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4 Serves
103 Mins
Soak the mung beans in a large bowl filled with water for at least one hour to soften them.
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Vitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
391 µg / 400 µgCalcium
91 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
119 mg / 420 mgPhosphorus
258 mg / 1,250 mgPotassium
845 mg / 4,700 mgSodium
167 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
10 g / 28 gSugar
4 g / 50 gSaturated Fat
12 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Drain the soaked mung beans and process them in a food processor until a coarse batter forms.
In a large mixing bowl, combine the mung bean batter with chopped kimchi, pork belly, and seasonings.
Heat vegetable oil in a large skillet or non-stick skillet over medium heat.
Pour portions of the batter into the skillet and fry until golden brown and crispy on both sides.
7
g40
g12
g
French
Colombian