Mung bean pancakes with kimchi (Bindae-tteok)

1. Wash the hulled mung beans well and soak them in cold water for at least 6 hours (ideally overnight), then rub off any remaining skins and drain.

2. Blend the beans with the 200 ml of water into a thick, slightly grainy purée.

3. Blanch the sprouts for 1 minute, chop finely and squeeze dry together with the kimchi; slice the spring onions.

4. Mix the minced pork, sprouts, kimchi, spring onion, grated garlic and salt into the bean purée.

5. Heat plenty of oil in a frying pan and form palm-sized pancakes about 1 cm thick from spoonfuls of the mixture; cook over medium heat for 3-4 minutes per side until crisp and golden on both sides.

6. Drain on kitchen paper and serve hot with a dipping sauce of soy sauce and rice vinegar.

Tip: Bindae-tteok is the famous street food of Seoul's Gwangjang Market, where it's fried in plenty of fat on a large cast-iron griddle. Don't blend the beans completely smooth – the small grains keep the pancake soft inside and crisp outside.