Bindaeduk Cho Kanjang (Korean Mung Bean Pancakes with Dipping Sauce)

Name: Bindaeduk Cho Kanjang (Korean Mung Bean Pancakes with Dipping Sauce)
Ingredients: 2 cups dried, peeled mung beans, soaked overnight and drained; 4 oz. boneless pork loin, trimmed and finely chopped; 4 oz. kimchi, rinsed, drained, and finely chopped (about 1/2 cup), plus 1/2 cup kimchi pickling liquid; 1 1 ⁄ 2 cups mung bean sprouts, roughly chopped; 1 tbsp. kosher salt; 6 scallions, halved lengthwise and cut crosswise into 1" pieces; 5 cloves garlic, finely chopped; 1 ⁄ 2 cup canola oil; 1 ⁄ 4 cup soy sauce; 1 tbsp. white vinegar

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These savory Korean pancakes are made from a batter of ground mung beans flecked with pork, scallions, and pungent kimchi.

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Ingredients

2 cups dried, peeled mung beans, soaked overnight and drained
4 oz. boneless pork loin, trimmed and finely chopped
4 oz. kimchi, rinsed, drained, and finely chopped (about 1/2 cup), plus 1/2 cup kimchi pickling liquid
1 1⁄2 cups mung bean sprouts, roughly chopped
1 tbsp. kosher salt
6 scallions, halved lengthwise and cut crosswise into 1" pieces
5 cloves garlic, finely chopped
1⁄2 cup canola oil
1⁄4 cup soy sauce
1 tbsp. white vinegar