Mung bean pancakes with kinchi and fresh carrot tops.

The best thing about these Korean inspired pancakes is that you can use any leftovers you have in the fridge to create your personal favorite combination. These make for a hearty and nutritious breakfast for those with a savory palate but they are just as good any other time they are served.

For the omnivores out there you can add your meats, poultry, and seafood bits to this mung bean and glutinous rice batter too.

The mung beans and the glutinous rice make up the starch in this combo so for those looking for a gluten free option this is a great recipe to add to your list!

Korean Mung Bean Pancakes

INGREDIENTS//Yields 12 pancakes

• 2 cups dried and peeled mung beans
• 1/4 cup glutinous rice
• 1 large free-range egg
• 1 cup kimchi or a combination of vegetables (mung bean sprouts, scallions, carrot tops, etc)
• 1 tablespoon sesame oil
• 1 teaspoon white pepper
• 1 clove garlic, minced
• 1 teaspoon salt

Preparation

The mung beans and glutinous rice needs to be soaked for at least a few hours (approx. 5-6 hrs)

Dip

• 3 tablespoons soy sauce or tamari (gluten-free option)
• 1 tablepoon black vinegar
• 1 teaspoon chili spice (optional)

INSTRUCTIONS

In a large bowl combine your mung beans and your glutinous rice. Rinse several times under cold water until the the water is not cloudy. Then cover with water and soak overnight or for the day.

Drain the bean and rice mixture and save a cup of its liquid on the side.

In a food processor or blender grind the bean and rice mixture together while adding some of the water that was saved on the side until the consistency is slightly creamy with a sand-like texture. Use as much water necessary to loosen the batter while grinding the mixture.

In another mixing bowl combine your vegetables of choice. I usually add any leftover kimchi which makes these pancakes very flavorful. I used some fresh carrot tops that I had on hand so I added that to the blend.

Add your egg, sesame oil, white pepper, and salt and stir the combination together.

Mix it in with your mung bean and glutinous rice batter.

In a large skillet, heat some vegetable oil over medium heat and spread it all over the pan.

Scoop a ladle full of your batter and drizzle it onto the skillet to make medium size pancakes. Depending on the size of your skillet you can make a few at a time.

Cook for about 2-3 minutes on each side or until each side is golden brown.

Serve with a soy sauce and black vinegar dip on the side.

I was making my Korean inspired dukbokki when I ran out of gochujang; a fermented, sweet, spicy, salty, and pasty Korean red chili sauce. I wasn't about to let that ruin my dinner. Throw me that curve ball and let's get that conundrum out of the way. Comparing the the back of the ingredients with a bit of research on the internet this simplified version turned out to be a quick fix to my evenings problem.

This is a minute made sauce opposed to traditional gochujang which goes through a long fermentation process. — This is a minute made sauce opposed to traditional *gochujang* which goes through a long fermentation process.

Homemade gochujang goes through a naturally fermented process over years in an earthenware. Nowadays most people just buy the pasty sauce in a plastic tub. Check the ingredients because they vary with each company that produces them. Most contain MSG and have other preservatives in them but I do see some artisanale gochujang on the market. If you really want to make traditional gochujang, here's a vid from an adorable Korean lady who shows us the real deal. Mind you, patience is required for the good stuff at the end, minimum three months!

Gochujang Sauce

INGREDIENTS//Yields 2/3 cup (160 ml jar)

• 100 grams white miso paste
• 1/4 cup Korean red pepper powder
• 2 tablespoons mirin
• 1/4 cup honey
• 2 cloves garlic

INSTRUCTIONS

Combine all the ingredients in a small blender or a food processor and whizz it all up.

You should have a paste-like texture.

Transfer to a jar for storage and seal it with a lid.

NOTE

I kept my small batch in the fridge for up to 2 weeks and it was fine. You can use this sauce to marinate tofu, meats, and fish. You can use it as a base for noodle soup, seafood and vegetable soups and stews.