Soak mung beans in water overnight
Blend mung bean with a little of the soaked water til nice and smoothe.
Pour blended mungbean into large mixing bowl with sliced green onions and chopped up kimchi and a little of the juice.
Season with salt and pepper to taste.
Mix. Consistency should be kind of thick.
In a hot pan add alot of oil (almost enough to cover bottom of pan) and spoon in batter. Flatten and even out into nice thick pancake.
Cook on a medium heat until it cooks through and the bottom becomes very crispy.
You can add bacon or sliced prom belly but make sure to cover with a little batter.
Alternatively my aunt likes to cook this IN rendered pork fat but it's not necessary.
Flip over and you may need to add more oil then cook for another few minutes.
When it's done plate em and sprinkle some green onion for garnish and for the dipping sauce I use
4tbsp soy sauce
2 tbsp vinegar
1/2 tbsp each of roasted sesame and korean chili flakes. Also add some sliced green onion.