NOKDUJEON OR NOKDU BINDAETTEOK (MUNG BEAN PANCAKES)
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
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.
GINGERY MUNG BEAN SPROUTS PANCAKE
This is a savory pancake. Make it with plenty of mung bean sprouts! Unlike other bean sprouts, mung sprouts are eaten cooked in Japan. They are economical and nutritious! I created this recipe for my wheat-free diet, but if you like go ahead and use wheat flour for barley flour. It tastes like good old Japan to me!!
Provided by Allrecipes Member
Categories Vegetable Side Dishes
Time 23m
Yield 1
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together ginger, tamari, sea salt, barley flour, and water. Stir in mung bean sprouts, coating the sprouts with the batter. You may want to break some sprouts into smaller pieces before adding to the batter.
- Heat vegetable oil and sesame oil in a large skillet over medium heat. Reduce heat to low, and pour in batter to make one 6 inch pancake. Cook for about 4 minutes on each side. Serve hot or cool. Sprinkle cayenne pepper or more soy sauce over the cooked pancake if you like!
Nutrition Facts : Calories 347.7 calories, Carbohydrate 55.1 g, Fat 10.6 g, Fiber 8.1 g, Protein 13 g, SaturatedFat 1.7 g, Sodium 1474.3 mg, Sugar 8.1 g
BINDAETTEOK (MUNG BEAN PANCAKES)
Provided by Elaine Louie
Categories appetizer
Time 40m
Yield About 20 4-inch pancakes
Number Of Ingredients 14
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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