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Taegu Stuffed Mung Bean Pancakes - a typical dish you will find at any Korean Restaurant, I was served this at a friend’s home. I simply had to ask for the recipe, it was delicious.


Spicy and delicious, with a great texture. It was one of those dishes, you just could not figure out how it was made. Mung beans ! That was a first for me. It is available in all the super markets.

Posted By: Deirdre K Todd
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Prep Time: 25 minutes | Cook Time: 15 minutes | Ready In: 40 minutes
Ingredients: Print   Add to cart
US Metric
  • 2 c. dried split mung beans, soaked in water 4 hours, drained well
  • 1 c. favorite cabbage kim chee (Korean style pickled vegetable), coarsely chopped
  • 1 tsp. peanut oil
  • ¼ lb. ground pork
  • 1 cloves garlic, minced
  • 2 TB green onion, chopped
  • 1 c. water
  • pinch salt, white pepper
  • oil for frying
  • Filling:
  • ½ (20 oz.) block tofu, drained, crumbled
  • 2 oz. taegu (Korean style seasoned cuttlefish), coarsely chopped
  • 1 c. favorite cabbage kim chee (Korean style pickled vegetable), drained

Cooking Process:

In a skillet over medium heat, brown pork in oil. Add garlic and onion. Cool. In a blender, process beans and water until smooth. Transfer into a mixing bowl with pork mixture, kim chee, salt and pepper. In a skillet over medium high heat; drop by heaping tablespoons into oil. Brown on both sides. Cool.

how to serve:

For service: In a mixing bowl, gently toss tofu, taegu and kim chee. On work surface divide taegu mixture among pancakes; roll tightly. Serves 4-6.