Served steaming hot from the pan and sliced into fat wedges, it's a great way to turn a dinner into a party.
Ingredients
1 cup split yellow dried mung beans
2 1/2 cups cold tap water, divided
1 cup loosely packed bean sprouts
1 cup packed coarsely chopped Napa cabbage kimchi
4 scallions (white and light-green parts only), chopped
2 tablespoons fish sauce
2 tablespoons coarse Korean chile flakes
2 cloves garlic, finely chopped
1 teaspoon kosher salt
1/2 cup canola oil, divided, plus more if needed
4 slices bacon or pancetta, halved, cooked through but still soft
Instructions
Soak and blend the mung beans: Place the beans and 2 cups of the water in a medium bowl and soak for 1 hour. They should increase in volume by about 50 percent.
Drain the beans, then place in a high-powered blender or the bowl of a food processor fitted with the blade attachment. Add the remaining 1/2 cup water. Blend on high speed until the mixture is very smooth, 15 to 30 seconds. You can make this mixture and refrigerate, covered, for up to 3 days.
Make the batter: Bring a small saucepan of water to a boil over medium-high heat. Add the bean sprouts and cook for 15 seconds. Drain and transfer to a medium bowl.
Add the blended mung beans, kimchi, scallions, fish sauce, chile flakes, garlic, and salt and stir to combine thoroughly.
Pan-fry the pancakes: Heat an 8-inch nonstick skillet over medium heat. (You can use a regular skillet also; it's just a little more difficult to clean.) Add 1 tablespoon of the oil, and turn the pan to coat the bottom evenly with the oil. Add about 3/4 cup of the batter to the pan and spread into a thin layer 6 or 7 inches in diameter. Place 2 bacon pieces onto the batter and press them in gently. Cook undisturbed until the outer edges of the pancake begin to brown, about 2 minutes.
Using a large spatula, work around the edges of the pancake to loosen it from the pan, then carefully flip the pancake and flatten it gently with the spatula, pressing it down if it bubbles on one side. Drizzle another tablespoon of the oil around the pan and cook until the pancake is golden brown on the second side, 1 to 2 minutes more. Transfer the pancake to a paper towel–lined plate to drain for a moment or two, then serve hot, bacon side up, cut into wedges.
Repeat with the remaining batter, using as much oil as needed each time to keep a 1/8-inch layer on the bottom of the pan, until all the batter has been used. Serve hot.
