Mung Bean Pancake
Ingredients
- 200 gmung beans (soaked and drained)
- 100 mlMineral water (for blending)
- 100 gGround pork (fresh)
- 100 gkimchi (roughly chopped)
- 50 gbean sprouts (blanched)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 pcGarlic (minced)
- 1 tbspSesame oil (for marinade)
- 100 mlSunflower oil (for frying)
- 2 tbspKorean soy sauce (for dipping sauce)
- 1 tbspRice vinegar (for sauce)
- 50 gFernbrake Gosari (cut into 3 cm sections)
Method
A thick pancake with a deep brown, ultra-crispy crust that yields to a tender center of pork and fermented vegetables. The sharp scent of kimchi and toasted sesame oil fills the air as they sizzle.
- 1
Soak the mung beans in a large volume of water for at least 8 hours. They should double in volume and the skin should come off easily by rubbing.
- 2
Drain the beans. Blend them with mineral water until you get a thick and slightly grainy paste. It should not be completely smooth to keep some texture.
- 3
Coarsely chop the kimchi, green onions, and gosari fern. Mix the minced pork with the pressed garlic and sesame oil. Quickly blanch the bean sprouts in boiling water.
- 4
Incorporate the pork, kimchi, bean sprouts, gosari fern, and onions into the bean paste. Mix with a spatula so that all ingredients are well coated.
- 5
Heat the sunflower oil generously. Drop a ladleful of paste. The pancake should sizzle immediately. When the edges are brown and stiff, flip it over.
Frequently asked questions
How do you get this dish right?
- Don't be shy with the oil; the pancake should almost deep-fry to get that signature crust.
- Use well-fermented kimchi; its acidity balances the richness of the pork.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a dry pan to restore the crispiness.
