Korean Kimchi Pancakes with Scallions and Mushrooms

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  • 240 cal
  • 11g fat (2g sat)
  • 30mg chol
  • 950mg sodium
  • 27g carb
  • 6g fiber
  • 3g sugars
  • 10g protein


  • 1 cup whole mung beans, soaked overnight in cool water
  • 1/4 cup sweet glutinous brown rice, soaked overnight in cool water
  • 1 large egg
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon toasted sesame oil
  • 1 cup sliced shiitake mushrooms
  • 2 cloves garlic, minced
  • 1 cup kimchi
  • 1 small bunch scallions, chopped
  • 2 tablespoons tamari
  • 1 tablespoon rice vinegar
  • 1/4 cup high-heat cooking oil


Drain the mung beans and the rice; rinse until the water runs clear. Add the mung beans and rice to a blender and add 3/4 cup fresh water. Blend well for 3 to 5 minutes to make a batter. Add the egg, salt and pepper and give it one more mix. Pour into a large bowl.

Heat a skillet over medium-high heat. Add the sesame oil and shiitake mushrooms. Cook for 8 for 10 minutes, until they have some light color. Add the minced garlic and sauté an additional 30 seconds. When done, add to the batter. Add the kimchi and scallions to the batter and stir well to combine.

Combine the tamari and vinegar in a small bowl to make the dipping sauce. Set aside.

Heat a skillet over medium-high heat.Add 1 tablespoon cooking oil and swirl it around to coat the bottom of the pan. Make pancakes using a 1/4 cup of batter per pancake. Spread with the back of a spoon to make round. Cook until the bottom turns light golden-brown and crunchy, 2 to 3 minutes. Turn it over and cook until the second side turns light golden-brown, another 2 minutes. Turn it over once more and cook for another 2 minutes on the first side. Add more oil to the pan if needed and repeat until all the batter is used. Serve immediately with the dipping sauce on the side.


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