Nokdujeon (Mung Bean Pancakes)
Ingredients
- 300 gmung beans (soaked and peeled)
- 150 gGround pork (fresh)
- 150 gkimchi (chopped)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 2 pcGarlic (pressed)
- 1 tbspKorean soy sauce (for the batter)
- 100 mlSunflower oil (for frying)
- 300 gPeeled mung beans (yellow) (soaked)
Method
A thick pancake with a brown, crispy crust revealing a soft, crushed bean center. Rendered pork fat and fermented kimchi acidity punch through every bite.
- 1
Rinse the mung beans (whole and/or peeled). Soak them in cold water for at least 8 hours. For whole beans, rub them between your hands to remove the skins. Using peeled beans simplifies this step and ensures a brighter color. Drain thoroughly.
- 2
Blend the beans with a little water. The texture should not be a smooth puree, but remain slightly grainy to the touch to ensure it holds together during cooking.
- 3
Coarsely chop the kimchi and pork. Slice the green onions diagonally. Press the garlic. Mix these elements into the bean paste. Season with soy sauce.
- 4
Heat a pan with a generous layer of sunflower oil. Pour in a ladleful of batter. When the edges brown and loosen, flip. The pancake should be well-seared and crispy.
Frequently asked questions
How do you get this dish right?
- The oil must be very hot before pouring the batter to prevent the pancake from soaking it up like a sponge.
- Do not over-blend the beans; the grain provides the final crunch.
- Use a cast iron skillet for perfect thermal inertia.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a dry pan to restore the crispiness.
