Whenever we go to eat at my mother’s house, this dish is a must have. I have found that it’s a great appetizer. I cut each pancake into quarters and they turn into finger food. There are variations on this recipe that use thin slices of pork belly, but I’ve made it with an untraditional twist here with bacon, because why not? For the tradition version, just omit the bacon.
Ingredients
2 cups dried peeled mung beans, rinsed in a few changes of cold water
1/4 cup sweet rice, rinsed in a few changes of cold water
1/2 cup kimchi liquid
2 teaspoon toasted sesame oil
2 teaspoons soy sauce
1 cup finely diced kimchi
pinch of sea salt
3 scallions thinly sliced
7 slices of think cut bacon
Vegetable oil for cooking
Preparation
Combine mung beans and rice in a medium bowl. Add cold water and cover by a couple inches. Soak for 6 hours up to 24 hours.
Cook bacon until cooked but not crispy, set on paper towel to drain fat, slice thinly and set aside.
Drain the mung bean and rice mixture and put in blender. Add 1/2 cup of cold water along with kimchi liquid, sesame oil and soy sauce and salt. Blend until smooth, but don’t over mix. The mixure should be a little coarse. Pour mixture into a large bowl and fold in kimchi, scallions and bacon.
Heat a flat griddle or large nonstick pan over medium high heat. If you have an electric griddle pan, even better. Pour a thgin layer of vegetable oil on pan, I find that its easier to pour some oil into a small ramekin and spoon the oil onto the pan as needed. Then ladle the batter into medium sized circles onto pan. Cook until nicely browned on both sides, approximately 2 minutes a side. Repeat until all the batter is used.
