Korean Mung Bean Pancake

Instructions

1. Prepare the mung beans
   Drain the soaked mung beans and rinse thoroughly. Place them in a food processor and blend until smooth, adding 2-3 tablespoons of water if necessary to create a thick but pourable batter.
2. Mix the batter
   Transfer the mung bean puree to a large mixing bowl. Add the chopped kimchi, kimchi juice, bean sprouts, green onions, carrots, garlic, sesame oil, salt, and pepper. Mix well until all ingredients are evenly distributed.
3. Heat the pan
   Heat a large non-stick skillet or cast-iron pan over medium heat. Add 1 tablespoon of vegetable oil and swirl to coat the surface evenly.
4. Cook the pancakes
   For each pancake, ladle about 1/4 cup of batter onto the hot pan and spread into a 4-5 inch circle, about 1/4 inch thick. Cook for 3-4 minutes until the bottom is golden brown and crispy.
5. Flip and finish cooking
   Carefully flip the pancake and press down gently with a spatula. Add a little more oil around the edges if needed. Cook for another 2-3 minutes until the second side is golden brown and crispy.
6. Prepare the dipping sauce
   While the pancakes are cooking, mix the soy sauce and rice vinegar in a small bowl to create a simple dipping sauce.
7. Serve hot
   Transfer the finished pancakes to a serving plate lined with paper towels to absorb excess oil. Serve immediately while hot and crispy, with the dipping sauce on the side.