Korean Mung Bean Pancakes Bindaetteok Recipes

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NOKDUJEON OR NOKDU BINDAETTEOK (MUNG BEAN PANCAKES)



Nokdujeon or Nokdu bindaetteok (mung bean pancakes) image

Nokdujeon, aka nokdu bindaetteok, is a type of savory Korean pancake made with ground nokdu (mung beans). These crispy golden brown pancakes are soft on the inside with some crunch from the vegetables. They are deliciously nutty! Makes 8 to 10 5-inch pancakes.

Provided by Hyosun

Categories     Appetizer

Number Of Ingredients 15

2 cups dried peeled and split mung beans* (yields about 4 cups soaked)
8 ounces sukju namul (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
salt
vegetable oil for pan frying
2 tablespoons soy sauce
1 tablespoon vinegar ((or to taste))
2 tablespoons water
pinch of black pepper
pinch of red pepper flakes (gochugaru - optional)

Steps:

  • Rinse and soak the mung beans in water for 3 - 4 hours. Drain.
  • Meanwhile, cook the mung bean sprouts 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 and scallions. In a large bowl, combine the kimchi, bean sprouts, scallions, meat, soy sauce, sesame oil and garlic. Mix well.
  • In a blender, grind 2 cups of the soaked beans in 3/4 cup of cold water with 1/2 teaspoon of salt until it has a coarse, sandlike consistency.
  • Add to the vegetable and meat mixture. Repeat with the remaining beans. Gently mix the mung bean batter until the ingredients are evenly distributed.
  • Heat 2 tablespoons or more of oil in a non-stick pan over medium to medium high heat. (See note.) Ladle the mixture into the pan and spread it evenly into a thin round shape. Cook until the bottom is golden brown (2 - 3 minutes), and turn it over, adding more oil. Press it down with a spatula, and cook for another 2- 3 minutes. Repeat the process with the rest of the mixture.
  • Serve hot off the pan with a dipping sauce.

KOREAN MUNG BEAN PANCAKES (BINDAETTEOK)



Korean Mung Bean Pancakes (Bindaetteok) image

Bindaetteok (Korean mung bean pancakes) are made with ground pork, mung bean puree, mung bean sprouts, and kimchi. There's no added flour in the recipe, which makes this savory snack a wonderful gluten-free dish!

Provided by Holly Ford

Categories     Appetizer     Snack

Time 1h

Number Of Ingredients 14

2 cups dried split peas (mung beans) (rinsed in a few change of water)
1/4 cup short grain rice (rinsed)
1/4 cup water
1/3 lb minced pork
2 cloves garlic (finely minced)
1 1/2 cups fermented kimchi (chopped)
4 oz mung bean sprout (blanched and squeezed to remove moisture.)
3 oz Korean wild fern (sliced, optional)
1/2 cup kimchi juice
1 tbsp soy sauce
salt and pepper (to taste)
green/red chilies (sliced, optional)
1/3 cup soy sauce
2 tbsp rice vinegar

Steps:

  • Combine rinsed mung beans and rice in a large bowl. Add cold water and soak for at least 6 hours up to 24 in the fridge. Drain and rinse them. Set aside.
  • Season minced pork with garlic, salt and pepper and mix well.
  • Put the beans and rice in the blender and process with 1/4 cup water. Add 1/2 cup kimchi juice for the blade to turn and stir a bit in the process so that they can blend easily. Do not over puree, it should be coarsely smooth. Pour the mixture in a large mixing bowl
  • Mix in pork, kimchi, mung bean sprouts, and fern with pureed beans and rice in the bowl.
  • Add soy sauce, salt and pepper and mix well.
  • Heat generous amount of oil in the skillet over medium heat and and spread 2-3 tablespoonful of batter. Cook for 3-5 minutes on each side until it gets golden brown. Serve hot with a dipping sauce
  • To make the dipping sauce, mix soy sauce and vinegar in a small bowl. Serve with pancakes.

Nutrition Facts : ServingSize 4 g

MUNG BEAN PANCAKES (BINDAETTEOK)



Mung Bean Pancakes (Bindaetteok) image

Korean mung bean pancakes, called bindaetteok, are a delicious, savory, irresistible meal in themselves. Packed with ingredients: ground mung beans, rice, kimchi, pork, vegetables, egg, and full of seasonings, they are hearty and unforgettable. I make the pancakes in big batches and keep the...

Categories     Korean pancake

Time 44m

Yield 6 pancakes

Number Of Ingredients 10

2 garlic cloves, minced
2 teaspoons kosher salt
¼ teaspoon ground black pepper
2 teaspoons toasted sesame oil
Silgochu (shredded dried hot pepper) for garnish, optional
vegetable oil
4 ounces (about 1 cup) fresh or soaked and drained fernbrake (gosari)
6 ounces (about 2½ cups) mung bean sprouts), washed and drained
1 large egg
4 green onions chopped

Steps:

  • Combine the skinned mung beans and sweet rice in a large bowl, rinse and drain in cold water a couple of times. Cover with water, and soak overnight (8 hours). Drain. You should have about 2¾ cups of beans and rice.
  • Combine the soy sauce and vinegar in a small bowl to make the dipping sauce. Set aside. Combine the bean and rice mixture and ¾ cup water in the workbowl of a food processor and grind until it's creamy (1 to 2 minutes). Transfer to a large bowl. Add kimchi, green onion, garlic, gosari, mung bean sprouts, pork, egg, kosher salt, ground black pepper, and toasted sesame oil. Mix well.
  • Heat a skillet over medium high heat. Add 1 to 2 tablespoons vegetable oil and swirl it around to coat the bottom of the pan. Add about 1 cup of batter. Spread with the back of a spoon to make a nice 6-inch round pancake. Cook until the bottom turns light golden brown and crunchy, 2 to 3 minutes.
  • Turn it over and cook until the second side turns light golden brown, another 2 minutes. Turn it over once more and cook another 2 minutes on the first side. Add more vegetable oil to the pan if needed. Transfer the pancake to a large plate. Garnish with silgochu (if used). Repeat with the remaining batter.
  • Serve immediately with the dipping sauce on the side.

BINDAETTEOK (MUNG BEAN PANCAKES)



Bindaetteok (Mung Bean Pancakes) image

Provided by Elaine Louie

Categories     appetizer

Time 40m

Yield About 20 4-inch pancakes

Number Of Ingredients 14

2 cups dried mung beans
1/4 cup sweet rice
2/3 cup kimchi liquid (from a large jar of kimchi; if necessary, squeeze kimchi lightly to extract some of its liquid)
1 teaspoon fish sauce, optional
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
Pinch of salt
1 cup kimchi
1/2 cup vegetable oil, or as needed
1/2 cup soy sauce
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 teaspoons Korean ground red pepper
6 scallions, trimmed

Steps:

  • The child can combine the mung beans and rice in a fine-meshed colander. Rinse well with cold water, then drain. Transfer to a bowl and add 8 cups of lukewarm water. Cover the bowl and soak at room temperature for at least 6 hours and up to 24 hours, changing the water once or twice.
  • Make the dipping sauce. The child can combine the soy sauce, sesame oil, rice vinegar and ground red pepper in a small bowl and mix until blended. The adult can mince the scallions and add to the sauce. Set aside at room temperature.
  • Make the pancakes. The child can combine the kimchi liquid, fish sauce (if using), sesame oil, soy sauce, salt, and 1/2 cup water in a small mixing bowl and pour into a food processor. The adult can drain the beans and rice and add to the food processor. Process until the batter is coarse and chunky, not perfectly smooth. Do not overmix. Transfer to a large bowl, finely chop the kimchi and stir into the batter.
  • Fry the pancakes. The child can line a plate with paper towels and set aside. The adult can place a large nonstick skillet over medium heat and add 1 to 2 tablespoons of the vegetable oil. Heat until the oil shimmers. Using a 1/4 cup measure, ladle in the pancake batter, flattening each pancake to 1/3-inch thickness. Cook until crisp and browned on one side, 2 to 4 minutes. Flip the pancakes and cook until browned on the other side, another 2 to 4 minutes. Transfer to the paper towel-lined plate, then to a warmed serving platter and serve with the dipping sauce.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 403 milligrams, Sugar 2 grams, TransFat 0 grams

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