Korean Mung Bean Pancake (Bindaetteok)

Combine the skinned mung beans and sweet rice in a large bowl, rinse and drain in cold water a couple of times. Cover with water, and soak overnight (8 hours). Drain. You should have about 2¾ cups of beans and rice.

Combine the bean and rice mixture and ¾ cup water in a food processor and grind until it’s creamy (1-2 minutes). Transfer to a large bowl.

Add kimchi, green onion, garlic, bean sprouts, cabbage, carrots, pork, egg, kosher salt, black pepper, and toasted sesame oil. Mix well.

Heat a skillet over medium high heat. Add 1-2 tablespoons cooking oil and swirl it around to coat the bottom of the pan.

Add about 1 cup of batter. Spread with the back of a spoon to make a nice 4-6 inch round pancake. Cook until the bottom turns light golden brown and crunchy, 2 to 3 minutes. 

Turn it over and cook until the second side turns light golden brown, another 2 minutes. Turn it over once more and cook another 2 minutes on the first side. Add more vegetable oil to the pan if needed.

Transfer the pancake to a large plate. Repeat with the remaining batter.

Combine the soy sauce and vinegar in a small bowl to make the dipping sauce.

Serve immediately with the dipping sauce on the side.