Chilean Sea Pancakes, Or Bindaetteok (Korean Mung Bean Pancakes)

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2 C dried, skinned mung beans (or, as I now like to call them, “Chilean Sea Peas”)

1/4 C uncooked, short grain white rice


about 2 C spicy cabbage kimchi

kimchi liquid (from the jar of kimchi you used above)

1 round onion, finely chopped

1 bunch scallions, thinly sliced

vegetable or grapeseed oil

optional: 2 korean or jalapeno peppers, sliced and seeded

optional: salt

optional: fish sauce

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