Bindaedduk (Korean Mung Bean Pancake)

This dreary weather makes me crave comfort foods. Another one...

Adapted from Chang Sun-Young's A Korean Mother's Cooking Notes

1 cup skinned mung beans
1 cup water
1/2 tsp. salt
1/2 cup (1/2 pound) beef or pork (tenderloin)

(A)
1 tsp. soy sauce
1 tsp. sesame oil
1 tsp. chopped garlic
1 tsp. ginger juice
1 cup thin green onion

1/2 cup sliced onion
1/2 cup mung bean sprouts
1 cup kimchi
1 tsp. sesame oil

(B)
1 tsp. garlic
1 tsp. ginger
1 tb. sesame oil
1 tb. sesame salt
1/2 tsp. pepper
1/2 tsp. salt

1. Wash & soak 1 cup skinned mung beans in water for about a day at room temperature, or about 2 days in the refrigerator. One cup dried mung beans will become 2 cups when well soaked.

2. Cut meat into thin strips and season with (A) ingredients.

3. Cut kimchi into thin strips and squeeze juice out (not too much though!). You should have about 1/2 cup of kimchi after squeezing. Mix with 1 tsp. sesame oil.

4. Cut green onion into 2-inch-long pieces. Slice onion into thin strips. Wash mung bean sprouts.

5. To the seasoned meat, add kimchi, green onion, onion, and season with (B) ingredients.

6. Add 1 cup water to soaked mung beans and grind in a blender to make a thick batter. Add 1/2 tsp. salt for taste. Put all of the seasoned ingredients into the batter and mix well.

7. Drop the batter by spoonfuls onto a hot oiled pan. Fry until golden brown and turn once.