Nokdujeon (also known as nokdu bindaetteok) is a savory Korean pancake made with ground nokdu (mung beans). It’s a Korean holiday favorite! The dried mung beans are soaked in water for hours and then ground into a batter. Typically, mung bean sprouts, pork, gosari (fern brakes), scallions and/or kimchi are added to the batter for additional flavor and texture. The result is crispy golden brown pancakes that are soft and nutty with some added crunch from the vegetables. This recipe makes quite a few pancakes, but it’s very easy to cut the recipe in half if desired.

Makes about 12, 12-cm (5-inch) pancakes

Ingredients:

● 2 cups dried mung beans (yields about 4 cups soaked)

● 230 grams (8 ounces) sukju namul (mung bean sprouts)

● 230 grams (8 ounces) kimchi

● 6-8 scallions

● 110 grams (4 ounces) pork, ground or finely chopped

● 2 teaspoons soy sauce

● 1 teaspoon garlic

● 1 tablespoon sesame oil

● Salt

● Vegetable oil for pan frying

(For convenience, I buy “peeled and split” beans. The quality of mung beans make a big difference in the taste of the pancakes, so be sure to buy quality beans.)

1.Rinse and soak the mung beans in water for 3-4 hours. Drain.

2. Meanwhile, cook the mung bean sprouts in boiling water for about 2 minutes. Rinse in cold water to stop cooking. Drain and gently squeeze out excess water.

3. Thinly slice the kimchi and scallions. In a large bowl, combine the kimchi, bean sprouts, scallions, meat, soy sauce, and garlic. Mix well.

4. In a blender, grind 2 cups of the soaked beans in 1 cup of cold water with 1/2 teaspoon of salt until it has a coarse, sand-like 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.

5. Heat 1 tablespoon of oil in a non-stick pan over medium to medium-high heat. 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. Serve hot off the pan with a dipping sauce.

By Ro Hyo-sun

See more recipes at www.koreanbapsang.com.