Mung Bean and Scallion Pancakes

Name: Mung Bean and Scallion Pancakes
Yield: Yield: 8 Portions
Cuisine: Korean
Ingredients: 8 oz/227 g mixed seafood, cooked, finely chopped (see Chef’s Note); 4 oz/113 g finely minced red pepper; 4 oz/113 g finely chopped napa cabbage; 4 oz/113 g finely minced turnip kimchi; 6 oz/170 g short-grain rice; 14 oz/397 g husked yellow mung beans; 4 green onions, finely minced; 2 oz/57 g sesame seeds, toasted; 4 green onions, minced; 4 oz/113 g gochujang (Korean hot pepper paste); Salt, as needed; 4 oz/113 g water; 4 oz/113 g gochujang (Korean hot pepper paste)

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

6 oz/170 g short-grain rice
14 oz/397

Asia
Korea
Fish course
Pescatarian
Spicy
Street Food

Method

Soak the rice and mung beans separately in cold water to cover until they have doubled in size, at least 4 hours.
Drain the rice and mung beans thoroughly. In a food processor, purée the rice into a fine paste, adding water as needed to facilitate the blending. Add the drained mung beans. Continue to blend with until the mixture is a slightly coarse paste resem