Korean Mung Bean Pancakes

This is an adaptation of an adaptation from veggiemealplans.com.

1/2 cup split mung beans

2 garlic cloves, smashed

1/2 teaspoon red pepper flakes

2/3 cup water

1 tablespoon all-purpose flour

1 tablespoon sweet rice flour

1 shallot, minced

1 small carrot, shredded

1/2 cup shredded cabbage

1/4 teaspoon salt

1 tablespoon olive oil for cooking

Rinse mung beans in sieve until water runs clear.   Transfer to bowl and cover with water.   Allow to soak a few hours. 

Drain beans from water.  Add beans to food processor along with the 2/3 cup of water, garlic, salt, and red pepper. Puree until smooth. Add flours and pulse a few times to combine. Mix puree with carrots, shallot, and cabbage.  This should produce a very thick batter. 

Heat a frying pan over medium to medium high heat.  Add small amount of oil to pan to coat surface.  Spoon batter into the hot pan making pancakes 3-4 inches in diameter, flattening them just slightly to even out. Cook until outer edges start to brown and the top of each pancake begins to firm up a bit. Flip and finish cooking through until browned on the other side. Repeat process until all batter is used.

Yields approximately 6 3-4" pancakes.