I've said it before and I'll say it again! In our household we get a kick out of Korean food, actually we love it! When we order from our favorite Korean take-away we always get some bindaetteok so naturally I had to try to make them myself.
First thing to know is that this is a dish that demands planning ahead! The beans and rice needs to soak before they can be used!! But let's get busy!
Combine the mung beans and rice in a medium bowl Add cold water to the bowl so that the mung/rice-mix are covered by 1-2cm of water and let it soak for 6 to 24 hours.
Drain the soaked mung beans and rice and place in a blender along with the water, the kimchi liquid, fish sauce, sesame oil, soy sauce, and salt. Blend just until smooth, being careful not to overmix (it should be coarsely pureed as opposed to perfectly smooth). If you like me is without a blender a handmixer will also do the job, but you need to take some sort of precaution as beans and rice WILL fly all over your kitchen if you don't. Transfer the mixture to a large bowl and fold in the kimchi.
Heat a thin layer of vegetable oil in a large nonstick skillet over medium-high heat. Using a dl measure (take 3/4 dl batter for each pancake), ladle in the pancake batter and cook until crisp and browned on the first side, about 2 minutes. Carefully flip and cook until crisp and browned on the second, about 2 minutes. Transfer the pancakes to a paper towel–lined plate and continue with the remaining batter.
Serve hot with Scallion Dipping Sauce.
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