Irresistible Mung Bean Pancakes (Nokdu Bindaetteok) Made with Mung Bean Powder
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Inspired by a TV show featuring mung bean pancakes, I whipped up these delicious Nokdu Bindaetteoks using convenient mung bean powder instead of whole mung beans, as requested by my sister. I’ve skipped the kimchi and instead packed them with a generous amount of mung bean sprouts, fernbrake, balloon flower root, and spinach, along with seasoned minced pork. This creates a wonderfully savory, mild, and hearty pancake that’s perfect as a snack or a meal, especially with a glass of makgeolli (Korean rice wine)!
For the Mung Bean Pancake Batter- 400g mung bean powder
- 300g minced pork
- 1 Tbsp minced garlic
- 1 tsp minced ginger (or ginger juice)
- 1 tsp black pepper
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1/2 cup seasoned fernbrake (gosari namul)
- 1/2 cup seasoned spinach (sigeumchi namul)
- 1/2 cup seasoned balloon flower root (doraji namul)
- 1/2 cup seasoned mung bean sprouts (sukju namul)
- 1/2 red chili pepper
- 1/2 green chili pepper
For the Onion Soy Sauce Dip (Optional but Recommended!)- 1/2 onion
- 1/2 cup soy sauce
- 3 Tbsp vinegar
- 1 red chili pepper
- 1 green chili pepper
- 1 Tbsp honey (or sugar)
- 1 cup water
- 1/2 onion
- 1/2 cup soy sauce
- 3 Tbsp vinegar
- 1 red chili pepper
- 1 green chili pepper
- 1 Tbsp honey (or sugar)
- 1 cup water
Cooking Instructions
Step 1
Let’s start by making a delicious onion soy sauce dip that pairs wonderfully with any Korean pancake or fried dish. In a small pot, combine the soy sauce and water, and bring it to a boil. Once boiling, turn off the heat. Add finely minced red and green chili peppers for a hint of spice and aroma. Finally, stir in the vinegar and honey (or sugar) to create a perfectly balanced sweet and tangy sauce. (This is the same sauce I shared with my Baekchu Jeon recipe!)
Step 2
Chop the onion into large wedges, about 6 pieces, and add them to the soy sauce mixture. Store this sauce in the refrigerator. As it sits, the onions will become nicely pickled, creating an even more flavorful dipping sauce. While it’s delicious right away, letting it sit for about a day will deepen its flavors wonderfully.
Step 3
Now, let’s prepare the main ingredient for our Nokdu Bindaetteok: the minced pork. We’ll need about 300g of it.
Step 4
Time to season the minced pork! Add 1 tablespoon of minced garlic, 1 teaspoon of minced ginger (or ginger juice), 1 teaspoon of black pepper, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil to the pork. Gently mix and knead the ingredients together with your hands until well combined. Ensure the meat doesn’t clump and that the seasonings are evenly distributed for maximum flavor infusion.
Step 5
Next, we’ll prepare the vegetables that add such a wonderful texture and flavor to the pancake. Essential ingredients include seasoned fernbrake, balloon flower root, and mung bean sprouts. I’ve also added seasoned spinach for a touch of freshness and color. (Following my mother’s traditional method, instead of kimchi, we use an abundance of these namuls for a rich flavor.)
Step 6
Chop the prepared namul ingredients into bite-sized pieces. Since the pork is already seasoned with garlic and soy sauce, and the namul also contains seasonings, there’s no need to add extra garlic or onion to the batter. Combine the seasoned pork with the prepared namul.
Step 7
Now, add the 400g of mung bean powder to the mixture.
Step 8
Gradually add water while mixing to achieve the right batter consistency. You want a batter that holds together well but isn’t too stiff or too runny. It should have a slightly sticky, pliable texture. Be careful not to make it too thin, as the pancakes might fall apart, or too thick, which could lead to undercooked interiors. A few drops of sesame oil can be added for extra fragrance.
Step 9
Heat a frying pan over medium-high heat and add a generous amount of oil. These pancakes absorb quite a bit of oil, so don’t be shy! You’ll want to add more oil in between batches. Once the pan is hot, reduce the heat to medium-low. This allows the pancakes to cook through slowly without burning the outside, especially since they contain seasoned ingredients. Cooking on high heat will result in a burnt exterior and an undercooked interior.
Step 10
If you plan to eat them right away, fry them until golden brown and crispy on both sides. For longer storage, undercook them slightly. Once cooled, wrap each pancake individually in plastic wrap and freeze. When you’re ready to eat them, reheat them gently over low heat until fully cooked. This method preserves their deliciousness for a long time.
Step 11
And there you have it! Deliciously savory and hearty Nokdu Bindaetteok, made easily with mung bean powder, is ready to be enjoyed. Serve warm with the delightful onion soy sauce dip!
