Best 6 Gingery Mung Bean Sprouts Pancake Recipes
Indulge in a culinary journey with our guide to the delectable gingery mung bean sprouts pancake. This savory dish is a symphony of flavors and textures, featuring the refreshing crunch of mung bean sprouts, the aromatic warmth of ginger, and the savory goodness of a well-crafted pancake. Whether you're a seasoned cook or a culinary novice, this recipe will lead you through the steps to create a delightful meal that will tantalize your taste buds and leave you craving more.
Here are our top 6 tried and tested recipes!
GINGERY MUNG BEAN SPROUTS PANCAKE
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
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
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
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
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
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
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
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)
Provided by Elaine Louie
Categories appetizer
Time 40m
Yield About 20 4-inch pancakes
Number Of Ingredients 14
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
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
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
Tips:
- Choose fresh mung bean sprouts: Look for mung bean sprouts that are bright green and crisp. Avoid sprouts that are brown or wilted.
- Wash the mung bean sprouts thoroughly: Rinse the sprouts under cold water for a few minutes to remove any dirt or debris.
- Use a variety of vegetables: In addition to mung bean sprouts, you can add other vegetables to your pancake, such as carrots, onions, or bell peppers.
- Don't overcook the pancake: The pancake should be cooked until it is golden brown and crispy on the outside, but still tender on the inside.
- Serve with your favorite dipping sauce: The pancake can be served with a variety of dipping sauces, such as soy sauce, sweet and sour sauce, or chili sauce.
Conclusion:
The gingery mung bean sprouts pancake is a delicious and healthy snack or meal. It is easy to make and can be customized to your liking. With its crispy texture, savory flavor, and nutritional value, this pancake is sure to please everyone at your table.
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