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.
Keyword: bindaetteok, mung beans, nokdu, nokdujeon, savory pancakes
2cupsdried peeled and split mung beans*yields about 4 cups soaked
8ouncessukju namul (mung bean sprouts)
6 - 8scallions
4ouncespork , ground or finely chopped
vegetable oil for pan frying
1tablespoonvinegar(or to taste)
pinchof black pepper
pinchof red pepper flakesgochugaru - optional
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.