I made this for the first time. I didn't know how much of mung beans I needed to grind. At first, I made it too coarse, then I had to soak more beans and added to the mix. This process took little longer than anticipated. But the end result was that it was delicious. It was thick just like the Kwangjang market style from our Korea trip last year. I diced flank steak and seasoned it, added kimchi, sprouts, scallions and carrots. If you have Korean pancake mix, you can add it to make the consistency to make it thicker. I had to add a cup of this boochim garu, and this did the trick. Since it was my first time, I didn't quite know how to make it thick like a pancake batter. Overall, loved the taste and the texture. Glad I had the coarse mung beans with the second batch of creamy mung beans!