Whether you are looking for a delicious snack, or a mouth watering appetizer for your big meal, this Mung Bean Dip recipe will be the star of the show! It’s nutritious, delicious, well balanced, and goes pretty much perfectly with anything.
Let’s talk a little bit about Mung Beans, which are a very popular ingredient in many Asian Cuisines. Not only are they easy to use, and pair up easily with any kind of food, they also have impressive health benefits and many different vitamins and nutrients. It’s common to prepare as a paste or dip, and that’s what I did in this recipe too because it’s easy, quick, and fun that way!
While a dip may seem simple, the variety of ingredients that I add into this appetizer combine some authentic Asian palettes. The green tea powder brightens the color, and the sesame seeds bring flavors that compliment the beans and make this a delicious savory dip. This really helps the Mung Bean Dip to be a simple dish with complex flavors!
- 3 cups Mung Beans, peeled and rinsed
- 1 tbsp Mugwort or Green Tea Powder
- 1 cup Roasted Sesame Seeds
- 1 tbsp Sugar or Stevia
- 2 tbsp Milk
- 1 English Cucumber, sliced
- 1 tbsp Vinegar
- 1 Bell Pepper, sliced
- Crackers, to taste
- Salt, to taste
1. Soak the mung beans in water for at least 2-3 hours.
2. Pre-soak the cucumber slices in cold water, vinegar, and 1 tbsp salt for 30-45 minutes.
3. Place the mung beans in a sauces pan with 3-4 cups of water as needed. Cook at medium heat and cover until a smooth consistency has been achieved.
4. Blend the sesame seeds in a blender for about 30 seconds and put aside.
5. In a bowl, add half the cooked mung beans, salt, half of the blended sesame seeds, and 1 tbsp sweetener
6. Serve with sliced cucumber, bell pepper, and crackers
Pair this up with my recently published Jaeyoo Bokkem recipe, which is a delicious Korean Pork Stir Fry.