Soak the green beans in cold water for about half a day (4-5 hours), rub them with your hands to let the skin fall off, and then gently filter the skin by changing the water.

Don't change the water you soaked in mung bean, but use the water to filter out the shell by continuously holding it alternately on a sieve.

If you grind 3 cups of soaked mung bean, you will get 4 mung bean pancakes that are a little bigger than your palm. Add 1.5 cups of water. It's perfect if you mix it with various ingredients.Even if it's too thick, the pancake becomes hard, and if it's too watery, it's soft and easy to tear.

Change it at medium speed for 1 to 2 minutes. It's a multi-step type that changes faster as the switch goes to the right.If you grind mung beans at once, the color will change, so you have to grind mung beans right before you eat them to make the color pretty and delicious.

Season the pork and kimchi, squeeze out the soup, and chop the vegetables into small pieces. I usually use bean sprouts, but I replaced them with spinach.

Add seasoned vegetables and mix well so that the seasoning goes inside.

In a blender, add ground mung beans, 3 tablespoons glutinous rice, and vegetable ingredients, season with salt and mix well. The reason for mixing glutinous rice is that if you add mung bean only when you put jeon in, it will break off when you put it in. Later, even after the pancake cools down, it becomes hard and not soft, so it becomes tasteless. And I mixed the dough and vegetables all at once because of the small amount, but if I mix them all at once in large quantities, a lot of water comes out because of the salt seasoning, so the dough ingredients become watery. So, it's good to prepare a small bowl and mix it little by little.

Grease the pan with plenty of oil and pour a ladle into the pan.

Shape the dough by pressing the edges into a circle with a fritter tender before it is cooked.

Add a layer of seasoned pork belly on top. It's like this at my parents' house. It's Pyongyang style. When the edges are golden brown and hard, turn them over with a fritter tender. It tends to burn faster than flour dough because mung beans and glutinous rice are mixed.
Reduce heat and cook well to the core. The mung bean pancake is good when it's a little thick.

When the pork is cooked enough, turn it over, put the red pepper on it, and turn it over again and cook it for about 30 seconds. If you leave it for a long time, the red pepper will burn black.