Small, crispy fried pancakes made of ground mung beans with diced ham and kim chee is a tasty appetizer served with flavorings such as chili sauce and soy sauce. They can be eaten both hot and cold.
1 1/4 cup (250 g) shelled, half mung *
1 1/2 cup (155 g) raw ham or
salt pork cut into small cubes
1 1/2 cup (about 90 g) finely sliced kim chee
(cabbage pickled with chili)
3 tablespoons chopped green onion
2 teaspoons crushed garlic
1 tsp salt
1/2 teaspoon black pepper
2 large eggs
vegetable oil and sesame oil
Makes about 18
* Instead of mung beans you can use soybeans, canned chickpeas (garbanzos) or yellow lenses.
 Let the beans soak in cold water overnight, then let them drain well. Grind them into a nice smooth paste, add 1 cup (2.5 dl) of cold water.
 Stir in the remaining ingredients except the oil, whisk until everything is well blended. If you don’t have kim chee fine strips of cabbage will do nicely. In that case, you must add a little chili powder to the pancakes batter.
 Heat up a frying pan and grease it lightly with a mixture of vegetable oil and sesame oil. Place spoonfulls of batter in the pan and fry until the small pancakes are golden underneath and small blisters are forming on the surface. Flip and fry the other side. Place a a kitchen towel over the finished cakes.
Serve hot or cold with chili and soy sauce.