Soak the mung beans in enough water to cover by 3-4 inches for 4 hours. Drain and rinse. Place into the blender or food processor and add the eggs, garlic, flour if using, salt, pepper, white pepper and sesame oil. Blend in pulses until the beans are roughly blended. You still want some texture, not fully smooth.
Pour into a mixing bowl. Add a little oil to a skillet and fry your beef or pork until fully cooked. Blanch the bean sprouts in boiling water for 1 minute, drain and rinse under cold water and set aside with the pork.
Mix the bean puree with the kimchi, pork, sliced scallions and sesame seeds. In a skillet, heat about a tbsp of oil over medium heat. Add about 1/2 of batter and spread it out a bit to make a pancake about 4-5 inches in diameter and about 1/4 inch thick. Cook for 2-3 minutes until lightly brown, then flip and cook on the other side until fully cooked. If they are getting too dark, turn down the heat. You want only lightly golden brown. I usually do two frying pans at once with 3 pancakes in each to make frying them quickly. Place on paper towel lined plate while you cook the rest.
These are best served with a dipping sauce made from approx 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 tsp sesame oil, some sesame seeds and if you like some chopped garlic and scallion.
These store really well in both the fridge and freezer and can be reheated in a skillet or microwave. We love having extras around to eat for a snack.