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Mung bean pancakes with kimchi

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#shorts #koreanfood #mukbang
Recipe:
About 800g mung beans soaked overnight (about 300g before soaking in water)
66g leftover vegetables (spinach + bean sprouts)
500g kimchi
200g rice flour (you can also use all-purpose flour)
Dipping sauce:
6 tbsp soy sauce
2 tbsp vinegar
1 tbsp corn syrup
1 small onion
1 red or/and green chili pepper
1) Make sure to use peeled mung beans soaked for at least 2 hours. Mix the mung beans in a blender with water until smooth. Since I have a small blender, I needed to use the blender 4 times in total hehe. I used 200ml water for each session.
2) Transfer the mixed mung beans into a separate bowl. Add chopped vegetables, kimchi and flour. Mix well. Add a pinch of salt for seasoning.
3) Heat a frying pan over medium heat and spread the mung bean mix evenly. Cook until gold-brownish on both sides.
4) Prepare the dipping sauce with the ingredients above. Enjoy! 🥰
Recipe:
About 800g mung beans soaked overnight (about 300g before soaking in water)
66g leftover vegetables (spinach + bean sprouts)
500g kimchi
200g rice flour (you can also use all-purpose flour)
Dipping sauce:
6 tbsp soy sauce
2 tbsp vinegar
1 tbsp corn syrup
1 small onion
1 red or/and green chili pepper
1) Make sure to use peeled mung beans soaked for at least 2 hours. Mix the mung beans in a blender with water until smooth. Since I have a small blender, I needed to use the blender 4 times in total hehe. I used 200ml water for each session.
2) Transfer the mixed mung beans into a separate bowl. Add chopped vegetables, kimchi and flour. Mix well. Add a pinch of salt for seasoning.
3) Heat a frying pan over medium heat and spread the mung bean mix evenly. Cook until gold-brownish on both sides.
4) Prepare the dipping sauce with the ingredients above. Enjoy! 🥰
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