Crispy and Savory Mung Bean Pancake (Nokdu Bindaetteok)
How to Make Crispy and Savory Mung Bean Pancakes (Nokdu Bindaetteok) with Only 4 Key Ingredients
With the Chuseok holiday just around the corner, we’re making Nokdu Bindaetteok using just 1 cup of mung beans. This recipe results in a wonderfully crispy and savory pancake, perfect for festive occasions. It features a rich blend of aged kimchi, scallions, pork, and bean sprouts, enhanced by rice flour or tempura powder for an extra crispy texture.
Main Ingredients- 1 cup Mung Beans (unsoaked, approx. 150g)
- 1/2 cup Rice Flour or Rice Tempura Powder (approx. 70g)
- 1/3 head of Washed Aged Kimchi (approx. 200g)
- 1 Scallion (approx. 100g)
- 300g Pork Shoulder
- 200g Bean Sprouts
Cooking Instructions
Step 1
Prepare Mung Beans: Start with 1 cup of unsoaked mung beans. Soak them in cold water overnight. Afterward, rub the beans vigorously between your hands in water to remove the skins. Thoroughly removing the skins is key to a smooth and delicious pancake.
Step 2
Grind Mung Beans: Place the skinned mung beans in a blender with just a small amount of water. Blend until smooth and creamy. The batter shouldn’t be too watery; aim for a consistency that has some body. If the blender blades struggle, add a tiny bit more water. Ensure it’s finely ground for the best texture.
Step 3
Make the Batter: To the finely ground mung beans, add 1/2 cup of rice flour or rice tempura powder and mix well to form the batter. This flour mixture helps thicken the batter and makes the pancake extra crispy. The batter should be thick enough to hold its shape slightly when scooped with a spoon, not too runny. Season lightly with salt.
Step 4
Prepare Kimchi and Scallions: Wash the aged kimchi, squeeze out excess water, and finely chop it. Wash the scallions and finely chop both the white and green parts. If you enjoy a tangier flavor, you can add a bit more kimchi.
Step 5
Prepare Pork: Cut the pork shoulder into small, bite-sized pieces. Cutting them small ensures they cook through evenly and don’t disrupt the pancake’s shape. Aim for pieces that provide a pleasant chew.
Step 6
Marinate Pork: In a bowl, combine the chopped pork with 1 Tbsp of Cheongju (rice wine) and mix well to eliminate any gamey smell. Then, add 1/2 Tbsp of oyster sauce and lightly season the pork.
Step 7
Blanch Bean Sprouts: Bring a pot of water to a boil. Add the bean sprouts and blanch them for just 30-40 seconds. Be careful not to overcook them, as they will become mushy. Immediately rinse the blanched sprouts under cold water to stop the cooking, then drain them thoroughly.
Step 8
Combine Ingredients: Add the chopped kimchi, scallions, marinated pork, and blanched bean sprouts to the mung bean batter. Mix everything together thoroughly with a spatula or spoon until all ingredients are well incorporated into the batter.
Step 9
Fry the Pancakes: Heat a generous amount of grapeseed oil or cooking oil in a frying pan over medium-low heat. Ladle portions of the batter into the hot pan, shaping them into round, flat pancakes. Fry until both sides are golden brown and the pancake is cooked through. Using plenty of oil will result in a crispier texture.
