Mung Bean Pancakes

We love Korean food! As it mostly consists of pickled components, e. g. Bibimap, it is not prepared fast; quite contrary to these yummy mung bean pancakes, which can be modified with seasonal vegetables. The batter simply consists of pureed mung beans and is therefore vegan and gluten free. The protein content of beans is rather high and they are also high in fiber, vitamin and minerals.

Rinse the beans, put in a bowl and let soak for 3-4 hours or even over night. As a dip for the pancakes, we prepare a spicy sauce. Mix the soy sauce with the sesame oil and apple syrup. Seed the chilli pepper, peel the ginger and chop them into very small pieces. Add half of the ginger and the chilli pepper to the soy sauce. The best way is to prepare the sauce immediately after you let the beans soak, so it can absorb the spices.
Puree the soaked mung beans with the water and the remaining ginger and season it with salt and pepper. Halve the onion and cut it into wedges, julienne the carrots and slice the scallions into rings. Mix the vegetables into the mung bean batter and fry in an oiled pan to 4 pancakes. We cut the pancakes into little rhombs in order to make it easier to dip them with chopsticks in the sauce.

FoR 4 Pancakes ø 15 cm

180 g mung dal

300 ml water


black pepper

80 ml tamari soy sauce

1 tbsp toasted sesame oil

3 tbsp rice syrup

1 big red chili peppers

20 g ginger

2-3 carrots

1-2 onions

1 bunch of scallions