Mung bean is more popular than soy bean throughout Southeast Asia as a major source of proteins as well as other nutrition. It's easier in digestion and more versatile too. Read more health benefits of this bean.
Yields: 10, 5-inch cakes
- 4 cups soaked, peels split mung bean (soak 2 cups dried in 4 cups water overnight or at least 4-5 hours)
- 2 cups water
- 1/2 teaspoon salt
- 2 cups chopped kimchi
- 1/2 cup chopped onion
- 6 scallions, cut 2-inches long, thinly sliced
- 2 teaspoons toasted sesame oil
- 10 tablespoons coconut oil
- 4 tablespoons shoyu
- 2 tablespoons water
- 4 scallions, chopped
- 1 teaspoon minced garlic
- 1 teaspoon sesame seed
- 1 teaspoon red pepper flakes
- 1 teaspoon toasted sesame oil
- Blend soaked mung bean and water in the blender until batter becomes very smooth
- In medium bowl, combine mung bean batter and remaining ingredients (except coconut oil), mix well.
- Heat medium non-stick skillet over medium high heat, add 1 tsp coconut oil.
- Pour 1/2 cup of mung bean batter mixture into pan. Cook until surface becomes golden brown and crispy, flip and cook on the other side. Serve hot with dipping sauce on the side.
- Make dipping sauce: combine all ingredients into small bowl. Mix thoroughly and serve.