Korean Scallion Mung Bean Pancakes
Yellow Split Mung beans
fresh ground ginger (optional)
Fish powder (optional)
Sweet rice flour
Green onions (chopped into longer pieces, about 2 inches — you want a lot!)
Sweet white onions (chopped into thin, long pieces, about 2 inches)
Vegetables (optional: very thinly sliced – carrots, peppers, etc…)
- Cover mung beans with water and let it sit for several hours during the day or overnight. Check the beans occasionally, and add water as needed. You want the beans to become soft enough to puree. You’ll see that the beans are absorbing the water and swelling and becoming softer.
- Use a food processor or blender to puree the mung beans with some sweet rice flour to make a smooth, slightly thick batter. You don’t want the batter to be too think but neither do you want it to be too thick. You can add more water as needed to think the batter or more rice flour to thicken it.
- Season the batter with salt and pepper, a small amount of sesame oil, and ginger and/or fish powder (if you choose). The flavor for the pancakes comes from the green onions and the mung beans themselves, so you don’t want to add a lot of the seasonings.
- Slice lots of green onions and mix into the batter with slices of sweet white onions and other vegetables if you choose.
- Over medium high heat, in a pan seasoned with sesame oil, pour batter into round pancake shapes. Cook on one side until browned and crispy, and then turn over and cook the second side. Serve with soy sauce.