Steps
- Rinse 2 cups of dried peeled split mung beans, soak in water for 3-4 hours, and drain.
- Boil 225g of mung bean sprouts for 2 minutes. Rinse cold, drain, and gently squeeze dry. Mix with 225g of thinly sliced kimchi and 6 thinly sliced scallions.
- Add 115g of ground pork, 2 teaspoons of soy sauce, 1 teaspoon of minced garlic, and 1 tablespoon of sesame oil.
- Divide the soaked beans, 1½ cups of cold water, and 1 teaspoon of salt between two blender batches. Blend until creamy but slightly coarse, then gently mix into the pork and vegetables.
- For the dipping sauce, mix 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 2 tablespoons of water, and 1 pinch of black pepper.
- Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium-high heat. Ladle in batter and spread into thin rounds. Fry for 2-3 minutes, until golden underneath.
- Flip, press lightly, and fry for 2-3 minutes, until golden and the pork reaches 160°F / 71°C. Repeat with the remaining batter, adding oil as needed, and serve with the dipping sauce.