Yellow split mung beans are a versatile and healthy addition to your diet. They can be purchased in Asian markets, in the ethnic food section of some general markets, and are also available online. I discovered them originally when I stumbled upon a great Asian soup recipe that utilized them. Since that time, I have found them to be invaluable. One of my favorite uses is in Korean-style pancakes, called Pajeon. These easy pancakes can be cut into strips and dipped into a delicious sauce; they can be served for lunch or dinner and are great reheated. Here is an easy way to make them your favorites, too.
Use one cup of split mung beans; rinse and soak in clear water for two or more hours.
Recipe for Korean Pancakes Vegan-American Style
Drain the mung beans. Prepare shredded and chopped vegetables (1 large carrot, shredded; 2 stalks scallions, finely chopped; 1 C. shredded cabbage or squash (optional). Other vegetables may be substituted, according to taste, but be sure to add the scallions! Set the vegetables aside.
Add to blender, along with the soaked and drained mung beans:
4 cloves garlic
2 TB. sesame oil
1 – 2 TB. water
Blend with the soaked mung beans.
