Crispy and Delicious Nokdu Bindaetteok (Mung Bean Pancakes)
The Ultimate Rainy Day Dish! How to Make Crispy Nokdu Bindaetteok Packed with Kimchi and Pork
The rain yesterday made me crave a hearty, comforting meal: a steaming hot soup and some sizzling, savory pancakes. While kimchi pancakes, chive pancakes, or scallion pancakes are all great options, I wanted to use up the fresh bean sprouts in my fridge, so I decided to make Nokdu Bindaetteok! Here’s how to make these crispy outside, tender inside mung bean pancakes, bursting with flavor from pork and kimchi. Let’s get started!
Main Ingredients- Mung beans 2 cups (approx. 300g)
- Ground pork 250g
- Well-fermented kimchi 1/6 head
- Bean sprouts 300g
- Green onion 1 stalk
- Salt 1/2 Tbsp
- Cooking oil, generous amount
Dipping Sauce- Soy sauce 1 Tbsp
- Vinegar 2 Tbsp
- Red pepper flakes 1/2 Tbsp
- Sesame seeds
- Soy sauce 1 Tbsp
- Vinegar 2 Tbsp
- Red pepper flakes 1/2 Tbsp
- Sesame seeds
Cooking Instructions
Step 1
First, the foundation of delicious Nokdu Bindaetteok starts with good quality mung beans. Prepare hulled mung beans. (Approximately 300g)
Step 2
Rinse the prepared mung beans thoroughly under running water. You might notice some foam while rinsing; this is a natural reaction from the starch in the beans, so don’t worry. Rinse them several times to remove any impurities.
Step 3
Soak the cleaned mung beans in water for about 1-2 hours until they are well-plumped. Drain the soaked beans completely using a sieve. Then, use a blender or an immersion blender to grind them into a fine paste. If the batter seems too thick, you can add a small amount of water, but often the moisture from the soaked beans is sufficient. Adjust the consistency so it’s not too watery.
Step 4
Finely chop the well-fermented kimchi into bite-sized pieces. You can use the kimchi as is, or if it’s too sour, you can rinse it lightly before chopping. Using sour kimchi adds a wonderful depth of flavor to the pancakes.
Step 5
Season the ground pork with about 3 pinches of salt and a dash of pepper. This pre-seasoning helps to remove any gamey odor from the pork and enhances its overall flavor.
Step 6
Heat a frying pan over medium-low heat and sauté the seasoned ground pork. Break up any clumps of meat as you stir-fry. You can drain off excess oil if desired.
Step 7
Blanch the fresh bean sprouts in boiling water for just about 30 seconds. Overcooking will make them mushy, so keeping them slightly crisp is key. After blanching, rinse them under cold water and squeeze out any excess moisture thoroughly.
Step 8
Cut the blanched and squeezed bean sprouts into manageable pieces, about 2-3 cm long. This ensures a pleasant texture when you bite into the pancakes.
Step 9
Finely mince the green onion. Use both the white and green parts for a more aromatic flavor.
Step 10
In a large bowl, combine the ground mung bean batter, sautéed pork, minced green onion, and chopped kimchi.
Step 11
Taste the batter and add about half a tablespoon of salt if needed. Adjust the amount of salt based on the saltiness of your kimchi.
Step 12
Mix all the ingredients well using a spatula or your hands, kneading gently. The batter should be thick enough to hold its shape when ladled onto the pan, not too runny or too stiff.
Step 13
Heat a frying pan over medium-high heat and add a generous amount of cooking oil. Once the oil is hot, use a ladle to scoop portions of the mung bean batter and carefully place them onto the pan. Spreading them slightly thin will help them cook up nice and crispy.
Step 14
When the edges of the pancakes start to turn golden brown and you hear a sizzle, carefully flip them over with a spatula. Cook the other side until it’s also golden brown and crispy. Add a little more oil if necessary to achieve extra crispiness.
Step 15
Let’s make a dipping sauce to go with the Nokdu Bindaetteok. In a small bowl, combine 1 Tbsp soy sauce, 2 Tbsp vinegar, and 1/2 Tbsp red pepper flakes. Stir well. Sprinkle some sesame seeds on top for a perfect finishing touch.
Step 16
Enjoy your delicious meal with the warm, crispy Nokdu Bindaetteok and the tangy dipping sauce! Your crispy outside, tender inside mung bean pancakes are ready.
