kimchi mung bean pancakes

An Āyurvedic twist on a Korean classic. These pancakes are an anytime meal, they can play the starring role of a meal, or make a lovely accompaniment, much like you would use a flat bread.

The batter is made of mung bean, a tri-doshic plant protein that provides a hint of sweetness. Kimchi, a traditional Korean fermented cabbage, is ideally eaten in winter where its sour, heating qualities can help to balance excess Vata dosha. This is our favorite kimchi.

We like these pancakes best for Vata and Kapha dosha. Pitta can use less kimchi. Once you have become comfortable with this recipe you can substitute other vegetables for the kimchi to make it friendly for any dosha.

Ingredients

for the pancakes:
2 cups split yellow mung
2 ¼ cups water
1 heaping TBS 8 spice
1 tsp coriander
¾ tsp himalayan mineral salt
1 TBS sesame oil
1 cup kimchi
1 egg

for the dipping sauce:
2 TBS braggs liquid aminos (can substitute with tamari or soy sauce)
2 TBS maple syrup
2 TBS sesame oil
¼ tsp black pepper
¼ tsp wasabi powder or sriracha

Method

Rinse the mung beans until the water runs clear; soak for 8 hours or overnight.
Drain the mung beans and give them a final rinse.
Add the mung beans, water, 8 spice, coriander, salt, and sesame oil to a food processor or blender and blend for 2-3 minutes, until the mixture is smooth and slightly runny; think pancake batter.
Add the kimchi and pulse until the kimchi is chopped up a bit.
Pour the batter into a large mixing bowl, and fold in one egg.
On the stove, heat a skillet or frying pan on medium heat. When a flick of water sizzles on the pan, it’s hot enough to begin cooking your pancakes.
Ladle the pancake mixture onto the skillet and use the back of the ladle to spread the batter. Try to make your pancakes thinner for an amazing crisp texture; and thicker cakes take a while to cook all the way through.
When the edges begin to brown and the surface appears bubbly and dry, flip.
Cook another few minutes on the other side. Keep cakes warm by covering with a towel on a plate.
To prepare the sauce, mix all ingredients in a small jar and shake.
Serve pancakes hot with dipping sauce on the side.
*makes approx. 15-20 pancakes