Gingery Mung Bean Sprouts Pancake Recipes

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GINGERY MUNG BEAN SPROUTS PANCAKE



Gingery Mung Bean Sprouts Pancake image

This is a savory pancake. Make it with plenty of mung bean sprouts! Unlike other bean sprouts, mung sprouts are eaten cooked in Japan. They are economical and nutritious! I created this recipe for my wheat-free diet, but if you like go ahead and use wheat flour for barley flour. It tastes like good old Japan to me!!

Provided by Allrecipes Member

Categories     Vegetable Side Dishes

Time 23m

Yield 1

Number Of Ingredients 9

2 tablespoons minced fresh ginger root
1 tablespoon tamari
¼ teaspoon sea salt
6 tablespoons barley flour
¼ cup water
1 cup mung bean sprouts
1 teaspoon vegetable oil
1 teaspoon sesame oil
¼ teaspoon ground cayenne pepper to taste

Steps:

  • In a medium bowl, mix together ginger, tamari, sea salt, barley flour, and water. Stir in mung bean sprouts, coating the sprouts with the batter. You may want to break some sprouts into smaller pieces before adding to the batter.
  • Heat vegetable oil and sesame oil in a large skillet over medium heat. Reduce heat to low, and pour in batter to make one 6 inch pancake. Cook for about 4 minutes on each side. Serve hot or cool. Sprinkle cayenne pepper or more soy sauce over the cooked pancake if you like!

Nutrition Facts : Calories 347.7 calories, Carbohydrate 55.1 g, Fat 10.6 g, Fiber 8.1 g, Protein 13 g, SaturatedFat 1.7 g, Sodium 1474.3 mg, Sugar 8.1 g

GINGERY MUNG BEAN SPROUTS PANCAKE



Gingery Mung Bean Sprouts Pancake image

This is a savory pancake. Make it with plenty of mung bean sprouts! Unlike other bean sprouts, mung sprouts are eaten cooked in Japan. They are economical and nutritious! I created this recipe for my wheat-free diet, but if you like go ahead and use wheat flour for barley flour. It tastes like good old Japan to me!!

Provided by Allrecipes Member

Categories     Vegetable Side Dishes

Time 23m

Yield 1

Number Of Ingredients 9

2 tablespoons minced fresh ginger root
1 tablespoon tamari
¼ teaspoon sea salt
6 tablespoons barley flour
¼ cup water
1 cup mung bean sprouts
1 teaspoon vegetable oil
1 teaspoon sesame oil
¼ teaspoon ground cayenne pepper to taste

Steps:

  • In a medium bowl, mix together ginger, tamari, sea salt, barley flour, and water. Stir in mung bean sprouts, coating the sprouts with the batter. You may want to break some sprouts into smaller pieces before adding to the batter.
  • Heat vegetable oil and sesame oil in a large skillet over medium heat. Reduce heat to low, and pour in batter to make one 6 inch pancake. Cook for about 4 minutes on each side. Serve hot or cool. Sprinkle cayenne pepper or more soy sauce over the cooked pancake if you like!

Nutrition Facts : Calories 347.7 calories, Carbohydrate 55.1 g, Fat 10.6 g, Fiber 8.1 g, Protein 13 g, SaturatedFat 1.7 g, Sodium 1474.3 mg, Sugar 8.1 g

GINGERY MUNG BEAN SPROUTS PANCAKE



Gingery Mung Bean Sprouts Pancake image

This is a savory pancake. Make it with plenty of mung bean sprouts! Unlike other bean sprouts, mung sprouts are eaten cooked in Japan. They are economical and nutritious! I created this recipe for my wheat-free diet, but if you like go ahead and use wheat flour for barley flour. It tastes like good old Japan to me!!

Provided by Allrecipes Member

Categories     Vegetable Side Dishes

Time 23m

Yield 1

Number Of Ingredients 9

2 tablespoons minced fresh ginger root
1 tablespoon tamari
¼ teaspoon sea salt
6 tablespoons barley flour
¼ cup water
1 cup mung bean sprouts
1 teaspoon vegetable oil
1 teaspoon sesame oil
¼ teaspoon ground cayenne pepper to taste

Steps:

  • In a medium bowl, mix together ginger, tamari, sea salt, barley flour, and water. Stir in mung bean sprouts, coating the sprouts with the batter. You may want to break some sprouts into smaller pieces before adding to the batter.
  • Heat vegetable oil and sesame oil in a large skillet over medium heat. Reduce heat to low, and pour in batter to make one 6 inch pancake. Cook for about 4 minutes on each side. Serve hot or cool. Sprinkle cayenne pepper or more soy sauce over the cooked pancake if you like!

Nutrition Facts : Calories 347.7 calories, Carbohydrate 55.1 g, Fat 10.6 g, Fiber 8.1 g, Protein 13 g, SaturatedFat 1.7 g, Sodium 1474.3 mg, Sugar 8.1 g

GINGERY MUNG BEAN SPROUTS PANCAKE



Gingery Mung Bean Sprouts Pancake image

This is a savory pancake. Make it with plenty of mung bean sprouts! Unlike other bean sprouts, mung sprouts are eaten cooked in Japan. They are economical and nutritious! I created this recipe for my wheat-free diet, but if you like go ahead and use wheat flour for barley flour. It tastes like good old Japan to me!!

Provided by Allrecipes Member

Categories     Vegetable Side Dishes

Time 23m

Yield 1

Number Of Ingredients 9

2 tablespoons minced fresh ginger root
1 tablespoon tamari
¼ teaspoon sea salt
6 tablespoons barley flour
¼ cup water
1 cup mung bean sprouts
1 teaspoon vegetable oil
1 teaspoon sesame oil
¼ teaspoon ground cayenne pepper to taste

Steps:

  • In a medium bowl, mix together ginger, tamari, sea salt, barley flour, and water. Stir in mung bean sprouts, coating the sprouts with the batter. You may want to break some sprouts into smaller pieces before adding to the batter.
  • Heat vegetable oil and sesame oil in a large skillet over medium heat. Reduce heat to low, and pour in batter to make one 6 inch pancake. Cook for about 4 minutes on each side. Serve hot or cool. Sprinkle cayenne pepper or more soy sauce over the cooked pancake if you like!

Nutrition Facts : Calories 347.7 calories, Carbohydrate 55.1 g, Fat 10.6 g, Fiber 8.1 g, Protein 13 g, SaturatedFat 1.7 g, Sodium 1474.3 mg, Sugar 8.1 g

BINDAETTEOK (MUNG BEAN PANCAKES)



Bindaetteok (Mung Bean Pancakes) image

Provided by Elaine Louie

Categories     appetizer

Time 40m

Yield About 20 4-inch pancakes

Number Of Ingredients 14

2 cups dried mung beans
1/4 cup sweet rice
2/3 cup kimchi liquid (from a large jar of kimchi; if necessary, squeeze kimchi lightly to extract some of its liquid)
1 teaspoon fish sauce, optional
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
Pinch of salt
1 cup kimchi
1/2 cup vegetable oil, or as needed
1/2 cup soy sauce
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 teaspoons Korean ground red pepper
6 scallions, trimmed

Steps:

  • The child can combine the mung beans and rice in a fine-meshed colander. Rinse well with cold water, then drain. Transfer to a bowl and add 8 cups of lukewarm water. Cover the bowl and soak at room temperature for at least 6 hours and up to 24 hours, changing the water once or twice.
  • Make the dipping sauce. The child can combine the soy sauce, sesame oil, rice vinegar and ground red pepper in a small bowl and mix until blended. The adult can mince the scallions and add to the sauce. Set aside at room temperature.
  • Make the pancakes. The child can combine the kimchi liquid, fish sauce (if using), sesame oil, soy sauce, salt, and 1/2 cup water in a small mixing bowl and pour into a food processor. The adult can drain the beans and rice and add to the food processor. Process until the batter is coarse and chunky, not perfectly smooth. Do not overmix. Transfer to a large bowl, finely chop the kimchi and stir into the batter.
  • Fry the pancakes. The child can line a plate with paper towels and set aside. The adult can place a large nonstick skillet over medium heat and add 1 to 2 tablespoons of the vegetable oil. Heat until the oil shimmers. Using a 1/4 cup measure, ladle in the pancake batter, flattening each pancake to 1/3-inch thickness. Cook until crisp and browned on one side, 2 to 4 minutes. Flip the pancakes and cook until browned on the other side, another 2 to 4 minutes. Transfer to the paper towel-lined plate, then to a warmed serving platter and serve with the dipping sauce.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 403 milligrams, Sugar 2 grams, TransFat 0 grams

GINGERY MUNG BEAN SPROUTS PANCAKE



Gingery Mung Bean Sprouts Pancake image

This is a savory pancake. Make it with plenty of mung bean sprouts! Unlike other bean sprouts, mung sprouts are eaten cooked in Japan. They are economical and nutritious! I created this recipe for my wheat-free diet, but if you like go ahead and use wheat flour for barley flour. It tastes like good old Japan to me!!

Provided by Kaoru

Categories     Vegetable Side Dishes

Time 23m

Yield 1

Number Of Ingredients 9

2 tablespoons minced fresh ginger root
1 tablespoon tamari
¼ teaspoon sea salt
6 tablespoons barley flour
¼ cup water
1 cup mung bean sprouts
1 teaspoon vegetable oil
1 teaspoon sesame oil
¼ teaspoon ground cayenne pepper to taste

Steps:

  • In a medium bowl, mix together ginger, tamari, sea salt, barley flour, and water. Stir in mung bean sprouts, coating the sprouts with the batter. You may want to break some sprouts into smaller pieces before adding to the batter.
  • Heat vegetable oil and sesame oil in a large skillet over medium heat. Reduce heat to low, and pour in batter to make one 6 inch pancake. Cook for about 4 minutes on each side. Serve hot or cool. Sprinkle cayenne pepper or more soy sauce over the cooked pancake if you like!

Nutrition Facts : Calories 347.7 calories, Carbohydrate 55.1 g, Fat 10.6 g, Fiber 8.1 g, Protein 13 g, SaturatedFat 1.7 g, Sodium 1474.3 mg, Sugar 8.1 g

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