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Ingredients
  • subheading: For the pancakes:
  • 1 pound mung beans, soaked for 3 hours or overnight
  • 12 ounces mung bean sprouts, cooked
  • 1 bunch spinach, cooked and chopped
  • ½ zucchini, chopped
  • 1 medium carrot, chopped
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • 4 scallions, sliced
  • 5 to 6 shiitake mushrooms, sliced
  • ½ pound ground pork
  • 2 whole eggs
  • 5 garlic cloves, minced
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon sesame oil
  • Vegetable oil, for cooking
  • subheading: For the dipping sauce:
  • ½ cup soy sauce
  • 2 tablespoons vinegar (rice, white, or apple cider vinegar all work)
  • 2 tablespoons Korean red pepper flakes (gochugaru)
  • 1 teaspoon sesame seeds
  • Kimchi, to serve (optional but recommended)
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