancake

🥘 Ingredients

• dried peeled split mung beans 2 cups
• mung bean sprouts 1 cup
• Baechu Kimchi 1 cup
• scallions 8-10
• garlic 3-4 cloves
• fresh shiitake mushrooms 5-6
• soy sauce 2 tsp
• sesame oil 1 tbsp
• salt 1 ½ tsp
• black pepper 1 tsp
• egg replacer 2 tbsp
• extra-virgin olive oil 2 tbsp
• Spicy Soy Sauce Dressing

1. 1

   Soak the dried peeled split mung beans in cold water until softened, about 4 hours . Drain and set aside.
2. 2

   Meanwhile, in a large pot of boiling water, blanch the mung bean sprouts 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 , scallions , garlic , fresh shiitake mushrooms , soy sauce , and sesame oil and marinate for at least 30 minutes (but no more than 4 hours).
3. 3

   In a blender , combine the soaked mung beans, the salt , black pepper , egg replacer ), 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.
4. 4

   Pour the batter into a large bowl and mix half of the marinated vegetables into the batter.
5. 5

   In a large nonstick skillet , heat 1 tablespoon of the extra-virgin olive oil 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.
6. 6

   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.
7. 7

   Serve with the Spicy Soy Sauce Dressing .