The Korean cuisine has many varieties of pancakes and these savory Kimchee-Pork Pancakes are a delicious example. They are made with ground pork, fresh chives, bean sprouts and kimchee. The ingredients are mixed into a mush of rehydrated dried peeled mung beans.
Pancakes are a big deal in Korea and seem to include any fish, meat and/or vegetables mixed with a base of flour and eggs and formed into individual pancakes or huge, pan-sized cakes that are served cut into wedges.
Korean pancakes are nothing like our American-style pancakes that we flood with maple syrup and enjoy mostly for breakfast. However, these Kimchee-Pork Pancakes can be enjoyed anytime, even breakfast, as a meal, side dish or a snack. We formed the batter into small two-inch round pancakes to be served as appetizers with a spicy chili dipping sauce.
If you are unfamiliar with the peeled mung beans they look like small yellow split peas and you will most likely need to visit an Asian market to purchase them. They are inexpensive and to cook them they need to soak for at least an hour to rehydrate. They will just about double in volume after a good soak. To use them in this kimchee-pork pancake recipe we rinsed them after they softened and pureed them in the blender to a thick mush.
Kimchee is a pungent traditional condiment in the Korean cuisine and it is included at every meal. You should be able to find kimchee in your regular grocery store but it is definitely a product in the Asian markets. There is nothing like homemade kimchee though and we like it with Pork Fried Rice. It is easy to make kimchee from scratch, you can get our recipe here, it will keep for months in the fridge.
It takes only a small portion of chopped kimchee to add the unique flavor to these pancakes and it compliments the garlic and chives. We used a half-cup of blanched bean sprouts in our recipe which adds texture to the pancakes. Pork is another frequent ingredient in Korean cuisine and we included a four-ounce portion here.
This flavorful mix is combined with the thick pureed mung beans along with an egg to give it structure. We formed our appetizer pancakes by dropping a generous tablespoon mound of the batter into an oiled non-stick skillet, flattening it out with the back of the spoon to a two-inch cake. After a minute or two the bottom edge looked golden and crisp and the pancake was flipped to cook the other side. You will need to cook these pancakes in batches of three or four at a time and are most delicious served warm, so transfer each cooked batch to a warm oven until they are all cooked.
We served these kimchee-pork pancakes with a spicy chili dipping sauce made by combining soy sauce, rice wine vinegar, mirin and a small portion of hot chili oil. Oh, yes….a dish of chopped kimchee was included as a condiment.
Yield 3 Pancakes
Kimchee-Pork Pancakes are savory appetizers made from mung beans, pork, kimchee and chives. They are formed into small 2-inch cakes and served with a spicy chili dipping sauce and chopped kimchee.
For the Pancakes:
- 1 cup peeled dried mung beans
- 1 cup water
- 4 ounces ground pork
- l large egg
- 3/4 cup kimchee, squeezed of excess water and chopped
- 2-3 tablespoons snipped fresh chives or green onion tops
- 1/2 cup bean sprouts, blanched and chopped (optional)
- 4 garlic cloves, minced
- 1 teaspoon sea salt
- 2 or 3 tablespoons vegetable oil
- Chopped kimchee for serving
For the Chili Dipping Sauce:
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 teaspoon chili oil
- 1/4 teaspoon dried red pepper flakes
For the Pancakes:
- Put the dried mung beans in a medium-size bowl and cover with cold water. Let sit for 1 hour, stirring occasionally. Drain through a fine mesh strainer and rinse throughly.
- Preheat the oven to the ‘warm’ setting or the lowest setting possible.
- Add the rinsed beans to a blender and puree until smooth. Transfer the puree to a large bowl and add the pork, egg, kimchee, chives, bean sprouts, garlic and sea salt, stirring well to mix. Be sure to break up the ground pork so that it will be well incorporated.
- Heat the oil in a large non-stick skillet set over medium heat. Cook the pancakes in batches by forming and cooking 3 or 4 pancakes at a time using a heaping tablespoon of the batter and flattening it out into a 2-inch pancake. Cook until nicely browned, about 2 minutes. When you see the edge around the bottom beginning to turn crisp and a golden brown, flip it over and cook the other side, about another minute.
- Place the pancakes to paper towel-lined plate and transfer to the oven to keep warm while cooking the remaining pancakes.
For the Chili Dipping Sauce:
- Add all the ingredients together in a small dish and whisk to combine.
- Peeled dried mung beans resemble small yellow split peas and we have found them only in the Asian markets.
- Mirin is a sweet rice wine, sold in most grocery stores and Asian markets
- The green tops of scallions may be substituted for chives
- When cooking the pancakes, wipe the skillet with a paper towel after cooking several batches, adding a teaspoon or so more oil.
- The chili oil can be found in most grocery stores, adjust according to taste. It has a good kick to it.
- This recipe has been adapted from Chef Rachel Yang of the Joule restaurant in Seattle, WA
Serving Size 3 Pancakes
Amount Per Serving
% Daily Value
Total Fat 4.3 g
Saturated Fat 0.7 g
Cholesterol 10 mg
Sodium 589 mg
Total Carbohydrates 7.4 g
Dietary Fiber 2 g
Sugars 1.6 g
Protein 20.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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