Nokdujeon or Nokdu bindaetteok (mung bean pancakes)
User Reviews
4.8
Nokdujeon or Nokdu bindaetteok (mung bean pancakes)
Description
This recipe starts by soaking mung beans to soften and then blending them to a coarse batter. The batter is combined with cooked mung bean sprouts, thinly sliced kimchi, scallions, ground pork or finely chopped pork, soy sauce, garlic, sesame oil, and salt to create a flavorful mix. The pancakes are pan-fried with ample vegetable oil to achieve a crispy edge and a tender center.
The dish offers a satisfying contrast of crispy crust and chewy interior with smoky, tangy, and savory flavors from the kimchi and pork. The dipping sauce made with soy sauce, vinegar, water, black pepper, and optional red pepper flakes complements the pancakes with acidity and spice.
Serve immediately while hot and crisp for the best texture. These pancakes are popular as snacks or side dishes in Korean cuisine.
Using enough oil in the pan is important to getting the desired crunchy texture, so do not skimp on oil during frying.
Ingredients
- 2 cups mung bean yields about 4 cups soaked, dried, peeled and split
- 8 ounces mung bean sprout sukju namul
- 8 ounces kimchi
- 6 - 8 scallions
- 4 ounces pork ground or finely chopped
- 2 teaspoons soy sauce
- 1 teaspoon garlic
- 1 tablespoon sesame oil
- salt
- vegetable oil for pan frying
Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon vinegar (or to taste)
- 2 tablespoons water
- pinch black pepper
- pinch red pepper flakes gochugaru - optional
Instructions
- Rinse and soak the mung beans in water for 3 - 4 hours. Drain.
- Meanwhile, cook the mung bean sprouts in boiling water for about 2 minutes (you can skip this blanching if preferred). Rinse in cold water to stop cooking. Drain and gently squeeze out excess water. Thinly slice the kimchi and scallions. In a large bowl, combine the kimchi, bean sprouts, scallions, meat, soy sauce, sesame oil and garlic. Mix well.
- In a blender, grind 2 cups of the soaked beans in 3/4 cup of cold water with 1/2 teaspoon of salt until it has a coarse, sandlike consistency.
- Add to the vegetable and meat mixture. Repeat with the remaining beans. Gently mix the mung bean batter until the ingredients are evenly distributed.
- Heat 2 tablespoons or more of oil in a non-stick pan over medium to medium high heat. (See note.) Ladle the mixture into the pan and spread it evenly into a thin round shape. Cook until the bottom is golden brown (2 - 3 minutes), and turn it over, adding more oil. Press it down with a spatula, and cook for another 2- 3 minutes. Repeat the process with the rest of the mixture.
- Serve hot off the pan with a dipping sauce.
Notes
- Use a generous amount of oil when frying to achieve crispy pancakes.
User Reviews
Overall Rating
4.8
You'll Also Love
