Bacon and Kimchi Pancakes

Name: Bacon and Kimchi Pancakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Korean
Ingredients: 1 cup split yellow dried mung beans; 1 1/2 cups cold water; 1 cup kimchi, chopped; 6 strips bacon, cooked and crumbled; 2 green onions, sliced; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons neutral cooking oil; 1 cup water (for soaking mung beans)

Recipe GLPR48ff6de485f54a

Korean

Breakfast

50 min

97 cal

Servings: 4

Stovetop

SNAP eligible

Crispy Korean-style pancakes made with a mung bean batter, studded with savory bacon and tangy kimchi. These golden, lacy-edged fritters are pan-fried until beautifully caramelized and served as a satisfying appetizer or snack.

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Ingredients

1 cup split yellow dried mung beans

1 1/2 cups cold water

1 cup kimchi, chopped

6 strips bacon, cooked and crumbled

2 green onions, sliced

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons neutral cooking oil

1 cup water (for soaking mung beans)

Directions

Rinse the split yellow mung beans under cold water until the water runs clear. Place them in a bowl and cover with 1 cup of cold water. Soak for at least 20 minutes or up to 1 hour until softened but still holding their shape.
Drain the soaked mung beans well. Transfer them to a food processor or blender with the 1 1/2 cups of fresh cold water. Blend until you achieve a smooth batter with a slightly grainy texture (similar to pancake batter consistency).
Pour the mung bean batter into a bowl. Fold in the chopped kimchi, crumbled bacon, sliced green onions, salt, and black pepper until evenly distributed throughout the batter.
Heat 1 tablespoon of oil in a large nonstick skillet or griddle over medium-high heat until shimmering. Working in batches, drop about 1/4 cup of batter per pancake onto the hot skillet, gently pressing each with the back of a spatula to form a thin, even pancake about 1/4 inch thick.
Cook each pancake for 3 to 4 minutes on the first side until the bottom is golden brown and crispy. Flip carefully and cook the other side for another 3 to 4 minutes until equally golden and the edges are lacy and caramelized.
Transfer the cooked pancakes to a warm plate and cover loosely with foil. Add the remaining 1 tablespoon of oil to the skillet and repeat with the remaining batter until all pancakes are cooked.
Serve the bacon and kimchi pancakes warm as an appetizer or snack, optionally accompanied by a dipping sauce such as soy sauce, gochujang mayo, or vinegar-based sauce.

Comments

Grocery List Plus Editorial Staff4

Kimchi is stocked at most Charlotte chains (Harris Teeter, Food Lion, Kroger, Walmart all carry it), and mung beans are a pantry staple or dry-goods find; no special trip is required. At roughly $1.50 per serving driven mostly by bacon and the kimchi jar, this lands at midweek cost. The stated 50 minutes undersells the reality: soaking mung beans takes at least 30 minutes, grinding them into batter takes another 10–15, then frying, meaning plan closer to 70 minutes hands-on if beans start dry. The dish suits a weekend brunch or a make-ahead batch night, not a rushed Thursday, and the pancakes do not reheat well—they toughen and lose their crispy edge, so this is a same-night affair.