Korean "Bin Dae Duk" or Mung Bean Pancakes
(These would be great with the Eggplant Salad shown in the next picture)

2 cups soaked split mung beans (about 1 1/4 cups dried beans before soaking)
vegetable oil for frying
1/2 lb pork butt (or chow meain meat)
1 1/2 cups shredded kimchi
3/4 cup green onion
1 tsp sesame oil
1 tsp sesame seed

Sauce:
2 tsp soy sauce
1 tsp sesame oil (dark Asian kind)
1 tsp. sesame seed (toasted kind you find in Asian market)
1/3 tsp pepper
1 tsp salt (this may be too much...use your own judgment)

Soak mung beans in warm water overnight. Wash and rub to remove skins (not necessary if you get the hulled kind pictured above)

Drain and blend 1 cup beans with 1/2 cup water at medium speed for 1 minute.
Repeat for second cup of beans. Cut pork into chow mein meat size and marinate in Sauce.
Shred kimchi and mix with sesame oil and sesame seed.
Slice green onions diagonally into fine shreds.
Add 1 tsp salt to mashed bean mixture.
Combine all ingredients and mix well.
Heat pan to 375 F. with small amount of oil. Pour 1 scoop of mixture into pan and fry until golden brown on both sides. Serve with vinegar-soy sauce*. May freeze and reheat.
*Vinegar Soy Sauce: 6 tbsp soy sauce, 2 tbsp sugar, 6 tbsp vinegar, 1 tbsp chopped pine nuts (optional)
Recipe Source: "Korean Cooking" from the Korean Institute of Minnesota