MUNG BEAN PANCAKE | Recipes | Judy Joo

Ingredients

• 135 g dried mung beans with skins, soaked in water for 6 hours or up to a day then drained
• 125 g water
• 6 g salt
• 165g finely chopped Cabbage Kimchi
• 20g spring onion, thinly sliced
• 1ea (27g) red chilli thinly sliced with angle
• 1 Tbsp grated garlic
• ½ tsp grated ginger
• 130g (about 5 chipotles) pork sausage, casing remove
• Vegetable oil, for frying
• 60 ml soy sauce
• 1 ½ Tbsp Korean rice wine vinegar
• 1 Tbsp roasted sesame oil
• 1 Tbsp gochugaru