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1
Mung beans which have been peeled and split in half.
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2
Substitute soy beans, canned chickpeas (garbanzos), or yellow lentils.
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3
Soak the mung beans overnight in cold water, then drain well.
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4
Place in a food processor, blender or mortar and grind to a fairly smooth paste, adding about 1 cup cold water.
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5
Stir in the remaining ingredients except the oils, beating until well mixed.
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6
If you don't have any kim chee you can use finely chopped Chinese cabbage.
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7
In this case, add a little chili powder to the pancake batter.
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8
Heat a heavy skillet and oil lightly with a mixture of vegetable and sesame oils.
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9
Drop spoonfuls of the batter onto the skillet and cook until golden underneath, with small bubbles appearing on the surface.
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10
Flip over and cook the other side.
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11
As they cook, stack the pancakes under a cloth until the remainder are done.
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12
Serve hot or cold with chili and soy sauce dips.
