2tablespoonssticky rice powderOptional - will make the pancakes crispier
Olive oilfor frying
Shredded cheddar cheese
Cilantro and chopped green onion for garnish
Soak beans overnight, or for at least 8 hours.
Drain and rinse. Process the beans and water in blender to puree. It should be coarse in texture.
Add the sticky rice powder, if desired, and use a spoon to mix well. Add kimchi and sesame oil to the mung bean batter. Heat a generous amount of oil in a skillet over medium heat. Once it gets warm, ladle the batter into the oil. You can make the pancake as small or as big as you wish. Be sure to spread it out as thinly as possible so that the pancakes don't get too thick. Also, the more oil you use, the browner and crispier the pancakes will get. I tend to go easy on the oil.
Pan fry until golden brown, about 3 minutes on each side. Remove from heat and place on a plate lined with paper towel. This will help absorb excess oil. Top with spinach and cheese. Place another pancake on top to close like a sandwich. Cook until the cheese starts to melt and the bottom pancake gets toasty. Flip and cook the other side. Remove from heat. Top with scallion and cilantro and serve immediately.
If not intending to use all the batter, store in the refrigerator.