Mung Bean Pancake Skewers recipe - ingredients, nutrition and when to eat it
These savory pancakes are made with finely ground mung beans mixed with mung bean sprouts and kimchi, pan-fried until golden, then threaded onto skewers.
These savory pancakes are made with finely ground mung beans mixed with mung bean sprouts and kimchi, pan-fried until golden, then threaded onto skewers. They’re crisp on the outside and tender inside, with the nutty flavor of mung beans balanced by the tang of kimchi. Serve them as a snack when you’re a little hungry at lunchtime or in the evening.
Street food · 25 minutes to cook
Tips: Soak the mung beans for at least 4 hours to make them easier to grind.
Tips: Squeeze the sprouts and kimchi well so the batter doesn’t get watery and the edges turn crisp.
Tips: Let the pancakes cool briefly after taking them out of the pan so they don’t break when you thread them onto skewers.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Soaked mung beans — 100 g
- Mung bean sprouts — 0.5 handful
- Napa cabbage kimchi — 0.3 cup
- Green onion — 0.3 stalk
- Salt — 0.3 tsp
- Cooking oil — 1 Tbsp
- Wooden skewers — 2 pc