Crispy Kimchi Mung Bean Pancakes with Dipping Sauce
One of the things I love about living in NYC is the access to cuisines and ingredients from around the globe. I also love experimenting in the kitchen to recreate the delicious flavors and sensations I experience when we eat out or travel. These Mung Bean Pancakes are loaded with flavor and nutrition and have been loved by my family for ages. They happen to be gluten free and void of the hollow starches and flours frequent to certain types of gluten free recipes and can easily be made vegan (vegan “fysh” sauce recipe below). If your kids are young, they’ll love to dip these crispy treasures and munch away! Cut down on the spice in the dipping sauce a bit for younger palates, if need be.
Whipping these up in my Vitamix makes this dish wonderfully simple to prepare and easy to maintain control over the texture and consistency (you don’t want this one the be smooth, a coarse batter is ideal).
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Mung Bean Pancakes with Kimchi and Veggies
Yields about 24 3” pancakes
•For the kimchi liquid, drain a large jar and squeeze excess liquid from kimchi. I fin a frequently need to have two jars on hand to achieve 2/3 cup liquid. Sometimes I’ve been able to find bottled kimchi liquid saving the purchase of the second jar. If you’re vegan, kimchi options are readily available.
•There is a variety of kimchi on the market. Choose your favorite. Vegan options are available.
•I use a #20 ice cream scoop, which measures to a 1/4 cup. You may also simply use a 1/4 cup measure.
•Don’t over blend batter. You want it to be coarse.
2 cups split mung beans
1/4 cup sweet rice
1 cup chopped kimchi (I use Napa cabbage)
2/3 cup kimchi liquid
1/2 cup water
1 tsp sesame oil
1 tsp gf tamari (or soy sauce)
1 tsp fish sauce
Generous pinch salt
Fresh ground pepper
1/2-1 cup chopped and or shredded (cooked) veggies of choice (I love using leftovers here). If using steamed veggies, pat dry.
1/2 cup neutral oil for frying, I like avocado or grape seed oil. Sunflower oil a good option as well.
1/2 cup gf tamari (or soy sauce)
1 Tbs sesame oil
1/4 cup seasoned rice vinegar
2 tsp ground gochujang pepper (or ground chili pepper)
1 tsp caster sugar or heat rice wine vinegar with sugar until sugar is melted
Squirt of lime, optional
Small handful of scallions, trimmed and chopped
1- Rinse mung beans and rice and place in a large bowl and cover with cool water by about 3”. Cover and allow to sit 12 hours or overnight. Change the water 1-2 times during soak.
2-Whisk together dipping sauce ingredients and set aside. Can be made the night before. Add scallions before serving.
3- Drain bean and rice mixture and rinse out bowl. Layer pancake ingredients in your Vitamix, beginning with liquids and chopped kimchi and finally with soaked bean a rice mixture and salt and pepper. Begin blending on low and slowly increase speed to level 8 (medium high) and blend until a coarse batter forms. Transfer to the large bowl and stir in additional chopped veggies.
4- Preheat oven to 200F and place a heatproof platter lined with paper towel on the middle rack. Preheat a heavy bottomed or non stick skillet over medium heat and add enough oil to coat. Raise heat a touch. When oil shimmers, using an ice cream scoop, add a scant measure for each pancake (just under 1/4 cup) and allow to set for about 1 minute. Using the back of the scoop or measuring cup and working in a circular motion, flatten pancakes to about 1/4-1/3” and continue to cook until bottom is golden brown and edges are crispy (about 3 minutes) and flip, continue cooking for the same result. Do not crowd pan. Place pancakes on a paper towel lined platter to keep warm and repeat, adding more oil with each batch.
5- Serve immediately with prepared dipping sauce and enjoy!
Vegan “Fysh” Sauce
4 cups water
1 sheet kombu (should be about the size of half a sheet of paper)
1 cup dried shiitake, not packed
1/4 cup tamari or soy sauce
2 cloves garlic (optional)
2 Tbs coarse kosher salt
1 tsp mirin
Bring all to a boil and reduce to a simmer. Allow to cook until reduced by half. Cover and allow to sit overnight. Store in an airtight glass jar in the refrigerator. Use 1:1 for fish sauce.
Split mung beans can be found in health food stores, many grocery stores and Asian markets. They’re high in protein and fiber!
I most frequently use leftover vegetables for this and have never been disappointed. Fresh veggies should be shredded or finely chopped and work equally as well!
Layering your ingredients insures proper blending.
A coarse batter is ideal!
Stir in veggies.
Allow batter to set for a minute before flattening to about 1/4-1/3” with the back of your scoop or spoon.