Savoury vegan and gluten-free kimchi pancakes. These pancakes are made with ground mung bean and packaged in a set of three. They’re loaded with protein and great on their own or as a shareable dish. Serve it with a soy sauce, rice vinegar, and sesame oil side dip to complement the nutty flavour. To prepare, thaw out and pan fry with a bit of oil or microwave for 1-2 minutes - easy! To enjoy it the traditional way, pair it with makgeolli (Korean rice wine).
INGREDIENTS: Mung beans, vegan kimchi (napa cabbage, Korean radish, onion, green onion, garlic, ginger, stock (shiitake mushroom, kelp, Korean radish, onion, green cabbage), sweet rice flour, gochugaru (red pepper flakes), kosher salt, sugar), bean sprouts, onions, green onions, garlic, salt.
