Mrs Oh's Kimchi Mungbean Pancake Recipe

Mrs Oh's gluten-free high-protein pancakes using Cabbage & Celery Kimchi and Spicy Wombok Kimchi.

INGREDIENTS

  • 1/2 cup of Mung beans

  • 2/3 cup of Plain rice

  • Filtered water

  • 400g of Mrs Oh Fermentation kimchi

  • Cooking oil

DIPPING SAUCE

  • Soy sauce

  • Vinegar

  • Spring onion

  • Red onion

  • Sesame seeds

  • Cayenne pepper (optional)


PREPARATION

Step 1: Soak 1/2 cup of mung beans and 2/3 cup of plain rice overnight.

METHOD

Step 2: Drain mung beans and rice soaked overnight, and add 1/4 cup of filtered water in to a blender.

Step 3: Blend to a similar consistency as in the video below:

Step 4: Add approximately 400 grams of kimchi (strained of its juice) in to the pancake mix and stir together.

Step 5: Add oil on a pre-heated pan and spoon out your pancake mix thinly to your desired size.

Step 6: Cook on a medium high heat, using enough oil, until both sides are lightly brown with a crispy texture.

Step 7: Once the pancakes are cooked, place aside to rest and slightly cool before serving.

DIPPING SAUCE

Step 8: Combine 2 parts soy sauce to 1 part vinegar. Add red onions, sesame seeds, spring onions and cayenne pepper (optional).

GET READY TO EAT & ENJOY

I hope you enjoy my recipe!



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