1
Soak the peeled mung beans in water the day before.
Mung Bean Pancake (Nokdu-bindaetteok)
A holiday mung bean pancake recipe that is crispy on the outside, soft on the inside, and golden in color.
KoreanOther
📝 10 steps
What You'll Need
Peeled mung beans500g
Boiled bracken200g
Blanched bean sprouts200g
Chives90g
Napa cabbage kimchi200g
Gardenia water500ml
Minced pork400g
Salt0.5 tsp
Minced garlic0.5 tbsp
Seasoned soy sauce (dark soy sauce)1 tbsp
Sesame oil1 tbsp
Pepper powdera little
Sesame seeds1 tbsp
Glutinous rice flour3 tbsp
Cooking oilappropriate amount
Instructions
2
Finely chop the boiled bracken, blanched bean sprouts, and chives.
3
Rinse the napa cabbage kimchi in water, mince it, and squeeze out the moisture.
4
Drain the soaked peeled mung beans.
5
Place the peeled mung beans and 500ml of gardenia water in a blender and grind until smooth.
6
In the minced pork, add 0.5 tbsp minced garlic, 1 tbsp seasoned soy sauce, 1 tbsp sesame oil, a little pepper, 1 tbsp sesame seeds, 0.5 tsp salt, and the chopped bracken, bean sprouts, chives, and minced kimchi, then mix well.
7
Add 3 tbsp of glutinous rice flour to the mixture and stir.
8
Add the ground mung beans and mix evenly to complete the batter.
9
Pour a generous amount of cooking oil into a pan and heat over high heat.
10
Place the mung bean batter onto the heated pan and fry until golden brown over high heat.