Mung Bean Pancakes

Mung beans clear heat (especially summer-heat) for thirst and irritibility and other symptoms of excess heat.  Mung beans also detoxify the body and can help clear out residues of pesticides stemming from eating too many non-organic foods.  The detoxification effects of mung beans can also treat the symptoms of food poisoning due to the consumption of spoiled food.

1 lb Dried Peeled Mung Beans
2 tsp Salt
1 cup of Chopped Shitake Mushrooms (optional)
1 cup of Chopped Scallions (optional)
1 lb Ground Beef or Pork or Chicken (optional)
1 cup of Kimchee (if you happened to have some for taste)

Dipping sauce:
2 tablespoon Soy Sauce
2 tablespoon Vinegar
1 tablespoon Sesame Oil (optional)
1 tsp of Minced Ginger and/or Minced Scallions

For the optional ingredients, only add 1 or 2 of these items, not all of them. If you add too many other items, the pancakes will break apart and not keep their form. Also, the optional ingredients are only suggestions, you can experiment and add whichever tasty vegetables you would like.

Cooking instructions:
Soak dried peeled Mung Beans for about 1/2 hour. Add enough water to cover the beans and let them soak. If it soaks up all the water, just add more.

Drain, but keep just a little bit of water for the blender. Blend until you can’t see any big bean pieces. Add salt and blend a few more seconds. Transfer to a bowl and add your optional ingredients.
Heat a frying pan with enough cooking oil (olive oil is preferred).  Spoon a large amount of the mixture onto the heated frying pan and spread it around to make it into a round pancake (this should be about 3 inches in diameter).   Cook over medium heat until golden brown and slightly crispy on each side. If you added meat, cook until the meat is fully cooked.


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  1. I made these for my class project and I really liked them a lot! I chose to use the whole mung beans but I sprouted them first; soaking for about 24hours and rinsing and changing the water. The pancakes were slightly more bitter that way, but it was interesting! I also made a garlicky yogurt spread. I used a couple of garlic bulbs minced, with salt and pepper to taste, and lemon juice to taste in 1 cup of full fat greek yogurt. The yogurt reminded me of some potato pancake recipes I have had before. It was really good.

    Comment by Katherine Walters — April 11, 2013 @ 2:38 pm

  2. mmmm….these look delicious! 🙂

    Comment by Tali Weinberg — July 28, 2013 @ 9:47 pm

  3. I have some mung beans left over from when I made flour. I think I will try this as it sounds so good!

    Comment by Lisa Polson — August 22, 2013 @ 10:00 pm

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