Holiday Leftover Namul Pancakes (Nokdu Bindaetteok)
Holiday Leftover Namul Pancakes (Nokdu Bindaetteok)
#LowSodium #NokduBindaetteok #HolidayFoodReinvention #LeftoverNamulRecipe #TraditionalKoreanPancake #HomemadeRecipe
After the holidays, you might have an abundance of seasoned Korean vegetables like spinach (sigeumchi namul), balloon flower root (doraji namul), bracken (gosari namul), and bean sprouts (sukju namul). While bibimbap is a classic way to enjoy them, why not transform them into something new? This recipe is the first reinvention: ‘Nokdu Bindaetteok,’ a savory pancake made with mung beans and your holiday leftovers. We’ll grind soaked mung beans, mix them with various seasoned vegetables and ground pork, and pan-fry them into delicious pancakes, just like my mother used to make. Experience the delightful combination of nutty mung beans and flavorful vegetables in these homemade Korean pancakes!
Pancake Ingredients- Soaked Mung Beans 500g
- Bean Sprouts 1 cup
- Bracken (Gosari) 1 cup
- Balloon Flower Root (Doraji) 1 cup
- Ground Pork 500g
- Spinach 1 cup
- Cabbage 1/4 head, thinly shredded
- Minced Garlic 1 Tbsp
- Minced Ginger 1 tsp
- Cooking Wine (Cheongju) 2 Tbsp
- Chopped Scallions 2 Tbsp
- Salt 3 Tbsp (to taste)
- Black Pepper 1 tsp
- Sesame Oil 1 tsp
- Flour 3 Tbsp
Cooking Instructions
Step 1
First, prepare the mung beans. Rinse the mung beans thoroughly, place them in a bowl, and cover with plenty of water. Let them soak overnight (or for at least 6-8 hours) until they are fully softened. This soaking step is crucial for achieving a smooth texture when grinding and for making delicious pancakes.
Step 2
Once the mung beans are well-soaked, transfer them to a blender. Add a little water (you can even use some of the soaking water) and blend until you achieve a coarse batter. The beans should be soft enough to blend easily after soaking.
Step 3
A key to great bindaetteok is not to over-blend the mung beans into a super-fine paste. We want some texture! Blend them until they are slightly coarse, leaving small pieces of mung bean. This will give the pancakes a wonderful nutty flavor and satisfying chewiness. Set aside the ground mung bean batter.
Step 4
Now, prepare your leftover holiday namul (seasoned vegetables). Chop the spinach, balloon flower root, bracken, and bean sprouts into bite-sized pieces. If you have other seasoned vegetables, feel free to add them! For this recipe, instead of kimchi, we’re adding finely shredded cabbage for a touch of sweetness and extra texture. Make sure all the namul are chopped finely.
Step 5
Add the ground mung bean batter to the bowl with your chopped namul. Since the namul are already seasoned, you can adjust the overall seasoning of the bindaetteok later. Gently mix the mung bean batter and the namul together, ensuring they are well combined.
Step 6
Next, add the ground pork to the mixture. This will add richness, flavor, and make the pancakes a more substantial meal.
Step 7
To help bind the ingredients together and give the pancakes structure, add the flour. Then, mix in the minced garlic and chopped scallions for aromatic flavor.
Step 8
To eliminate any gaminess from the pork and enhance the flavor, add the minced ginger and cooking wine (cheongju). Season the mixture with salt and black pepper to your taste. Finally, drizzle in a teaspoon of sesame oil for a nutty aroma.
Step 9
Using your hands or a spoon, thoroughly mix and knead all the ingredients until they form a thick, cohesive batter. This ensures the bindaetteok will hold its shape when fried. Heat a non-stick frying pan over medium-high heat and add a generous amount of cooking oil.
Step 10
Once the pan is hot, reduce the heat to medium. Ladle portions of the batter into the pan, flattening them into round, pancake shapes. Traditional bindaetteok is often fried in lard, but vegetable oil or canola oil works perfectly well. Let each side cook until golden brown and crispy, avoiding the urge to flip too often.
Step 11
If you plan to eat the bindaetteok immediately, continue cooking until both sides are deeply golden brown and crispy. However, if you intend to store them or freeze them for later, cook them only until they are lightly golden. This ‘par-cooking’ allows them to be crisped up perfectly when reheated later, ensuring maximum crunchiness.
Step 12
Here you have it – perfectly crispy and golden Nokdu Bindaetteok, made with leftover holiday namul! This traditional-style pancake is a flavorful and satisfying way to enjoy your holiday ingredients. This batch is cooked thoroughly for immediate enjoyment. Enjoy this delicious creation!
