Crispy and Savory Kim Soomi’s Mung Bean Pancakes (Nokdujeon)
Crispy and Savory Kim Soomi’s Mung Bean Pancakes (Nokdujeon)
Enjoy Kim Soomi’s Delicious Mung Bean Pancakes!
Introducing Kim Soomi’s Nokdujeon recipe, featured on ‘Sumine Banchan’. It’s easy and simple to make, perfect for frequent enjoyment.
Main Ingredients- 2 cups shelled mung beans (approx. 200g, paper cup measurement), soaked
- 1/2 stalk green onion, finely chopped
- 1 red chili or 1 green chili (optional, thinly sliced diagonally)
- 3 Tbsp pancake mix (or all-purpose flour)
- 1 cup water (paper cup measurement)
- Salt to taste
- Generous amount of cooking oil (for frying)
Pork/Beef Marinade- 400g ground pork or beef
- 1 Tbsp minced garlic
- 2 Tbsp ginger juice (or 1 tsp ginger powder)
- Pinch of black pepper
- 400g ground pork or beef
- 1 Tbsp minced garlic
- 2 Tbsp ginger juice (or 1 tsp ginger powder)
- Pinch of black pepper
Cooking Instructions
Step 1
First, wash the 2 cups of shelled mung beans thoroughly. Soak them in cold water for at least 3 hours until softened. If you’re short on time, using warm water can speed up the soaking process.
Step 2
Drain the soaked mung beans and place them in a blender. Add 1 cup of water (using a paper cup for measurement). Blend until the texture is coarse rather than completely smooth; this creates a better texture for the pancakes. If you don’t have a blender, you can also mash them using a mortar and pestle or by hand.
Step 3
If using blanched bean sprouts, rinse them under cold water and squeeze out any excess moisture. This step is optional if you don’t have bean sprouts.
Step 4
In a bowl, combine the 400g of ground pork or beef. Add 1 Tbsp of minced garlic, 2 Tbsp of ginger juice (or 1 tsp ginger powder), and a pinch of black pepper. Mix well by kneading until the seasonings are evenly distributed.
Step 5
If you have aged kimchi (mukimchi) for added flavor, rinse it under running water to remove some of its sourness, then squeeze out the excess moisture. Finely chop the kimchi. You can omit this step if you don’t have aged kimchi.
Step 6
In a large bowl, combine the blended mung beans, seasoned ground meat, squeezed bean sprouts, and chopped kimchi. Add 1/2 stalk of finely chopped green onion. Stir in 3 Tbsp of pancake mix (or all-purpose flour) and mix everything thoroughly. For color, you can add 1 thinly sliced red chili. For a spicier kick, add 1 chopped green chili.
Step 7
Heat a small amount of the mung bean batter in a pan and cook it to taste. Adjust the seasoning by adding a pinch of salt if needed, considering the saltiness of any kimchi or meat used. Ensure the entire batter is seasoned to your preference.
Step 8
Heat a generous amount of cooking oil in a pan over medium-low heat. Spoon portions of the batter into the pan and spread them slightly. Cook until the bottom is golden brown and firm before flipping. It’s crucial to let the bottom cook completely to prevent the pancake from breaking or losing its shape. Flip carefully once fully cooked, and continue cooking until both sides are golden brown and crispy for perfectly delicious Nokdujeon!
