Kimchi Pancakes

Kimchi Pancakes 150 Author: Canadian Living Credits: Kimchi Pancakes 150

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: May 2011

Ingredients

  • 1 cup peeled split mung beans rinsed
  • 4 oz ground pork
  • 1 clove garlic minced
  • 1 1/2 teaspoon each toasted sesame seeds
  • 1 1/2 teaspoon each sesame oil
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon each salt and pepper
  • 1 cup mung bean sprouts
  • 1 cup bean sprouts
  • 1 1/4 cup packed kimchi drained
  • 1 green onion cut in 2-inch pieces and thinly sliced lengthwise
  • 1 hot green Korean pepper seeded and thinly sliced
  • 1/4 cup thinly sliced sweet red pepper
  • 1/4 cup vegetable oil
Vinegar Soy Sauce:
  • 1/2 cup finely chopped green onion
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon Korean hot pepper flakes
  • 1/4 teaspoon cayenne pepper

Method

In large bowl of cold water, soak mung beans until tender enough to break one in half with fingernail, 1 to 1-1/2 hours. Drain, reserving 1/4 cup of the liquid.

Meanwhile, in large bowl, combine pork, garlic, sesame seeds, sesame oil, ginger and half each of the salt and pepper; set aside.

In saucepan of boiling salted water, blanch mung bean sprouts for 10 seconds; drain and pat dry. Add to pork mixture.

Scrape mung beans into food processor; add reserved liquid. Pulse until pureed but still granular; add to pork mixture.

Squeeze any liquid from kimchi; thinly slice and add to pork mixture. Add green onion, hot green pepper, red pepper and remaining salt and pepper; stir just until combined.

In large cast-iron or nonstick skillet, heat 2 tsp of the oil at a time over medium heat. Using 1/4 cup per pancake, drop in pork mixture, spreading slightly if necessary, to form lumpy 3-inch (8 cm) circle. Cook, turning once, until set, crisp and browned, 5 to 6 minutes.

Vinegar Soy Sauce:
Meanwhile, in small bowl, stir together green onion, soy sauce, vinegar, oil, sugar and hot pepper flakes. Serve with hot or room temperature pancakes.

Nutritional facts Per pancake: about

  • Sodium 296 mg
  • Protein 5 g
  • Calories 112.0
  • Total fat 6 g
  • Potassium 168 mg
  • Cholesterol 5 mg
  • Saturated fat 1 g
  • Total carbohydrate 10 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 34.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Kimchi Pancakes

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