Kim Dae-seok's Mung Bean Insect Pancake

• soaked mung beans 340g
• soaked glutinous rice 1/2 cup
• ground pork 300g
• sprouts 200g
• kimchi 150g
• scallions 1 bunch
• minced garlic 1.5 tablespoons
• soy sauce 1 tablespoon
• mirin 1 tablespoon
• sesame oil 1 tablespoon
• salt 1/2 tablespoon
• seasoning sauce: soy sauce 2 tablespoons, vinegar 1 tablespoon, fresh water 1 tablespoon, sugar 2 pinches, onion 1/4 small, green chili peppers 1/2

Recipe 🍳

Cooking tips 💡

• Avoid grinding mung beans too finely, as this can make the pancake stiff. Aim for a coarse, stone-ground texture.
• Use fresh sprouts without boiling them to preserve their crisp, crunchy bite.
• Use ample oil and cook over high heat so the oil doesn't seep into the batter, ensuring maximum crispiness.

Recommended for 🙋

• ⭐Those who want to make restaurant-quality crispy mung bean insect pancakes at home.
• ⭐Families looking for a rich, festive pancake dish to enjoy together during holidays or special occasions.
• ⭐Anyone wanting to create savory, crunchy rice wine snacks at home.