Directions

To Prep

1. Combine all dipping sauce ingredients in a bowl. Mix well and set aside.
2. With a blender, blend mung beans in batches with water.
3. Season bean sprouts with ⅓ of the garlic, salt and ½ of sesame oil.
4. Season the meats with salt, pepper and the remaining garlic and sesame oil.
5. Add bean sprouts and meats to the mung bean mixture, then add in kimchi, spring onions, vegetables, rice flour and egg. Season with salt.

To Cook

1. Add oil to a heated fry pan and ladle in some mung bean mixture. Let the batter fry gently and shape the batter into a nice round circle using your spatula. Place a few slices of red pepper on top of the pancake.
2. Flip over the pancake and let it fry gently on the other side. When done, place on a paper towel to drain the oil. Repeat with remaining mixture.
3. Serve with dipping sauce.