Mung bean pancake
I made mung bean pancakes. I think I eat green beans or bean sprouts more often than I meet them in the form of mixed grains. I buy mung beans in multi-grain form during the holidays and during the summer, and when I make mung bean pancakes and mung bean porridge during the holidays, I buy Geopi mung bean. Cheongpo is another word for mung bean, which is called Cheongpo muk, which grinds mung bean and Sunmuk, and the host, the young bud of mung bean, contains nutrients from mung bean and vitamins from the stem. Mung beans are mostly green when they are not peeled, and 10% of all mung beans are also cultivated in various varieties, including yellow, greenish brown, and blackish brown. It is said that mung bean, a natural detoxifier that heals 100 kinds of poison, functions to release toxicity from the body. In addition, water boiled with mung bean is said to be effective in diabetes and high blood pressure, and many people give mung bean to their skin. In some cases, they wash with mung bean water or pack with mung bean powder, and are used as raw materials for cosmetics, because it has anti-aging functions that promote collagen production and maintain elastic skin. I will make a delicious mung bean pancake with mung bean that can be eaten or applied. When summer passes and autumn comes, it is the time when new green beans come out. I think it's the season of mung bean right now when 2019's new mung bean comes out. It is made of mung bean pancake, which is perfect for the season recipe of Agri-food Information Nuri, and domestic seasonal mung bean made by nature and sincerity
2 serving
Within 60 minutes
거미줄바위솔
Ingredients
  • Mung bean
    1cup
  • Potato
    1ea
  • ripe kimchi
    100g
  • King oyster mushroom
    1ea
  • Red pepper
    1ea
  • Green pepper
    1ea
  • Young squash
    1/2ea
  • Salt
    1little
  • Maple syrup
    little
  • Cooking oil
    2TS
Cooking Steps
STEP 1/8
Prepare the ingredients
1 cup soaked mung bean, 1 potato, 100g ripe kimchi, 1 green mushroom, 1/2 green pumpkin, 1 pinch of salt, 1 red pepper, 1 maple syrup, 2 tablespoons of cooking oil
Prepare mung beans by soaking them in water. Prepare 200 grams (1 cup) of mung bean soaked after being bitten for about 5 hours. When washing mung beans, it is recommended to wash them by changing water so that the blue skin can be separated.
STEP 2/8
After washing the ripe kimchi, squeeze the soup, shake it off, and cut it into 1cm pieces.
Cut one pine mushroom, half zucchini, one red pepper, and one green pepper into small pieces.
STEP 3/8
Grind 1 peeled potato and 1 cup soaked mung bean in a blender.
Grind mung beans and potatoes evenly.
STEP 4/8
Place the finished mung bean paste in a bowl and add all of the saesongi mushrooms, zucchini, green and red peppers.
STEP 5/8
This recipe was made by Chef Yoo Hyun-soo of Agri-food Information Nuri in the cooking class, and Chef Yoo Hyun-soo added red bean paste, a traditional form of soybean paste, to season it. I don't have red bean paste, so I just added a pinch of salt. If you have a small amount of soybean paste or red bean paste at home, you can add a small amount
STEP 6/8
Pour 2 tablespoons of cooking oil into a heated frying pan and make it into an edible size. It's okay to make pancakes a little big, but I've made them into small sizes that are good for children to eat. Fry a thick mung bean pancake until golden.
STEP 7/8
Lastly, sprinkle sweet maple syrup. If you don't have maple syrup, it would be good to put honey on it, but I happened to have maple syrup, so I tried it with a little sprinkling.
STEP 8/8
Pancakes that I usually make at home have a completely different taste, so I thought it was a combination of Korean food and Western food. It was different from the texture of mung bean pancake, but there were many similarities, and the taste of chewing was good as various vegetables were mixed. It is a savory and hearty snack with the flavor of mung bean, and it can be said to be a Western version of mung bean pancake. It would be good to make it small and prepare it as a dessert, and mung bean pancakes, which are good for children's snacks, and softness is hidden in the crispyness, and the savory and sweet taste is an exquisite combination.
Organize tips for mung bean pancakes. First, it's better to control the heat from medium to low. Since it's a pancake, I made it a little thick, but if you want it to be cooked well, you have to adjust the heat from medium to low to not burn it doesn't burn. Second, you don't have to chop vegetables too small. At first, I put pumpkin, saesongi mushroom, red pepper, and green pepper in very small pieces, and if you make it like that, it becomes a pancake with a smooth shape like a meatball. If you cut the vegetables into bigger pieces, it will look more appetizing. Third, you can replace maple syrup with honey. These days, pizza feels really different when you dip it in honey, and you can feel a different taste even if you dip it in honey in mung bean pancakes with honey. Fourth, I told you that you can add soybean paste or red bean paste to the god for salt seasoning, but soybean paste or red bean paste is good for traditional homemade soybean paste, but not commercially available soyb
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