Mung bean pancake
I made mung bean pancakes. I usually make mung bean with jeon, but I chose it from three recipes because I was attracted to the name pancake. Pancakes remind me of a soft, thick, and sweet taste, and mung bean pancakes were really delicious because they were chewy and soft and savory. It's a taste that everyone from the elderly to the children will like, but I made red peppers with red paprika and green peppers with crunchy peppers because there is a child who can't eat spicy food. I hesitated whether to sprinkle maple syrup or not, and I sprinkled it and ate it, and it felt more delicious to eat it with it. Fusion mung bean pancake with a different taste from the usual mung bean pancake, and our healthy mixed grains made it more delicious.
2 serving
Within 60 minutes
젖은낙엽1
Ingredients
  • Mung bean
    1cup
  • ripe kimchi
    100g
  • King oyster mushroom
    1ea
  • Young squash
    1/2ea
  • Paprika
    1/2ea
  • Crunchy red pepper
    1ea
  • Salt
    1/2t
  • Maple syrup
    little
  • Cooking oil
    little
Cooking Steps
STEP 1/9
Geopi mung beans are peeled mung beans, and they are soaked in about 10 cups of water. This time, I need 1 cup of soaked mung bean, and I used it after measuring the capacity of 1 cup after soaking about 200 grams of mung bean. It took about six hours to make mung bean. I think it'll be okay to use it for 5 to 8 hours.
STEP 2/9
Grind the potatoes and soaked mung beans in a grinder, and cut the potatoes into small pieces so that they can be easily ground. If you cut and add potatoes, you can shorten the grinding time, and use a spatula to stir the mung bean paste evenly.
STEP 3/9
Prepare ripe kimchi by washing it, squeezing the soup, and cutting it into 1cm pieces.
Chop the pine mushrooms, zucchini, red paprika, and crispy peppers into small pieces. You can cut it like you put it in fried rice.
STEP 4/9
Add the mushrooms, zucchini, crunchy peppers, and red paprika to complete the dough.
I added 1/2 ton of salt. The ripe kimchi is seasoned, but you can enjoy it even more if you add a little salt
STEP 5/9
Transfer the mung bean paste to a bowl.
STEP 6/9
Grease a heated frying pan with cooking oil and fry it until golden brown.
STEP 7/9
I tried frying it in a round shape like a regular pancake, and it was really delicious.
STEP 8/9
Sprinkle sweet maple syrup to complete it. Maple syrup is used to sprinkle on pancakes, so I thought it would go well with mung bean, but when I tried it at the end, the sweet taste went well with it. The mung bean pancake we usually eat contains pork and bean sprouts, but the mung bean pancake made this time has a variety of vegetables, so the texture is alive and it was more funnier. I liked the fusion mung bean pancake and the combination of sweet and savory maple syrup.
STEP 9/9
I liked the fusion mung bean pancake and the combination of sweet and savory maple syrup. The texture of vegetables is alive, so it's more delicious, and it's a recipe that allows you to eat vegetables evenly.
Let me give you some tips First, it's better to season it a little bit. I had some dough left, so I tried it without salt seasoning, and I tried it after salt seasoning, but it seems a little boring if I just put in ripe kimchi. So I put 1/2 ton of salt in a cup of mung bean. Salt can be added last when mixing the ingredients. Second, if it's a pancake for children, red pepper and green pepper can be a little spicy. If you replace it with bell peppers or paprika, you can make it look pretty and crunchy. Third, if you want to make the pancake taste better, it's good to make it a little thick. Originally, I like to make pancakes crispy and thin, but the soft taste of pancakes is important, so it's better to make them round and thick. It looks pretty if you don't press it when you fry it. Fourth, you don't have to add water to the mung bean paste. I wasn't throwing away the melted water because I was worried that the dough would be too thick or too tough, but the sufficiently soaked mung
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