Savory Fermented Mung Bean Pancakes
Whip up a big batch of batter and you have a week's worth of meals based on this nutty, twangy, addictively delicious recipe from Sohui Kim.
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Ingredients
- 2 cups (390 g.) split yellow mung beans
- 1⁄2 cup (50 g.) glutinous rice flour
- 1 1⁄3 cups (405 g.) chopped kimchee, with juices
- 1 cup thinly sliced scallions
- 2 tbsp. Cheong-gochu (Korean green chile) or shishito peppers, thinly sliced
- 2 tbsp. Holland red chile, or red long hots, thinly sliced
- 1 tbsp. minced fresh ginger
- 1⁄2 cup caramelized onions (optional)
- Kosher salt
- Vegetable oil, for frying
- Shiso leaves, for serving (optional)
- Trout roe, for serving (optional)
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