Cook time: 30 min
Makes 24 pancakes
2 cups dried split mung beans
8oz bean sprouts
8oz pork loin, minced (or vegan pork)
1 1/2 cups kimchi, drained and chopped
1/4 cup sesame seeds, toasted
1 tbsp sesame oil
2 tsp ground black pepper
1 tsp salt
8 scallions, sliced diagonally
4 cloves garlic, minced
1 medium onion, sliced
1 red bell pepper, thinly sliced
1 jalapeno pepper, thinly sliced (optional)
4 tbsp soy sauce
2 tbsp vinegar
small handful of chopped onion
few pieces of chili pepper
In a 2-QT container, add the dried mung beans and cover them with 2 inches of water. Soak for at least 7 hours or overnight in the fridge. Once soaked, drain the mung beans into a bowl.
Bring a pot of water to a boil and set up a bowl of ice water for an ice bath. Blanch the bean sprouts in the boiling water for 30 seconds, then drain and pour the sprouts into the ice water. When cool, drain and set aside. In a blender, add 1 cup of the soaked mung beans with 1/2 cup water and puree until smooth. Transfer to a large bowl and repeat for the remaining dried mung beans.
Add the bean sprouts to the mung puree, then add the pork, kimchi, sesame seeds, sesame oil, black pepper, salt, scallions, garlic, onion, bell pepper and jalapeno. Mix well to combine.
Make the dipping sauce by mixing its ingredients together and set aside in a small bowl.
Heat a nonstick griddle or skillet over medium heat and add enough canola oil to lightly coat the bottom. Using a 1/4-cup measure, pour the pancake batter onto the hot griddle. When the pancake is golden brown, flip to cook the other side, 3-5 minutes per side.
Cover the finished pancakes with foil to keep them warm and repeat the process with the rest of the batter. Serve hot with the dipping sauce and enjoy!