In a blender add the soaked mung beans and add water to just barely cover the beans.
Blend until smooth adding any additional water that may be necessary. Make sure to not put too much water in the blender, you can add it as needed.
Mix together the ingredients for the dipping sauce and set aside.
In a bowl mix together the mung bean batter, and the thinly sliced kimchi
Add a 1/4 teaspoon salt to the batter
Heat 2 Tablespoon oil on medium heat in a frying pan. When the pan is nice and hot, pour or ladle in the mung bean batter. You can make two or three at a time in a large pan. They should be about 4" in diameter.
While the pancake is cooking on one side, add a few bean sprouts, and few pieces of pork belly, along with some green onion.
When the edges begin to turn brown, flip it over and press it with a spatula.
The pancake is done with it is nicely browned on both sides.
Serve warm with dipping sauce.