Korean Mung Bean Pancake (Traditional Bindaetteok with Pork and Kimchi)

Blend the 350 g soaked mung beans with a little water added gradually.

Stop when no gritty bean pieces remain and the batter falls slowly from a spoon, staying thick enough to hold its shape. If soaking the beans yourself, allow at least 6 hours in addition to the listed preparation time, then drain and weigh 350 g.

Cut the 120 g mung bean sprouts short so they distribute through the batter.

Squeeze the 100 g kimchi firmly before chopping it fine, then thinly slice the 50 g scallion for even mixing.

Add the 120 g ground pork, prepared vegetables, 1 teaspoon salt, and 0.5 teaspoon black pepper to the mung bean batter.

Mix until the pork is broken up and the fillings are evenly suspended.

Heat a frying pan over medium heat and add the 3 tablespoons cooking oil generously.

Ladle in the batter, spread the edges slightly thinner, and keep each pancake thick enough that it will not tear.

Keep the heat at medium and cook the first side for 3-4 minutes, pressing lightly.

When the edges look dry and the bottom is set and golden, slide the spatula fully underneath and flip in one motion.

Cook the second side for 3 to 4 minutes, then check that the center of the thickest pancake reaches 71°C (160°F).

Lower the heat if the crust browns before the center is cooked. Drain briefly and serve hot.