Hi! Hopefully some of you will be making my kimchi soon so that you can use it for these pancakes! The #recipe for this #kimchi #bindaetteok or “mung bean pancakes” is below: 2 cups Split Mung Beans 1 ounce dried ferbrake 1 tsp baking soda 1 cup cooked bean sprouts 1 cup kimchi plus juice 5 scallions, cut into 2-inch pieces 3 cloves Garlic, minced 2 teaspoons Soy sauce 1 tablespoons Sesame oil 1/2 teaspoon Salt 1 teaspoon Black pepper 2 tbsp Olive oil 2 tbsp Potato Starch 5 shiitake mushrooms, sliced 1. Soak mung beans in 5 cups filtered water for at least 4 hours. Soak gosari in 2 cups filtered water for at least 2 hours. 2. In the meantime, cook your mung bean sprouts in boiling water for about 4 minutes (until they turn translucent). Drain and rinse under cold water. Set aside. 3. When your gosari has been rehydrated, cook them in boiling water together with baking soda (this helps with the woodsy taste) for about 6 minutes. Drain and rinse under cold water. 4. Add kimchi, bean s...