Follow these steps for perfect results
Dried split mung beans
rinsed
Short-grain rice
rinsed
Ground pork
Garlic cloves
finely minced
Cabbage kimchi
chopped
Mung bean sprouts
blanched, squeezed
Fiddleheads
sliced
Kimchi juice
Soy sauce
Salt
to taste
Pepper
to taste
Low sodium soy sauce
Rice vinegar
Rinse mung beans and rice thoroughly.
Soak mung beans and rice in cold water for 6-24 hours in the fridge.
Drain and rinse the soaked beans and rice.
Season ground pork with minced garlic, salt, and pepper.
Blend the soaked mung beans and rice with 1/4 cup water and kimchi juice until coarsely smooth.
In a large mixing bowl, combine the blended mung bean mixture with seasoned pork, chopped kimchi, mung bean sprouts, and sliced fiddleheads (if using).
Add soy sauce, salt, and pepper to the mixture and mix well.
Heat a generous amount of oil in a skillet over medium heat.
Spread 2-3 tablespoons of batter onto the hot skillet.
Cook for 3-5 minutes on each side, until golden brown and crisp, adding more oil if needed.
Serve hot with dipping sauce (soy sauce and rice vinegar).
Expert advice for the best results
For extra crispy pancakes, use a well-seasoned cast iron skillet.
Adjust the amount of kimchi juice depending on the desired consistency of the batter.
Serve with a variety of dipping sauces.
Everything you need to know before you start
15 minutes
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
Serve on a plate with dipping sauce on the side.
Serve as a snack or appetizer.
Serve with Korean side dishes.
Garnish with sesame seeds and chopped scallions.
The effervescence and slight sweetness of makgeolli complements the savory pancakes.
Offers a roasted, nutty flavor that pairs well with the savory taste.
Discover the story behind this recipe
Popular street food and celebratory dish, often eaten during holidays.
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