These savoury mung bean pancakes can be filled with prawns, beef or pork. They are a traditional Korean snack served with hot sauce and kimchi. 

Serves
8

Preparation

10min

Cooking

15min

Skill level

Easy
By
Average: 1 (2 votes)

Ingredients

  • 200 g school prawns (see Note), peeled
  • 4 spring onions, cut into 4 cm lengths
  • 3 oyster mushrooms, thinly sliced
  • 3 garlic cloves, finely chopped
  • 5 cm-piece ginger, finely grated
  • 300 g (1½ cups) mung beans or split green peas, soaked overnight
  • 1 tbsp soybean or vegetable oil
  • cho-gochujang (Korean hot pepper paste with vinegar), to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

You will need to soak the mung beans or split green peas overnight.

Soaking time overnight

Drink 2011 Buttercup Organic Semillon Sauvignon Blanc ($16).

Pat prawns dry with paper towel, then combine in a bowl with onions, mushrooms, garlic and ginger. Rinse soaked mung beans or peas and discard any loose skins. Place in a food processor and process, while gradually adding 200 ml water, until a smooth paste. Add to prawn mixture and stir to combine.

Heat oil in a frying pan over high heat. Pour in mung bean mixture. Using a spatula, flatten mixture, and cook for 2 minutes. Reduce heat to low–medium and cook for a further 5 minutes or until almost set. Remove pan from heat, then invert pancake onto a plate. Return the pan to heat and carefully slide pancake back into the pan, uncooked-side down. Cover and cook for 4 minutes or until base is golden and centre is just firm. Serve with cho-gochujang.

 

Note
• Available from supermarkets fresh or frozen.

 

As seen in Feast magazine, Feb 2012, Issue 6.

Photography by John Laurie.