(Mung Bean Pancakes)
It's amazing how good 2 cups of soaked (for eight hours minimum) mung beans, 1/4 cup of soaked basmati rice, 1/2 cup of water, 2 tbs. of tamari, 1 tbs. of sesame oil, 1 cup of shredded, sauteed napa cabbage and carrots, a pinch of cayenne and smoked paprika (to mimic gochugaru) and 1/4 cup of scallions taste when made into Korean-style pancakes. ;)
We really need to make some kimchi to kick these into overdrive -- but they were still pretty awesome.
The dipping sauce was pretty traditional -- tamari, minced scallions, red chili pepper flakes and a little vinegar.