Korean Mung Bean Pancake/Nokdujeon
Korean Mung Bean Pancake
Servings: 3 people
Calories:
Ingredients
- 1 cup mung beans
- 5 cup water for soaking mung beans
- 1/2 cup sweet rice grain
- 3 cup water for soaking sweet rice
- 5 oz pork finely diced
- 1 tsp garlic finely minced
- 1 tsp sake
- 1 cup fermented kimchi finely diced
- ⅓ cup sweet rice flour
- ⅔ cup water add to sweet rice flour
- 1 tsp salt
- ⅛ tsp black pepper
- 4-5 tbsp cooking oil
Instructions
- Wash mung beans and soak in water over night. Wash sweet rice grain and soak in water over night. (or soak for 5-6 hours) Rinse and drain. Set aside.
- Scoop mung beans and rice into the food grinder in small batches. If needed add 1-2 tbsp of water to loosen up the consistency before grinding each batch. Set aside.
- Chop pork into bite size cubes. Add garlic, saki, pinch of salt, pinch of pepper. Mix well and set aside.
- Chop kimchi into bite size cubes and chop spring onions. Set aside.
- Combine ⅓ sweet rice flour with ⅔ cup water and make a slurry. Set aside.
- Into a big mixing bowl combine the mung bean paste, pork, kimchi, spring onions, salt, garlic powder, black pepper and mix well. Pour sweet rice flour slurry and mix well.
- Heat pan to low/medium high. Add oil to the pan. Drop the pancake batter into the pan, ½ ladle full at a time. Use a flat spoon to gently flatten the pancake in a circular motion.
- Cook 4-5 min on each side until golden brown and crispy.
- Yields about 11 pancakes. Best served hot!
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