Must-Try Korean Street Food in Seoul Korea | Gwangjang Market

Soak the mung beans in water for at least 4 hours or overnight.

Drain the soaked mung beans and rinse them under cold water.

In a blender, combine the mung beans and 1/2 cup of water. Blend until smooth but slightly chunky.

Transfer the blended mung bean mixture to a bowl and stir in salt, black pepper, green onions, kimchi, carrots, zucchini, and onion until well combined.

Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.

Pour a ladleful of the mung bean mixture into the skillet, spreading it out into a round pancake shape.

Cook for about 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side.

Repeat with the remaining batter, adding more oil to the skillet as needed.

Serve hot with dipping sauce or soy sauce.

Equipment Needed

Spice Level:

Dietary