4 Serves
295 Mins
17 g
35 g
20 g
Soak the mung beans in water for at least 4 hours, then drain and grind them into a coarse batter using a food processor.
Ingredients, vitamins, and health benefits
Mung Beans
Bean Sprouts
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Vitamin K
43 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
1240 µg / 400 µgCalcium
293 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
386 mg / 420 mgPhosphorus
910 mg / 1,250 mgPotassium
2921 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
7 mg / 11 mgCopper
2 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
20 g / 20 gCholesterol
122 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Finely chop the kimchi, bean sprouts, and pork belly using a chef's knife on a cutting board.
In a large bowl, combine the ground mung bean batter with the chopped kimchi, bean sprouts, pork belly, salt, and black pepper, mixing well.
Heat a generous amount of cooking oil in a frying pan over medium heat.
Ladle the batter into the hot frying pan, spreading it into a thin circle, and cook until both sides are crispy and golden brown.
Serve the pancakes immediately while hot, optionally with a side of dipping sauce.
Kimchi
Pork Belly
Salt
Black Pepper
Vitamin A
19 µg / 900 µgVitamin C
67 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
43 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
1240 µg / 400 µgCalcium
293 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
386 mg / 420 mgPhosphorus
910 mg / 1,250 mgPotassium
2921 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
20 g / 20 gCholesterol
122 mg / 300 mgCaffeine
0 mgNet Carbs
42
g3
g35
g
Zinc
7 mg / 11 mgCopper
2 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
29 µg / 55 µgAlcohol
0 g