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1
The child can combine the mung beans and rice in a fine-meshed colander.
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2
Rinse well with cold water, then drain.
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3
Transfer to a bowl and add 8 cups of lukewarm water.
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4
Cover the bowl and soak at room temperature for at least 6 hours and up to 24 hours, changing the water once or twice.
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5
Make the dipping sauce.
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6
The child can combine the soy sauce, sesame oil, rice vinegar and ground red pepper in a small bowl and mix until blended.
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7
The adult can mince the scallions and add to the sauce.
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8
Set aside at room temperature.
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9
Make the pancakes.
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10
The child can combine the kimchi liquid, fish sauce (if using), sesame oil, soy sauce, salt, and 1/2 cup water in a small mixing bowl and pour into a food processor.
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11
The adult can drain the beans and rice and add to the food processor.
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12
Process until the batter is coarse and chunky, not perfectly smooth.
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13
Do not overmix.
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14
Transfer to a large bowl, finely chop the kimchi and stir into the batter.
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15
Fry the pancakes.
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16
The child can line a plate with paper towels and set aside.
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17
The adult can place a large nonstick skillet over medium heat and add 1 to 2 tablespoons of the vegetable oil.
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18
Heat until the oil shimmers.
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19
Using a 1/4 cup measure, ladle in the pancake batter, flattening each pancake to 1/3-inch thickness.
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20
Cook until crisp and browned on one side, 2 to 4 minutes.
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21
Flip the pancakes and cook until browned on the other side, another 2 to 4 minutes.
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22
Transfer to the paper towel-lined plate, then to a warmed serving platter and serve with the dipping sauce.
