Ingredients

• 500 g dried mung beans
• 1/2 cup water
• 250 g minced pork
• 1 tablespoon soy sauce
• 1 tablespoon rice wine (cheongju)
• 150 g mung bean sprouts
• 250 g napa kimchi
• 1 teaspoon salt
• vegetable oil, as needed
• 3 stalks green onion (30 g), for garnish, optional
• 1/2 red chili pepper (10 g) or a little silk chili, for garnish, optional
• 4 tablespoons soy sauce, for dipping sauce
• 2 tablespoons vinegar, for dipping sauce
• 1 tablespoon water, for dipping sauce
• 1 tablespoon sugar, for dipping sauce
• 1 teaspoon Korean chili powder, optional, for dipping sauce

Instructions

1. Soak the mung beans in lukewarm water for about 1 hour, peel off the skins, drain, and grind them thickly with 1/2 cup water in a blender.
2. Finely chop the minced pork and season it with soy sauce and rice wine.
3. Blanch the mung bean sprouts in boiling water, squeeze out the water, and chop them finely.
4. Finely chop the well-fermented napa kimchi.
5. Thinly slice the green onions and red chili pepper.
6. Mix the soy sauce with the remaining dipping sauce ingredients to make a soy-vinegar sauce.
7. Stir-fry the seasoned pork in a hot pan, then let it cool.
8. Mix the ground mung beans with the cooked pork, mung bean sprouts, and napa kimchi, and season with salt.
9. Ladle about 1/2 cup of batter into a hot pan with enough oil to shallow-fry. Top with green onion and sliced chili, fry until the bottom turns golden, then flip and cook the other side. Add more oil if needed.
10. Serve the warm mung bean pancakes on a plate with the soy-vinegar dipping sauce.