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Although this dish used to be considered poor man’s fare, it’s an undeniable favorite with Koreans of every social class. This recipe is from a local Korean restaurant. Just like any savory pancakes, this should be eaten immediately when it’s hot. They get tough once they’ve cooled down.
- 2 cups dried split mung beans, rinsed in a few change of water
- 1⁄4 cup short-grain rice, rinsed
- 1⁄3 lb ground pork
- 2 garlic cloves, finely minced
- 1 1⁄2 cups cabbage kimchi, chopped
- 4 ounces mung beans, sprout blanched squeezed to remove moisture
- 3 ounces fiddleheads, sliced (Korean wild fern-optional)
- 1⁄2 cup kimchi juice
- 1 tablespoon soy sauce
- salt and pepper, to taste
- 1⁄3 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- Combine rinsed mung beans and rice in a large bowl. Add cold water and soak for at least 6 hours up to 24 in the fridge. Drain and rinse them. Set aside.
- Season minced pork with garlic, salt and pepper and mix well.
- Put the beans and rice in the blender and process with 1/4 cup water. Add 1/2 cup kimchi juice for the blade to turn and stir a bit in the process so that they can blend easily. Do not over puree, it should be coarsely smooth. Pour the mixture in a large mixing bowl.
- Mix in pork, kimchi, mung bean sprouts, and fern with pureed beans and rice in the bowl.
- Add soy sauce, salt and pepper and mix well.
- Heat generous amount of oil in the skillet over medium heat and and spread 2-3 Tablespoonful of batter. Cook for 3-5 minutes on each side until it get brown crisp. Add more oil if the pan seems dry.