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Kimchee-Pork Pancakes

Kimchee-Pork 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.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 20 -22 pancakes
Calories: 154kcal
Author: Pat Nyswonger

Ingredients

For the Pancakes:

  • 1 cup peeled dried mung beans
  • 1 cup boiling 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

Instructions

For the Pancakes:

  • Put the dried mung beans in a medium-size bowl and cover with boiling 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. 

Notes

  1. Older mung beans will take longer to soften. If you have older mung beans you may need to soak them overnight to soften them sufficiently. You could also boil them on the stovetop for 45 minutes.
  2. Peeled dried mung beans resemble small yellow split peas and we have found them only in the Asian markets.
  3. Mirin is a sweet rice wine, sold in most grocery stores and Asian markets
  4. The green tops of scallions may be substituted for chives
  5. When cooking the pancakes, wipe the skillet with a paper towel after cooking several batches, adding a teaspoon or so more oil.
  6. The chili oil can be found in most grocery stores, adjust according to taste. It has a good kick to it.
  7. This recipe has been adapted from Chef Rachel Yang of the Joule restaurant in Seattle, WA

Video

Nutrition

Serving: 1 | Calories: 154kcal | Carbohydrates: 8g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 196mg | Sodium: 397mg | Fiber: 2g | Sugar: 1g