Korean Mung Bean Pancake (Traditional Bindaetteok with Pork and Kimchi)
Nokdu-jeon is a traditional Korean mung bean pancake made by soaking dried mung beans for at least six hours, grinding them into a thick, starchy batter, and mixing in ground pork, mung bean sprouts, squeezed kimchi, and scallions before pan-frying in oil. The extended soaking is critical-undersoaked beans leave gritty particles that no amount of blending will smooth out, and the natural starch in the batter holds the pancake together without flour or egg. Kimchi must be thoroughly squeezed of its liquid before chopping fine, or the excess moisture thins the batter and prevents crisping. Cooking over medium heat for three to four minutes per side caramelizes the mung bean starch into a crackly golden crust, while inside the pork juices mingle with kimchi's tang and the earthy, slightly sweet flavor of the bean itself.
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Instructions
- 1
Blend soaked mung beans with a little water into a thick batter.
- 2
Chop sprouts and finely chop squeezed kimchi.
- 3
Combine batter with pork, sprouts, kimchi, scallion, salt, and pepper.
- 4
Heat oil and ladle batter into round pancakes.
- 5
Cook over medium heat 3–4 minutes per side until golden.
- 6
Drain briefly on paper towel and serve warm.
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