A traditional Korean street food, fermented mung bean pancakes are typically served with a seasoned soy sauce for dipping. Chef Sohui Kim from The Good Fork in Brooklyn treats them like blinis and tops them with shiso leaves and bright-tasting, pretty trout roe. Kim encourages experimentation—use as much or little kimchi and juice as you like, and leave the fermentation time as long or short as you like, "but I like the funk that develops after 3-4 days," she says. She also notes that, in addition to being gluten-free, the batter can be made vegan if you use vegetarian kimchee. This recipe is adapted from The Good Fork Cookbook.