🇰🇷 South Korea · Food
Mung Bean Pancake
By eatmundo · August 3, 2026
🇰🇷 KRA savory and crispy Korean pancake made from ground mung beans, packed with tangy kimchi and tender bits of pork belly.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 200g of dried mung beans in water for 4 hours, then peel and grind into a coarse batter.
- 2
Finely chop 100g of pork belly and 150g of kimchi into small, bite-sized pieces.
- 3
Mix the mung bean batter with chopped kimchi, pork, 50g sprouts, and 10ml sesame oil.
- 4
Heat 50ml vegetable oil in a large skillet over medium-high heat until hot.
- 5
Pour a ladle of the mixture into the pan and flatten it to create a thick pancake.
- 6
Fry for 4-5 minutes per side until the edges are golden and crispy.
- 7
Garnish with sliced green onions and serve with a dipping sauce of soy and vinegar.
Frequently Asked Questions
How do I get the perfect texture?+
Do not grind the mung beans into a fine paste; a slightly grainy texture creates a better crunch.
Can I omit the pork?+
Yes, you can substitute the pork with minced mushrooms for a vegetarian version.
What's the best way to serve it?+
Serve immediately while hot with a side of soy sauce mixed with a little vinegar.
Is the batter supposed to be thick?+
Yes, it should be thick and chunky, not thin like a crepe batter.
