Soak mung beans a minimum of 6 hours, or overnight. Rinse beans, and place in blender with about 2 ounces of water, the egg and flour. Blend until smooth. The consistency should be like a breakfast pancake batter.

Place pork, sesame oil, garlic, pepper and salt in a bowl and mix well.

Next, put the green onion and pork mixture into the mung bean batter in a large bowl. Place the kimchi in a bowl and cut it with scissors. Now, add the kimchi and bean sprouts to the rest of the ingredients. Mix well.

Heat a large non-stick frying pan over medium high heat with a little of the olive oil in it. When hot, place spoonfuls onto the pan, and cook until golden brown underneath. (Remember there is raw pork in these (if using) so make sure to cook them really well; cook them longer at a lower temp, than faster at a higher temp.)

Turn over, and continue to cook until well done.

While the pancakes are cooking, stir all the sauce ingredients together. Serve hot, with the sauce and a side of kimchi, or rice, or salad, or soup, or--you get the idea.