Mung bean pancakes (Pinchajŏn) from Growing Up in a Korean Kitchen: A Cookbook by Hi Soo Shin Hepinstall

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Allspice sauce (Kajin Yaknyŏmjang); Vinegar soy sauce (Ch'o kanjang)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute jalapeño chiles for Korean green chiles and Korean red chiles. See recipe for variations.

  • milgwimper on March 02, 2015

    These were fabulous. I added 1 cup of cooked and squeezed drained mung beans, and 2.5 tsp of rice flour to the original recipe. I left out the peppers. These were crispy and delicious. I could not taste that there was kimchi and the pork kind of faded into the background. If I did not add the mung beans I would have upped the kimchi and not chopped it as finely. This was served with the allspice seasoning, which is not the norm, I was looking for a recipe close to what I use for dipping, it should have been the soy sauce vinegar dipping sauce. They tend to like to stick the pan when making them so a well seasoned and oiled pan is necessary. Extra Note : These do not reheat well. They need to be eaten when first cooked or at room temp. The batter can be saved uncooked for 2 days in the refrigerator. I don't know if they last longer than that but it lasted 2 days in my house. Just mix and cook.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.