Bindaeddeok (Mung Bean Pancake)


     400 gm (14 oz) nok doo (mung beans)     
     1 onion, thin sliced    
     1/2 carrot, thin julienne    
     3 green onions, cut on an angle    
     55 gm (1/8 lb) beef, sliced into thin strips    
     1/2 cup kimchi, or blanched napa cabbage, cut into strips.    
     1/4 cup bean sprout, blanched, roughly chopped    

Wash mung beans and soak in cold water for 3 hours.
If they are of the unshelled, remove the shells by rubbing them with your hands.
Wash again.
Place the soaked beans into a food processor with a minimum of 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 pan, add a little vegetable oil. (hint: if you haven't a non-stick pan or griddle simply by rubbing the surface of the pan with the cut surface of an onion, tends to add a non-stick character).

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).
Tips: When you homogenise mung beans, try to minimise the water as much as possible.
It is easy to add more water after mixing all ingredients if the batter is too thick, but you can't remove excess.

Drain the beans well, transfer 2-3 ladles in to a processor, add 1/2 ladle of water.

Make a pancake less than 1/2 inch thick.