Packed full of meat and vegetables, this pancake is a meal in itself. The batter—made of dried mung beans and glutinous rice that have been soaked overnight—is a perfect foil for the tastes and textures of the pork, kimchi, fernbrake, sprouts, and other ingredients. Cook the pancakes so they are a little crisp; you want that satisfying crunch when you bite into one. The inside should still be juicy, the meat and veggies firm and distinct. I prepare these pancakes in big batches and freeze the extras, wrapping them individually in plastic wrap and then putting them into a zipper-lock bag. Whenever I want them as a quick meal, I thaw them in the fridge and then panfry them in a few drops of vegetable oil until they’re hot and crisp again. The beans, rice, and dried fernbrake need to soak, so start this recipe a day ahead.

Serves 4 to 6

INGREDIENTS

FOR THE PANCAKES:

• 1 cup dried peeled split mung beans (geopi-nokdu)
• ¼ cup glutinous rice (chap-ssal)
• ¾ cup water
• 4 ounces ground pork
• ¾ cup well-fermented, sour Napa Cabbage Kimchi, chopped
• 4 ounces fresh or soaked and boiled fernbrake (gosari), cut into 1½-inch pieces (about 1 cup)
• 6 ounces (about 2½ cups) mung bean sprouts, washed and drained
• 1 large egg
• 4 scallions, chopped
• 2 garlic cloves, minced
• 2 teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 teaspoons toasted sesame oil

FOR THE DIPPING SAUCE:

• 2 tablespoons soy sauce
• 1 tablespoon distilled white vinegar
• Vegetable oil for frying
• Shredded dried hot pepper (silgochu) for garnish (optional)

INSTRUCTIONS

1. SOAK THE BEANS AND RICE: Combine the mung beans and rice in a large bowl, add cold water to cover, rinse in cold water, and drain. Cover with water by 3 inches and soak overnight. Drain.
2. MAKE THE PANCAKES: Combine the soaked beans and rice and the ¾ cup water in a food processor and process until smooth and creamy, 1 to 2 minutes. Transfer to a large bowl. Add the pork, kimchi, fernbrake, mung bean sprouts, egg, scallions, garlic, salt, pepper, and sesame oil and mix well.
3. HEAT A LARGE SKILLET over medium-high heat. Add 1 tablespoon vegetable oil, swirl to coat the bottom of the pan, and then add 1 cup of the batter. Spread with the back of a spoon to make a 6-inch round and cook until the bottom turns golden, 2 to 3 minutes. Turn the pancake over, adding more vegetable oil to the pan if needed, and cook until the second side turns golden brown, another 2 minutes. Turn it over once more and cook for another 2 minutes on the first side until golden brown and crispy. Transfer to a large plate. Repeat with the remaining batter, making 6 pancakes in all.
4. MAKE THE DIPPING SAUCE: Combine the soy sauce and vinegar in a small bowl.
5. Put a few thread of dried hot pepper on top of each pancake, if desired. Serve immediately, with the dipping sauce on the side.