Authentic Korean Holiday Dish: Crispy and Savory Nokdu Bindaetteok
Make Your Chuseok More Abundant! The Perfect Guide to Nokdu Bindaetteok Without Fail
A delicious holiday dish that’s even better when you know how it’s made! This Chuseok, try making this heartfelt Nokdu Bindaetteok that your whole family can enjoy together. With generous fillings and a golden ratio batter, it offers an unforgettable taste that’s crispy on the outside and moist on the inside. Embrace the warm holiday spirit with this Nokdu Bindaetteok, infused with time and care!
Main Ingredients- Soaked Mung Beans 500g
- Soaked Rice 1 cup
- Pork 900g
- Scallions 4.1 bundles (approx. 400g)
- Boiled Fernbrake 250g
- Napa Cabbage Kimchi 4.1 pieces (approx. 300g)
- Water 5-6 cups (approx. 1-1.2L)
Pork Seasoning- Salt 0.5 tsp
- Minced Garlic 1 Tbsp
- Sesame Oil 1 tsp
- Black Pepper 0.5 tsp
- Sesame Seeds (ground) 0.5 Tbsp
Fernbrake Seasoning- Minced Garlic 1 tsp
- Salt 0.5 tsp
- Soy Sauce 1 tsp
- Cooking Oil (generous amount)
- Salt 0.5 tsp
- Minced Garlic 1 Tbsp
- Sesame Oil 1 tsp
- Black Pepper 0.5 tsp
- Sesame Seeds (ground) 0.5 Tbsp
Fernbrake Seasoning- Minced Garlic 1 tsp
- Salt 0.5 tsp
- Soy Sauce 1 tsp
- Cooking Oil (generous amount)
Cooking Instructions
Step 1
First, rinse the mung beans thoroughly and soak them for at least 3 hours. Soak 1 cup of rice along with the mung beans. Adding a small amount of rice helps the batter bind well, as mung beans alone can make the bindaetteok prone to breaking. Be careful not to add too much rice, as it can make the bindaetteok dry and crumbly; just enough to act as a binder.
Step 2
Gently rub the soaked mung beans with your hands to remove the skins while rinsing them clean. Removing as much of the skin as possible will result in a smoother texture. Place the rinsed mung beans in a blender and process. You’ll need about 6 cups of water in total, but add only about 5 cups initially while blending. The remaining water can be added later to adjust the batter consistency.
Step 3
In a large bowl, place the prepared pork and mix well with the seasoning ingredients (salt, minced garlic, sesame oil, black pepper, ground sesame seeds) by gently kneading. Marinating the pork evenly will add a deeper flavor.
Step 4
Add the seasoned pork to the blended mung bean batter and mix thoroughly until well combined. The batter should be slightly thick, not too runny. As the bindaetteok cooks, moisture will evaporate, making the batter thicker, so add about 1 cup of water gradually as needed to achieve your desired consistency. Aim for a consistency slightly thicker than pancake batter.
Step 5
Chop the boiled fernbrake into bite-sized pieces and toss with the seasoning ingredients (minced garlic, salt, soy sauce). Wash and thinly slice the scallions. For the napa cabbage kimchi, remove the excess brine and chop it finely. If your kimchi is very sour, you can add a tiny pinch of sugar.
Step 6
Heat a wide pan over medium-low heat and add a generous amount of cooking oil. Ladle a portion of the mung bean batter into the pan and spread it into a round, flat shape. Arrange the prepared toppings (seasoned fernbrake, sliced scallions, chopped kimchi) neatly on top. Then, ladle about half a portion of batter and gently spread it over the toppings, like a cover. This helps the toppings stay in place.
Step 7
Maintain medium heat, not high, and fry until golden brown and crispy on both sides. Using plenty of oil and cooking them to a good thickness is key to their deliciousness. Tilting the pan occasionally to baste the bindaetteok with hot oil will make them even more savory and crisp. Once done, place the finished bindaetteok on paper towels for a moment to drain excess oil for a cleaner taste.
