Mung bean pancake made at home
I made mung bean pancakes last week and there was mung bean left, so I made mung bean pancakes this time. I bought dough from Jongno Gwangjang Market and ate it, but I wanted to try it at least. Jjakkoong kept asking me when I was going to make it, so I soaked mung bean and went to the mart to buy ingredients that I didn't have
4 serving
Within 999 minutes
바겨사
Ingredients
  • Mung bean
    250g
  • non-glutinous rice
    1cup
  • Pork and minced meat
    300g
  • Bracken
    150g
  • Host
    150g
  • Cheongyang red pepper
    1ea
  • leek
  • Water
    1cup
  • perilla oil
    2T
  • crushed garlic
    1T
  • Salt
  • ground pepper
  • cooking wine
  • Cooking oil
  • Kimchi
    7piece
Cooking Steps
STEP 1/9
Marinate the meat in salt, pepper, and cooking wine for a while.
STEP 2/9
Blanch the bracken and bean sprouts and cut them into small pieces.
STEP 3/9
After washing the seasoning in water, cut 7 medium-sized kimchi and prepare green onions and cheongyang peppers.
STEP 4/9
Put all the ingredients in a bowl and sprinkle with salt and pepper.
STEP 5/9
Soak mung beans for 6 hours to peel and soak non-glutinous rice for about 3 hours.
STEP 6/9
Put 1 cup of water, mung bean, and non-glutinous rice in a blender and grind it to slightly chew.
STEP 7/9
Pour ground into a bowl and add 1T of ground garlic and 2T of perilla oil to make the dough of mung bean pancake.
STEP 8/9
Heat the pan, pour oil, scoop little by little, and fry the mung bean pancake.
STEP 9/9
Cook the mung bean pancake back and forth until golden brown and make soy sauce.
It's delicious if you reduce the amount of mung bean and add more kimchi.
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