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Export 8 ingredients for grocery delivery
Step 1
Combine the skinned mung beans and sweet rice in a large bowl, rinse and drain in cold water a couple of times. Cover with water, and soak overnight (8 hours). Drain. You should have about 2¾ cups of beans and rice.
Step 2
Combine the soy sauce and vinegar in a small bowl to make the dipping sauce. Set aside. Combine the bean and rice mixture and ¾ cup water in the workbowl of a food processor and grind until it's creamy (1 to 2 minutes). Transfer to a large bowl. Add kimchi, green onion, garlic, gosari, mung bean sprouts, pork, egg, kosher salt, ground black pepper, and toasted sesame oil. Mix well.
Step 3
Heat a skillet over medium high heat. Add 1 to 2 tablespoons vegetable oil and swirl it around to coat the bottom of the pan. Add about 1 cup of batter. Spread with the back of a spoon to make a nice 6-inch round pancake. Cook until the bottom turns light golden brown and crunchy, 2 to 3 minutes.
Step 4
Turn it over and cook until the second side turns light golden brown, another 2 minutes. Turn it over once more and cook another 2 minutes on the first side. Add more vegetable oil to the pan if needed. Transfer the pancake to a large plate. Garnish with silgochu (if used). Repeat with the remaining batter.
Step 5
Serve immediately with the dipping sauce on the side.
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