Bindaetteok (Gwangjang Market Style)

Rinse the Hulled split mung beans thoroughly and soak them in cold water for at least 4 hours, or preferably overnight. Drain the soaked mung beans.

In a food processor or blender, combine the drained Hulled split mung beans with 150g Water. Grind until a coarse, thick batter forms. Do not over-process; some texture is desirable for Bindaetteok.

Prepare the fillings: Finely dice the Pork belly. Squeeze excess liquid from the Fermented cabbage kimchi and chop it into small pieces. Chop the Cooked fernbrake and Mung bean sprouts. Finely mince the Onion and Garlic. Chop the Green onion for the batter.