STEP 1/16
It's mung bean soaked enough for more than 8 hours.
STEP 2/16
Peel the mung bean while rubbing it.
Peel off several times while changing the water.
STEP 3/16
You don't have to remove 100% of the mung bean peel.
STEP 4/16
I will grind it with glutinous rice soaked for more than 2 hours.
STEP 5/16
I added about 150ml of water and changed it.
STEP 6/16
Grind mung beans and glutinous rice finely.
STEP 7/16
250g of sweetened meat
1 spoon of minced garlic
a spoonful of mirin
Pepper dabbing
1 spoon of sesame oil
Put it in and mix it well.
STEP 8/16
Cut the green onion in half or quarter lengthwise
STEP 9/16
https://recipe1.ezmember.co.kr/cache/recipe/2021/02/07/13543acdfbc200dfb5501aa131bde8e31.jpg.
STEP 10/16
Chop the bean sprouts, too.
STEP 11/16
Chop up the boiled bracken, too.
STEP 12/16
Drain the aged cabbage kimchi and chop it.
STEP 13/16
Add all the ingredients and knead.
STEP 14/16
When the dough thickens, it's done well.
STEP 15/16
Place dough in a well-greased pen.
(Mung bean pancake tastes better when it's thick)
STEP 16/16
Delicious mung bean pancake is done.
I didn't season it separately before mung bean pancakes.
If you don't dip it in soy sauce, add a little salt to the dough.