Mung Bean Pancakes with Kimchi

"Naturally gluten free, easily made vegan, nutritious and delicious, I guarantee your family and friends will love these!"
-- @feedtheswimmers

Recipe Intro From feedtheswimmers

Packed with lots of protein from ground mung beans.

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  • Recipe Card
Prep time 5mins
Cook time 20mins
Serves or Makes: 24

Recipe Card

Mung Bean Pancakes


  • 2 cups split mung beans
  • 1/4 cup sweet rice
  • 1 cup chopped kimchi
  • 2/3 cup kimchi, liquid
  • 1/2 cup water
  • 1 teaspoon sesame oil
  • 1 teaspoon tamari
  • 1 teaspoon fish sauce
  • Generous pinch salt
  • Fresh ground pepper
  • 1 cup chopped cooked vegetables
  • 1/2 cup neutral oil, for frying

Dipping Sauce


  • 1/2 cup tamari
  • 1 tablespoon sesame oil
  • 1/4 cup rice vinegar
  • 2 teaspoons ground gochujang pepper
  • 1 teaspoon caster sugar
  • Squirt of lime
  • Handful chopped scallions


  • Step 1

    Rinse mung beans and rice and place in a large bowl and cover with cool water by about 2”. Cover and allow to sit 12 hours or overnight. Change the water 1-2 times during soak.

  • Step 2

    Whisk together dipping sauce ingredients and set aside.

  • Step 3

    Drain bean and rice mixture and rinse out bowl. Layer pancake ingredients in your Vitamix, beginning with liquids and chopped kimchi and finally with soaked bean a rice mixture and salt and pepper. Begin blending on low and slowly increase speed to level 8 (medium high) and blend until a coarse batter forms. Transfer to the large bowl and stir in additional chopped veggies.

  • Step 4

    Preheat oven to 200F and place a heatproof platter lined with paper towel on the middle rack. Preheat a heavy bottomed or non stick skillet over medium heat and add enough oil to coat. Raise heat a touch. When oil shimmers, using an ice cream scoop, add a scant measure for each pancake (just under 1/4 cup) and allow to set for about 1 minute. Using the back of the scoop or measuring cup and working in a circular motion, flatten pancakes to about 1/4-1/3” and continue to cook until bottom is golden brown and edges are crispy (about 3 minutes) and flip, continue cooking for the same result. Do not crowd pan. Place pancakes on a paper towel lined platter to keep warm and repeat, adding more oil with each batch.

  • Step 5

    Serve immediately with prepared dipping sauce and enjoy!

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