Korean Mung Bean Kimchi and Pork Bindaetteok

Rinse 220 g peeled mung beans and 55 g sweet rice, cover with cold water and soak eight hours in the refrigerator. Drain, then blend with 190 ml fresh water for 1–2 minutes to a thick batter.

Blanch 160 g mung bean sprouts one minute, drain and squeeze. Chop 140 g kimchi, 90 g scallion and 12 g garlic. Handle 150 g raw pork separately from vegetables.

Mix vegetables, pork, one egg, 5 g salt, 1 g pepper and 10 ml sesame oil evenly into mung bean batter. Mix 25 ml soy sauce with 15 ml vinegar separately in a clean dipping bowl.

Use approximately 8 ml oil per pancake over medium heat. Divide batter into six rounds at most 1 cm thick, cook 1–2 at a time about 3–4 minutes per side and flip again if needed until crisp and fully cooked inside.

Check the center of the thickest pancake with a thermometer to ensure ground pork reaches 71°C or higher. Continue cooking on low and recheck if needed, then serve six pancakes with clean dipping sauce.