Korean Mung Bean Pancake (Traditional Bindaetteok with Pork and Kimchi)
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
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.
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The extended soaking is critical because 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 a proper crust from forming. Cooking over medium heat for three to four minutes per side caramelizes the mung bean starch into a crackly golden crust, while the pork juices and kimchi's tang settle into the earthy, slightly sweet flavor of the bean itself. Using enough oil and sliding a spatula fully under the pancake in one motion prevents tearing during the flip, and keeping the heat steady ensures even browning across the surface.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Blend the 350 g soaked mung beans with a little water added gradually.
Stop when no gritty bean pieces remain and the batter falls slowly from a spoon, staying thick enough to hold its shape.
- 2Prep
Cut the 120 g mung bean sprouts short so they distribute through the batter.
Squeeze the 100 g kimchi firmly before chopping it fine, then thinly slice the 50 g scallion for even mixing.
- 3Season
Add the 120 g ground pork, prepared vegetables, 1 teaspoon salt, and 0.5 teaspoon black pepper to the mung bean batter.
Mix until the pork is broken up and the fillings are evenly suspended.
- 4Control
Heat a frying pan over medium heat and add the 3 tablespoons cooking oil generously.
Ladle in the batter, spread the edges slightly thinner, and keep each pancake thick enough that it will not tear.
- 5Heat
Keep the heat at medium and cook the first side for 3-4 minutes, pressing lightly.
When the edges look dry and the bottom is set and golden, slide the spatula fully underneath and flip in one motion.
- 6Finish
Cook the second side for another 3-4 minutes so the pork inside is fully cooked and the crust stays crisp.
Transfer briefly to paper towel to drain excess oil, then serve while still hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Nokdu-jeon features a flour-free batter made from soaked mung beans, ground pork, and aged kimchi.
- Finish cue
- When the edges look dry and the bottom is set and golden, slide the spatula fully underneath and flip in one motion.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
70min, 8 ingredients
Category median
30min, 8 ingredients
Based on 80 recipes
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