To prep, soak mung beans in water for two hours. Allow the liquid to absorb into the beans.
In the meantime, boil the 6 oz of additional mung beans in water to cook them through.
Once cooked on medium-high heat, for 2-3 minutes, rinse the bean sprouts under cold water and then drain the excess water out.
Set aside the bean sprouts and begin to slice half an onion.
Slice the green onions length wise and roughly chop.
Roughly chop cabbage kimchi.
Place all ingredients into a large mixing bowl.
Mix in 1 tbsp of sesame oil and salt and pepper.
With the mung beans that have been soaking for two hours and the water has been absorbed, use a Vitamix or blender to blend the mung beans down so that it becomes a “batter” consistency.
Once the batter has been created, mix in with the other ingredients.
Now, over medium-high heat, ladle this mixture into a pan and let cook on each side for 2-3 minutes depending on how golden brown you would like your pancakes.