 | | ▲Nokdujeon (mung bean pancake) (Korean Bapsang) |
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Makes about 12, 12-cm
(5-inch) pancakes
Ingredients:
• 2 cups dried mung beans
(yields about 4 cups soaked)
• 230 grams (8 ounces) sukju namul (mung bean sprouts)
• 230 grams (8 ounces) kimchi
• 6-8 scallions
• 110 grams (4 ounces) pork, ground or finely chopped
• 2 teaspoons soy sauce
• 1 teaspoon garlic
• 1 tablespoon sesame oil
• Salt
• Vegetable oil for pan frying (For convenience, I buy “peeled and split” beans. The quality of mung beans make a big difference in the taste of the pancakes, so be sure to buy quality beans.)
1.Rinse and soak the mung beans in water for 3-4 hours. Drain.
2. Meanwhile, cook the mung bean sprouts in boiling water for about 2 minutes. Rinse in cold water to stop cooking. Drain and gently squeeze out excess water.
3. Thinly slice the kimchi and scallions. In a large bowl, combine the kimchi, bean sprouts, scallions, meat, soy sauce, and garlic. Mix well.
4. In a blender, grind 2 cups of the soaked beans in 1 cup of cold water with 1/2 teaspoon of salt until it has a coarse, sand-like 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.
5. Heat 1 tablespoon of oil in a non-stick pan over medium to medium-high heat. 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.
By Ro Hyo-sun
See more recipes at www.
koreanbapsang.com.
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