Bin dae ddeok (Mung bean pancake) 

  14 oz nok doo (mung beans)

  1 medium onion, thin sliced

  1/2 carrot, thin julienne

  3 green onions, cut in a bias

  1/8 lb beef, thin julienne

  1/2 cup kimchi, cut into strips*

  1/4 cup bean sprout, blanched, roughly chopped

  2 tbsp salt

 * You can substitute to blanched napa cabbage

Wash mung beans and soak in cold water for 3 hours. Get rid of outer shell by rubbing them with hands. Wash again. Put them in a food processor with a little water and grind to fairly fine paste.

In a bowl, mix onion, carrot, green onions, beef, bean sprouts and kimchi. Add mung bean paste and salt.

In a non-stick pan, add vegetable oil. Pour a ladle of paste to make 3-4 inches in diameter and cook until brown, turn only once. Serve with soy sauce (with some chopped green onion).

 mush01c.gif  cool tip !
When you grind mung beans, try to lose water as much as possible. It is better to add more water after mixing all ingredients if the batter is too thick, but you can not go back! You can drain the bean, put 2-3 ladle in to a processor,  add 1/2 ladle of water(or a little more).

Make a pancake less than 1/2 inch thick.