Rinse mung beans and soak in cold water for 3 hours. Strain the mung beans and remove the outer shell by rubbing them with your hands; rinse with cold water. Place beans in a food processor with a little water and grind to a fine paste. In a separate bowl, mix onion, carrot, green onions, beef, bean sprouts, kimchi, and red bell pepper. Stir in mung bean paste and salt. Heat a non-stick skillet and add vegetable oil. Use a ladle to pour enough of the mixture onto skillet to make 3 to 4-inch circle for each pancake. Cook until browned; turn and brown on other side. Serve with soy sauce and chopped green onions (optional). Makes 6 servings.
Tip: For convenience, instead of soaking and grinding the mung beans, you may use instant mung bean pancake powder that can be purchased at a Korean supermarket.
Approximate Nutrient Analysis per serving (not including optional ingredients):
350 calories, 18 g fat, 1.5 g saturated fat, 5 mg cholesterol, 900 mg sodium, 35 g carbohydrate, 13 g fiber, 5 g sugar, 14 g protein