I bought a pack of green beans without bangs and soaked them in water for about a day. Mung beans foam a lot when they are soaked in water. After several marches, soak it in water for a day, and rub it gently with both hands to peel off a lot. After peeling off the skin to a certain extent, I took it out and drained it. I like thick mung bean pancakes, so I drained as much water as possible.

I add a little bit of sweetened meat for the savory and chewy taste of the meat, and prepare the amount of sweetened pork according to your preference between 300g and 400g.

Press the pork with a kitchen towel to drain some blood, add 1 tablespoon of cooking wine, 1-2 tablespoon of ground garlic, 1 teaspoon of ginger powder or ginger juice, a little pepper, 1 tablespoon of tuna sauce, sprinkle a little bit of perilla oil, and marinate for a while.

The kimchi for mung bean pancake tastes better with sour kimchi. Please prepare 1/4 heads.

Chop it into small pieces and prepare it. Minced kimchi is made by squeezing the soup and mixing it with the meat, so it's good to add more kimchi or season it by mixing half of the preparation amount without putting it all in at once.

Blanch the bean sprouts in boiling water by hand for 2-3 handfuls.
If you have bracken, it's good to parboil it and put it in.

Blanch the white part of the bean sprouts in boiling water so that it is not too short of breath and remains crispy. That way, the texture is better when you fry mung bean pancake.

Sift the blanched host and wait until it cools. When the bean sprouts are cold, squeeze them by hand and slice them.

I cut it into small pieces at first, but I think it's enough to cut it vertically twice with a knife instead of this much. If you have bracken, it's better to reduce the amount. This time, only bean sprouts and kimchi are put in vegetables, so I added a lot of bean sprouts, but the texture is crunchy, so I like it.

Mix 1/2 of kimchi with meat and mix well.

Compared to the amount of mixed meat and kimchi, the drained bean sprouts added this much.

Mix the pork, kimchi, and bean sprouts with the seasoning, lump them together, and leave them for a while. Now, I'm going to grind the main ingredient, soaked mung bean.

I put a small handful of non-glutinous rice in water separately from mung bean. You can soak the non-glutinous rice for about 2 hours. I took out the soaked glutinous rice and ground it finely in a blender. If you rub it with your hands, grind it a lot so that it doesn't feel too rough. If you have rice flour, you can dissolve it in water and use it as it is.

Add a small amount of water and grind the soaked mung bean to a ladle and water. The first important point! It doesn't taste good if you add too much water. Add just a little bit to the blender, and the thicker you grind, the richer you can enjoy the taste of mung bean pancake. The second point! Don't grind mung beans too long in a blender. If you can't see the mung bean grains and the whole thing is roughly ground, stop the blender.

Now add the ingredients that were mixed. Don't put it all at once, but look at the amount of ground mung beans and mix the ingredients. Add 2/3 and mix well to make a small pancake. If you taste it and add more ingredients, it becomes the perfect mung bean pancake.

I finished the dough with this much texture and this much color and proportion. You can make it thick enough to make you wonder if there are too many ingredients.
Water forms over time. If you like the original taste of mung bean, it would be good to reduce the amount of kimchi in my recipe and add more salt.

Grease a frying pan with plenty of oil and cook over medium heat. At this time, fry as thin as possible. Press it and make it crispy. That's delicious. It's enough to cook on both sides, but don't turn it over many times and turn it upside down if one side is enough color.

As I told you before, grill one and try it. If you add or subtract the ingredients or seasonings, there are fewer failures and it's good because it suits your taste. Mung bean pancakes come out with water over time, but the seasoning is strong, so don't make the seasoning too strong from the beginning and eat it with soy sauce.

I think it's good to put in a lot of pork~~ I don't know how many sheets I ate because of the sourness of kimchi, the chewing taste of meat, and the savory taste of mung bean^^ The groom loved it. I have to do mung bean pancake business

Healthy nutritional snacks for the whole family, mung bean pancake for the husband's side dish. It takes a lot of care and effort, but it's not comparable to the mung bean pancake sold on the market. It's really good. Green bean pancake. Make a box for your family.