Healthy Mung Bean Korean Pancakes

Besides dessert, do u know that mung beans are also great for savoury dishes?

INGREDIENTS

For the Pancakes:

½ cup mung beans

1/2 cup evaporated milk

1 teaspoon salt

2 teaspoons sugar

½ cup (75g) rice flour

1 cup of chopped chives (scallions and leeks are good, too)

1 cup of corn

a couple Tablespoons oil for pan-frying (I used sunflower)

For the Dipping Sauce:

3 Tablespoons soy sauce

1 teaspoon sesame oil

¾ teaspoon sugar

¾ teaspoon gochugaru (Korean red pepper flakes) or ½ teaspoon common red pepper flakes

2 teaspoons toasted sesame seeds

INSTRUCTIONS

Soak mung beans in warm water for at least two hours or overnight in the refrigerator.

Drain the mung beans and add just enough water to cover and boil until soft.

Mix the pancake ingredients using food processor.

Heat a large nonstick skillet on medium-high heat for about a minute then add 2 teaspoons oil to the pan. 

Place 1 Tablespoon of the pancake batter in the center.

Swirl the pan gently to redistribute the oil and cook the pancakes until the edges look browned.

Flip and cook the other side.

Repeat into batter is finished.

Make the dipping sauce by mixing all the ingredients together. 

Enjoy! Serve with the pancakes while they are still hot.

NOTES

-This recipe makes about 20 mini pancakes.