14 oz nokdoo (mung beans)
1 medium onion, thinly sliced
1/2 carrot, thin julienne
3 green onions, sliced in an angle
1/8 lb beef (any grilling part), thin julienne
1/2 cup kimchi, cut into strips and squeezed*
1/4 cup mung bean sprouts, blanched, squeezed and roughly chopped
2 tbsp salt
* You can substitute to blanched napa cabbage
You can cook them, cool and store in a fridge for several days.
They freeze well, too.
Wash mung beans and soak in cold water for over night.
Remove outer shells by rubbing them with two hands.
Wash several times until you get rid of almost all shells.
Or you can buy shelled beans.
Sometimes, mung beans sold in Asian or Chinise grocers in The US, are colored with yellow dye.
Just wash them until you get clear water.
Mix all the vegetables.
Put mung beans in a food processor with a little water and grind to fairly fine paste.
When you grind the beans, try to lose water as much as possible.
It is better to add more water after mixing all ingredients if the batter is too thick, but you can not go back!
You can drain the beans, put 2-3 ladles in to a processor, add 1/2 ladle of water (or a little more).
I like it with a little rough grains remaining when you rub the batter between your two fingers.
If you like smoother texture, grind to a fine paste.
Pour the ground bung beans to a vege mix.
Mix well and season with salt.
The batter should look like this.
Put a non-stick pan on a medium heat.
Add 2-3 tablespoons of vegetable oil.
Pour a ladle of batter to make 3-4 inches in diameter pancake.
Cook until golden brown, turn it over and cook 2-3 minutes more.
Serve with soy sauce (with some chopped green onion).