Korean Mung Bean Pancakes

• Gluten free

• Produce

  • 1 cup Carrot
  • 1 cup Chives
  • 1/2 cup Peeled and split mung beans

• Condiments

  • 1 tbsp Doenjang or brown miso
  • 3 tbsp Soy sauce

• Baking & Spices

  • 1/2 cup Brown rice flour
  • 3/4 tsp Gochugaru
  • 2 tsp Sesame seeds, Toasted
  • 2 3/4 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Oil
  • 1 tsp Sesame oil

• Liquids

  • 1 cup Water

Found on landsandflavors.com

Description

Ingredients

• ½ cup peeled and split mung beans, soaked in warm water for at least two hours
• 1 cup water
• 1 Tablespoon doenjang or brown miso
• 2 teaspoons sugar
• ½ cup brown rice flour
• 1 cup of chopped chives (scallions and leeks are good, too)
• 1 cup of shredded carrot
• a couple Tablespoons oil for pan-frying (any neutral-flavored oil, I used sunflower)
• 3 Tablespoons soy sauce
• 1 teaspoon sesame oil
• ¾ teaspoon sugar
• ¾ teaspoon gochugaru (Korean red pepper flakes) or ½ teaspoon common red pepper flakes
• 2 teaspoons toasted sesame seeds

Directions

• Rinse your split mung beans and soak for a few hours to tenderize.
• Drain the beans and put in a blender or food processor with the water, doenjang or miso, and sugar and blend until the beans are broken up into little bits (It doesnt have to be perfectly smooth). Then add the brown rice flour and blend again just to combine. Pour the thick, yet slightly runny, mixture into a bowl and set aside.
• Heat a large nonstick skillet on medium-high heat for about a minute then add 2 teaspoons oil to the pan. Using your fingers, put a mound of chives into the pan for each pancake. Top the chives with another pinch of carrots. Finally, using a tablespoon, put 1 Tablespoon of the pancake batter onto the chive and carrot mounds. Swirl the pan gently to redistribute the oil and cook the pancakes until the edges look browned and crisp. Take a peek under one to see how far along they are. When sufficiently brown, flip the pancakes and cook on the other side until browned. After they are done, transfer to a paper towel-lined plate to absorb excess oil. Repeat the process until you are done with the batter, replenishing the oil in the pan as needed.
• Make the dipping sauce by mixing all the ingredients together. Done! Serve with the pancakes while they are still hot.