Soak peeled split mung beans in water according to package directions. The package I bought says 30 mins is enough.
Get 1 cup ripe Kimchi, remove excess seasonings/stuffing and also squeeze out excess liquid. Cut thinly.
Chop 2 green onions and add to kimchi and season with a splash of sesame oil (about 1 tsp).
Cut 1 green onion into 2 in (5 cm) long pieces. Splitting thicker white ends into halves.
Rinse a handful of bean sprouts and drain..
Cut pork belly slices into 1 in (2.5 cm) widths and set aside.
In a blender, add soaked and drained mung beans and enough water to just cover the mung beans.
2 cup dry beans make about 4 cup soaked mung beans. Add 1+ 1/2 cup water to 4 cup soaked mung beans and blend. Once blended, slowly ADD remaining 3/4 cup water till you have loose pancake batter consistency. The blend should look like this-
To 1/2 of the mung bean batter, add 1/2 of the kimchi and mix.
The reason for dividing the batter is because mung bean mix will start to become watery once you add salt. So it’s better to mix a smaller amount, season and make the pancakes before they turn into mung bean water. And then start another batch.
Add about 1/8 ~ 1/4 tsp salt to season batter.
Heat 2 T oil on medium heat in a 10″ (25 cm) frying pan. When the pan is nice and hot, pour the mung bean batter in the pan. Making about three 4-5 in” (10 – 12 cm) size pancakes.
While pancake is cooking, top with few bean sprouts, one to two pieces of pork belly and some green onion.
Once edges are brown, turn over and press with a spatula. Pancake is done when it is brown on both sides. Add more oil in between if the pan looks dry.
Repeat with remaining batter.
Make dipping sauce and serve! Best when it’s HOT off the pan.
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