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Korean Mung Bean Jeon with Pork and kimchi

Korean Mung Bean Jeon with Pork and Kimchi

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Prep Time 8 hours
Cook Time 30 minutes
Total Time 8 hours 30 minutes
Course Appetizer, Main Course
Cuisine Korean
Servings 4 hearty portions

Equipment

  • Blender or food processor To make the mung bean batter. A high-speed blender is best, but a food processor will also do the job.
  • Large Mixing Bowl To combine the batter and the fillings.
  • Nonstick or cast iron skillet You want something heavy that retains heat well for even browning.
  • Spatula A wide one to flip the pancakes without breaking them.
  • Colander or sieve For rinsing and soaking beans and rice.
  • Kitchen towel or paper towels For draining excess oil after frying.

Ingredients
  

For the mung bean batter

  • 1 ½ cups dried mung beans yellow split mung beans, not the green whole ones
  • ½ cup short grain rice like Korean or Japanese rice, soaked with mung beans
  • 1 ½ teaspoons salt
  • ½ cup cold water for blending

For the filling

  • ½ pound ground pork you can also use finely chopped pork belly for more richness
  • 1 teaspoon sesame oil
  • ½ teaspoon soy sauce
  • 2 cloves garlic minced
  • 1 cup well-fermented kimchi chopped and lightly squeezed of juice
  • ½ small onion thinly sliced
  • 1 scallion chopped
  • ½ cup mung bean sprouts roughly chopped
  • ½ small zucchini julienned or finely chopped (you can also use pan fried zucchini as a side or variation)
  • ½ teaspoon black pepper

For frying

  • Vegetable oil or neutral oil for frying

Optional garnish

  • Thin slices of red chili or scallions for color
  • Toasted sesame seeds

Instructions
 

Soak the Beans and Rice

  1. Rinse the mung beans and rice under cold water until the water runs clear. Combine them in a bowl and cover with at least 2 inches of water. Let them soak for 8 hours or overnight.

Prep the Filling

  1. While the beans are soaking or right before you blend, prep your filling ingredients. Sauté the ground pork in sesame oil with soy sauce and garlic until it’s just cooked through. Set aside to cool.
  2. Chop your kimchi, onion, zucchini, mung bean sprouts, and scallions. These veggies will bring texture and brightness to your jeon.

Make the Mung Bean Batter

  1. Drain the soaked mung beans and rice and transfer them to a blender or food processor. Add about ½ cup cold water and blend until smooth but still slightly coarse—think pancake batter with a bit of grit. Add salt and blend for a few more seconds.

Combine Batter and Fillings

  1. In a large mixing bowl, combine the mung bean batter with the cooked pork, chopped kimchi, vegetables, and black pepper. Stir everything together until well mixed. The batter should be thick enough to hold together when spooned but loose enough to spread slightly in the pan.

Fry the Jeon

  1. Heat about 2 tablespoons of oil in a skillet over medium heat. When the oil is hot, scoop a ladleful of batter into the pan and flatten it with the back of the spoon to about ½ inch thick. You can make them as large or small as you like.
  2. Cook each side for 3 to 4 minutes, or until golden brown and crispy. Don’t rush the cooking—it’s important to let them form that golden crust. Transfer to a paper towel-lined plate to drain.
  3. Repeat with remaining batter, adding more oil as needed.

Serve and Garnish

  1. Serve hot, garnished with sliced red chili, scallions, or toasted sesame seeds. These pair perfectly with a soy dipping sauce made from 2 tablespoons soy sauce + 1 tablespoon vinegar + a pinch of sugar + a few chili flakes.