Bindae Duk (Korean Mung-Bean Pancakes): Diary of a Foodie : gourmet.com

Ingredients

• 2 cups dried peeled yellow split mung beans
• 6 tablespoons glutinous (sweet) rice or other white rice (not cooked)
• 1 cup drained preserved fiddlehead fern stems (also called boiled royal fern, bracken fern, kosari , and warabi ; about 4 oz; see cooks’ note, below), cut into 3-inch lengths
• 2 teaspoons soy sauce, divided
• 2 teaspoons minced garlic, divided
• 2 teaspoon toasted sesame seeds, divided
• 2 teaspoons Asian sesame oil, divided
• 1/2 lb ground pork
• 1 medium onion, halved and thinly sliced lengthwise
• 1 1/2 cups store-bought cabbage kimchi (9 oz), excess liquid squeezed out, thinly sliced
• 3 scallions, thinly sliced on the diagonal
• About 2 Tbsp lard or vegetable oil for cooking pancakes
• 4 (4- to 5-inch-long) fresh red chiles, seeded and coarsely chopped, or dried Korean red-pepper threads
• 1/4 cup soy sauce
• 2 teaspoons distilled white vinegar
• 1 teaspoon toasted sesame seeds