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2 cups dried mung beans* (yields about 4 cups soaked) 1 cup thinly sliced kimchi (1/4 to 1/3-inch thick) 8 ounces mung bean sprouts (about 1 cup cooked) 8 scallions, thinly sliced 4 ounces pork, ground or finely chopped 2 teaspoons soy sauce 1 teaspoon garlic 1 tablespoon sesame oil salt