Ingredients
For pancakes
- 2 cups dried peeled yellow split mung beans
- 6 tablespoons glutinous (sweet) rice or other white rice (not cooked)
- 1 cup drained preserved fiddlehead fern stems (also called boiled royal fern, bracken fern, kosari, and warabi; about 4 oz; see cooks’ note, below), cut into 3-inch lengths
- 2 teaspoons soy sauce, divided
- 2 teaspoons minced garlic, divided
- 2 teaspoon toasted sesame seeds, divided
- 2 teaspoons Asian sesame oil, divided
- 1/2 lb ground pork
- 1 medium onion, halved and thinly sliced lengthwise
- 1 1/2 cups store-bought cabbage kimchi (9 oz), excess liquid squeezed out, thinly sliced
- 3 scallions, thinly sliced on the diagonal
- About 2 Tbsp lard or vegetable oil for cooking pancakes
- 4 (4- to 5-inch-long) fresh red chiles, seeded and coarsely chopped, or dried Korean red-pepper threads
For Dipping Sauce
- 1/4 cup soy sauce
- 2 teaspoons distilled white vinegar
- 1 teaspoon toasted sesame seeds
Description
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