Mung Bean Pancake Lunchbox recipe - ingredients, nutrition and when to eat it
These savory pancakes are made with finely ground soaked mung beans, pork, mung bean sprouts, and kimchi, then pan-fried until golden.
These savory pancakes are made with finely ground soaked mung beans, pork, mung bean sprouts, and kimchi, then pan-fried until golden. Nutty and hearty with a bright kimchi tang, they’re perfect for a rainy-day lunch or a satisfying dinner.
Lunchbox & quick meals · 35 minutes to cook
Tips: Instead of grinding the batter too finely, leave a little texture from the mung beans for a better bite.
Tips: Kimchi juice can make the batter too thin, so lightly squeeze the kimchi before adding it.
Tips: When packing the pancakes, place sheets of parchment between them to help keep them from becoming soggy.
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Ingredients (1 serving)
- Soaked mung beans — 120 g
- Ground pork — 40 g
- Napa cabbage kimchi — 50 g
- Mung bean sprouts — 40 g
- Onion — 20 g
- Green onion — 10 g
- Cooking oil — 1 Tbsp
- Salt — 0.5 tsp
- Ground black pepper — 0.2 tsp