Nokdujeon or Nokdu bindaetteok (mung bean pancakes)

Method6 steps

1. 1

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

   Soak mung beans 3–4 hours · 240 minUses 2 cups dried peeled split mung beans (about 4 cups after soaking) · Water as needed to rinse and soak mung beans

   
2. 2

   Step 2: Meanwhile, cook the mung bean sprouts (8 oz) in boiling water for about 2 minutes (you can skip this blanching if preferred). Rinse in cold water to stop cooking. Drain and gently squeeze out excess water. Thinly slice the kimchi (8 ounces) and scallions (6–8). In a large bowl, combine the kimchi, bean sprouts, scallions, meat, soy sauce (2 teaspoons), sesame oil (1 tablespoon) and garlic (1 teaspoon). Mix well.

   Uses 8 oz mung bean sprouts · 8 ounces kimchi · 6–8 scallions · 4 ounces pork , ground or finely chopped · 2 teaspoons soy sauce · 1 teaspoon garlic · 1 tablespoon sesame oil · Water as needed to optionally blanch and cool bean sprouts

   
3. 3

   Step 3: Grind 2 cups of the soaked drained beans (half the expected soaked yield) with 3/4 cup cold grinding water and 1/2 tsp salt to a coarse sandlike consistency.

   Uses Half of soaked drained mung beans · 3/4 cup cold grinding water · 1/2 tsp grinding salt

   
4. 4

   Step 4: Add the first ground-bean batch to the prepared vegetable/meat mixture. Grind the remaining soaked beans with the other 3/4 cup cold grinding water and 1/2 tsp salt, then add and gently mix until evenly distributed.

   Uses First ground-bean batch · Prepared vegetable and pork mixture · Remaining half soaked mung beans · Remaining 3/4 cup cold grinding water · Remaining 1/2 tsp grinding salt

   
5. 5

   Step 5: Heat 2 Tbsp or more vegetable oil in a nonstick pan over medium to medium-high. Spread ladles of batter into thin rounds. Fry 2–3 minutes until golden below, flip, add more oil as needed, press gently and fry another 2–3 minutes until golden and the pork is fully cooked. Repeat with remaining batter.

   Uses Completed mung-bean pancake batter · Vegetable oil for frying: start 2 tbsp or more per pan batch; replenish as needed

   
6. 6

   Step 6: Mix the dipping sauce using its separate 2 Tbsp soy sauce, 1 Tbsp vinegar (or to taste), 2 Tbsp water, pinch black pepper and optional pinch gochugaru (1 pinch). Serve with the hot cooked pancakes.

   Uses Cooked pancakes · 2 tablespoons soy sauce · 1 tablespoon vinegar (or to taste) · 2 tablespoons water · 1 pinch black pepper for dipping sauce · 1 pinch gochugaru for dipping sauce, optional