I must admit that I don't like mung beans. Well, I like them only when they are sprouted. A mung bean dish is one of the very few things that doesn't appeal to me. I guess I've had traumatic experiences of eating strangely prepared mung beans....
I recently discovered that mung beans are used in Korean vegetable pancakes. I found some mung beans in my pantry for whatever reason (I must have bought them to sprout them) so I thought I give it a try. Wow, it was delicious! I had totally underestimated the power of mung beans. Crispy on the outside and slightly chewy in the inside, these pancakes were bursting with flavor. I might have to get more mung beans to make more of these....
makes three 6" pancakes
1/2 cup mung beans, soaked overnight (or at least 5 hours) and drained
3/4 cup water
1/4 cup unbleached white flour
1/4 tsp baking powder
2 TBS ground sesame seeds
1 tsp shoyu
1 tsp toasted sesame oil
1-2 cloves garlic, crushed using a garlic press
dashes of cayenne pepper (optional)
1 cup shredded vegetables*
1/2 tsp sea salt
*The beauty of this pancake is that you can use pretty much whatever you have on hand. I used leek (green part), carrot, broccoli stem and some fresh fennel bulb.
2 TBS shoyu (nama shoyu is great if you have some)
1 TBS rice vinegar
ground sesame seeds
oil (virgin sesame or safflower oil) for frying
scallions, thinly sliced for garnish
- Add salt to the bowl of shredded vegetables and mix. Let it sit for 5-10 minutes.
- Place drained mung beans and water in a high speed blender and blend until smooth. Transfer to a bowl.
- Add all the ingredients except for the shredded vegetables and salt.
- Squeeze out the water from the salted vegetables and add them to the batter. Mix.
- Mix the ingredients for the sauce and set aside.
- Heat up a frying pan (a cast-iron skillet works very nicely) with some oil. Pour 1/3 of the batter into the pan, spreading it thinly with the bottom of a ladle. Cook for 5 minutes or until golden brown. Flip and cook the other side for another 5 minutes.
- Garnish with scallions and serve warm with sauce.
(updated February 10, 2013)