Nokdujeon Or Nokdu Bindaetteok Mung Bean Pancakes Recipes

BINDAETTEOK RECIPE

Steps:

• Soak mung beans in a large bowl for 4 hours. Drain the water well.
• Transfer the mung bean into a blender or food processor and add the water (3/4 cup). Grind until it turns smooth, about 2 minutes.
• Pour out the pureed mung beans onto a mixing bowl, then add the glutinous rice flour, potato starch and fine salt.
• Prepare a medium-sized bowl and add the pancake batter ingredients. Whisk it well. (If you are using dried mung beans and followed the steps above, you can skip this part.) Set aside for 30 - 40 minutes. (Only do this if you used a mung bean flour mix. This is just following the instructions on the package.)
• Prepare a small bowl and add minced pork and marinade. Mix them well. Set aside for 30 minutes.
• Once 30-40 minutes have passed, add the marinated pork, mung bean sprouts, green onions, and kimchi to the mung bean pancake batter. Mix well.
• Preheat the pan on medium-high heat until the bottom of the pan is well heated. Add the cooking oil and ensure the oil is spread all the way around the pan. (Watch out for the oil splash.) Reduce the heat to medium. Scoop out the pancake mixture with a ladle and spread it evenly and thinly around the pan.Once the bottom of the pancake is set, move the pancake around in a circular motion from time to time so the pancake doesn't stick to the pan.Flip the pancake over when you see the bottom of the pancake is partially cooked. (This makes it easy to turn the pancake. It takes around 2 to 3 minutes depending on the thickness of the pancake).
• Replenish a bit of cooking oil around the edges of the pancake, if necessary. Press down the pancake with a spatula a couple of times to sizzle and make it crispy. Cook for 2 to 3 minutes. Turn the heat off and transfer it onto a plate or a cutting board.
• Repeat steps 4 to 5 for the remaining batter. Serve with some kimchi and pickled onions.

MUNG BEAN PANCAKES (BINDAETTEOK)

Steps:

• Combine the skinned mung beans and sweet rice in a large bowl, rinse and drain in cold water a couple of times. Cover with water, and soak overnight (8 hours). Drain. You should have about 2¾ cups of beans and rice.
• Combine the soy sauce and vinegar in a small bowl to make the dipping sauce. Set aside. Combine the bean and rice mixture and ¾ cup water in the workbowl of a food processor and grind until it's creamy (1 to 2 minutes). Transfer to a large bowl. Add kimchi, green onion, garlic, gosari, mung bean sprouts, pork, egg, kosher salt, ground black pepper, and toasted sesame oil. Mix well.
• Heat a skillet over medium high heat. Add 1 to 2 tablespoons vegetable oil and swirl it around to coat the bottom of the pan. Add about 1 cup of batter. Spread with the back of a spoon to make a nice 6-inch round pancake. Cook until the bottom turns light golden brown and crunchy, 2 to 3 minutes.
• Turn it over and cook until the second side turns light golden brown, another 2 minutes. Turn it over once more and cook another 2 minutes on the first side. Add more vegetable oil to the pan if needed. Transfer the pancake to a large plate. Garnish with silgochu (if used). Repeat with the remaining batter.
• Serve immediately with the dipping sauce on the side.