Mungbean pancake (Bindaetteok) is a type of buchimgae that originated in the Pyongan Province. It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape.
In Korea and many other Asian countries, the holiday season is not over until after the lunar New Year, which falls on January 25 this year. Called Seollal (설날) in Korea, it’s one of the two most celebrated traditional holidays. Along with tteokguk (떡국, rice cake soup), nokdujeon (녹두전) is a must for the New Year’s Day feast.
As for my family, these crispy golden brown savory pancakes are a favorite year round! For vegetarians and vegans, you can make this recipe without the meat.
What is nokdujeon?
Nokdujeon is a type of savory Korean pancake made with ground mung bean batter. It’s also called Mungbean pancake bindaetteok (빈대떡) or nokdu bindaetteok (녹두 빈대떡). While nokdujeon is a classic holiday dish, it’s highly popular also as a street food in Korea. You may not be familiar with the word mungbean, but you may be used to eating the sprouts from these beans, which are commonly used in many Asian dishes. The most well known Korean dish made with mung bean sprouts is the side dish called sakju namul.
Importantly, mung beans are highly nutritional and provide many health benefits. Hope you add more mung beans and their sprouts to your diet this new year!
And Don’t Forget # Lifes delicious, so let’s Taste it.!!!!!
- 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
- vegetable oil for pan-frying
- Ingredients for Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon vinegar (or to taste)
- 2 tablespoons water
- pinch of black pepper
- pinch of red pepper flakes gochugaru
- 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.
Since Kimchi is an important component of this recipe, don’t forget to check out my Napa Kimchi recipe and make this first! It keeps in the fridge for weeks and up to 2 months!