Nokdu bindaetteok (Korean savory pancakes made with mung bean batter)
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4.72 from 14 votes

Nokdujeon or Nokdu bindaetteok (mung bean pancakes)

Nokdujeon, aka nokdu bindaetteok, is a type of savory Korean pancake made with ground nokdu (mung beans). These crispy golden brown pancakes are soft on the inside with some crunch from the vegetables. They are deliciously nutty! Makes 8 to 10 5-inch pancakes.
Prep Time20 mins
Cook Time25 mins
Soaking time4 hrs
Course: Appetizer
Cuisine: Korean
Keyword: bindaetteok, mung beans, nokdu, nokdujeon, savory pancakes
Servings: 10
Author: Hyosun

Ingredients

  • 2 cups dried peeled and split mung beans* yields about 4 cups soaked
  • 8 ounces sukju namul (mung bean sprouts)
  • 8 ounces grams 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 of black pepper
  • pinch of 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.
    Nokdu bindaetteok (Korean savory pancakes made with mung bean batter)
  • 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.
    Nokdu jeon (Nokdu bindaetteok) - Korean mung bean pancake
  • Add to the vegetable and meat mixture. Repeat with the remaining beans. Gently mix the mung bean batter until the ingredients are evenly distributed.
    Nokdu jeon (Nokdu bindaetteok) - Korean mung bean pancake
  • 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 for crispy pancakes.