Cover 400 g mung beans with 1600 g water and soak for eight hours in the refrigerator. Drain; the beans should weigh about 800 g.

Ingredients

• 400 gMung beans, mature seeds, raw
• 250 gCabbage, kimchi
• 180 gPork, fresh, belly, raw
• 120 gOnions, raw
• 16 gGarlic, raw
• 1,200 gBeverages, water, tap, drinking not counted – removed
• 30 gOil, olive, salad or cooking
• 5 gSalt, table
• 180 gBeverages, water, tap, drinking
• 400 gBeverages, water, tap, drinking

Method

1. Cover 400 g mung beans with 1600 g water and soak for eight hours in the refrigerator. Drain; the beans should weigh about 800 g.
2. Blend the whole beans with garlic, 180 g fresh water and 3 g salt. Finely chop the kimchi, onion and pork belly and fold into the batter.
3. Cook twelve thin pancakes in four batches of three. Heat 15 g oil for each batch. Fry six minutes on the first side and five on the second until the pork is cooked through; reheat the pan between batches.
4. Sprinkle with the remaining 2 g salt and serve two pancakes per person.