Bindaeddeok

Ingredients

 * 14 oz nok doo (mung beans)
 * 1 medium onion, thin sliced
 * 1/2 carrot, thin julienne
 * 3 green onions, cut in a bias
 * 1/8 lb beef, thin julienne
 * 1/2 cup kimchi, cut into strips*
 * 1/4 cup bean sprout, blanched, roughly chopped
 * 2 tbsp salt
 * (*You can substitute to blanched napa cabbage)

Directions
Wash mung beans and soak in cold water for 3 hours. Get rid of outer shell by rubbing them with hands. Wash again. Put them in a food processor with a little water and grind to fairly fine paste.

In a bowl, mix onion, carrot, green onions, beef, bean sprouts and kimchi. Add mung bean paste and salt.

In a non-stick pan, add vegetable oil. Pour a ladle of paste to make 3-4 inches in diameter and cook until brown, turn only once.

Serve with soy sauce (with some chopped green onion).