Mung Bean Pancakes - Bindae Duk

• 1 1/4 cup mung beans hulled and split
• 1 1/2 cup ham or salt pork, finely diced
• 1 1/2 cup kim chee chopped
• 3 tablespoons scallions, spring or green onions chopped
• 2 teaspoons garlic crushed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1 x vegetable oil with sesame oil

1. Mung beans which have been peeled and split in half.
2. Substitute soy beans, canned chickpeas (garbanzos), or yellow lentils.
3. Soak the mung beans overnight in cold water, then drain well.
4. Place in a food processor, blender or mortar and grind to a fairly smooth paste, adding about 1 cup cold water.
5. Stir in the remaining ingredients except the oils, beating until well mixed.
6. If you don't have any kim chee you can use finely chopped Chinese cabbage.
7. In this case, add a little chili powder to the pancake batter.
8. Heat a heavy skillet and oil lightly with a mixture of vegetable and sesame oils.
9. Drop spoonfuls of the batter onto the skillet and cook until golden underneath, with small bubbles appearing on the surface.
10. Flip over and cook the other side.
11. As they cook, stack the pancakes under a cloth until the remainder are done.
12. Serve hot or cold with chili and soy sauce dips.

beans, ham, scallions, garlic, salt, black pepper, eggs, vegetable oil

Taken from recipeland.com/recipe/v/mung-bean-pancakes-bindae-duk-877 (may not work)