Step 1

In a blender add the soaked mung beans and add water to just barely cover the beans.

Step 2

Blend until smooth adding any additional water that may be necessary. Make sure to not put too much water in the blender, you can add it as needed.

Step 3

Mix together the ingredients for the dipping sauce and set aside.

Step 4

In a bowl mix together the mung bean batter, and the thinly sliced kimchi

Step 5

Add a 1/4 teaspoon salt to the batter

Step 6

Heat 2 Tablespoon oil on medium heat in a frying pan. When the pan is nice and hot, pour or ladle in the mung bean batter. You can make two or three at a time in a large pan. They should be about 4" in diameter.

Step 7

While the pancake is cooking on one side, add a few bean sprouts, and few pieces of pork belly, along with some green onion.

Step 8

When the edges begin to turn brown, flip it over and press it with a spatula.

Step 9

The pancake is done with it is nicely browned on both sides.

Step 10

Serve warm with dipping sauce.

Step 11

Enjoy