Crispy Mung Bean Pancakes with Kimchi and Pork

What you need

• 250 g (1 1/4 cups) peeled split mung beans, dried
• 2 cloves garlic
• 1 tsp salt
• 1 tsp sesame oil
• 150 g (5 oz) sour napa cabbage kimchi, squeezed lightly, sliced thin
• 100 g (3 1/2 oz) mung bean sprouts
• 4 scallions, 3 for the batter, 1 for the dipping sauce
• 150 g (5 oz) pork belly, sliced thin, cut into 3 cm pieces
• 6 tbsp vegetable oil, for frying, more if needed
• 2 tbsp soy sauce, for the dipping sauce
• 1 tbsp rice vinegar, for the dipping sauce

Method

Restated from the original video

1. 1

   Rinse the mung beans until the water runs clear. Cover with plenty of cold water and soak for 3 hours, then drain.

2. 2

   Blend the beans with the garlic and 200 ml of water until nearly smooth with a fine grain. Add more water a spoonful at a time only if the blender stalls.

3. 3

   Stir the salt and sesame oil into the batter. It should be thick and fall from a spoon in a slow ribbon.

4. 4

   Blanch the sprouts in boiling water for 2 min. Drain, squeeze dry and chop roughly.

5. 5

   Slice 3 scallions. Fold the kimchi, sprouts and scallions into the batter.

6. 6

   Finely chop the last scallion and mix it with the soy sauce and rice vinegar for the dipping sauce.

7. 7

   Heat 2 tbsp of vegetable oil in a large non-stick or cast-iron frying pan over medium-high heat until it shimmers.

8. 8

   Ladle in about 80 ml of batter per pancake and spread to a round 10 cm (4 in) wide and 1 cm (1/2 in) thick. Cook 2-3 at a time.

9. 9

   Press 3-4 pieces of pork onto the top of each pancake. Fry until the edges are crisp and the underside is deep golden, 3-4 min.

10. 10

    Flip, press flat with a spatula and fry another 3-4 min, until browned and the pork is cooked through with no pink inside.

11. 11

    Add more vegetable oil to the pan between batches. Serve hot with the dipping sauce.

Imported from internationalcuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.