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.
Servings: 10
Ingredients
- 2 cups dried peeled and split mung beans* yields about 4 cups soaked
- 8 ounces sukju namul (mung bean sprouts)
- 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 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.
- 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 for crispy pancakes.