Bindaetuk

Soak the whole mung beans in cold water for 6-8 hours or overnight, then drain thoroughly.

Grind the soaked mung beans in a food processor or stone grinder until coarsely ground, adding water as needed to create a thick batter (do not over-process—some texture should remain).

Mix the glutinous rice into the ground mung bean batter, stirring well to combine.

Add baking soda to the mung bean mixture and stir gently until the batter becomes slightly fluffy and lighter in color.

Fold in the mung bean sprouts, sliced scallions, chopped green pepper, and chopped onion into the batter along with salt, mixing gently to distribute vegetables evenly.

Heat vegetable oil in a large skillet or griddle over medium-high heat until shimmering but not smoking.

Scoop about ¼ cup of batter per pancake onto the hot oil, flattening gently with the back of the scoop to form a thin patty approximately ¼-inch thick.

Cook the bindaetuk for 4-5 minutes until the bottom is golden and crispy, pressing lightly with a spatula to ensure even cooking.

Flip carefully and cook the other side for 3-4 minutes until golden brown and crispy.

Transfer cooked bindaetuk to a paper-towel-lined plate to drain excess oil, then arrange on a serving platter.

Whisk together sesame oil and Japanese soy sauce to create a dipping sauce, then drizzle lightly over the bindaetuk or serve on the side.

Garnish with toasted, lightly crushed sesame seeds and serve while warm.