It is made of dried Mung Beans, which is the dried yellow part of a beansprout.
There are 2 kinds of Mung Beans, Green and Yellow. The green ones are with shells, and the yellow ones are without. I recommend buying the yellow mung beans because shelling the green ones take a long time and is a tedious job. You are required to soak them in water over night and fish out the floating green shells.
2 cups Yellow Mung Beans
2 cups Chopped Kimchi
500 g Thinly sliced lean pork (I used tenderloin, Fläskfile)
1 tsp salt
1 pinch Pepper
Vegetable oil to pan fry. (Rapsolja eller liknade)
Sauce:
1 part soy sauce (3 tbsp)
1 part rice vinegar or white vinegar (3 tbsp)
1 pinch dried Korean chili flakes.
1 tbsp sesame seeds
1 tbsp chopped scallions (salladslök)
Here is what Korean dried chili flakes look like.
Add all sauce ingredients together in a small bowl.
In a bowl soak the dried mung beans in water over night. Leave about 2 inches of water above the beans since they expand. If you are in a hurry, 3 hours is good enough.
Pour out the water and put your beans in a food processor. Add 1/2 cup to 1 cup of water to the beans. Puree them into a nice thick Pancake batter consistency.
Transfer the bean puree into a large bowl.
Add your chopped Kimchi, sliced Pork, salt and pepper to the bean puree and mix it all together. You can add 1/2 cup Kimchi juice to add more flavor.
Pan fry the batter into small round pancakes, until golden brown.
Serve with the dipping sauce on the side.
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