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Nokdu Bindaetteok - Korean Mung Bean Pancake (Traditional)

hannaone | Sep 1, 201002:45 PM     1

I've had a few email requests for a traditional mung bean pancake recipe, so I thought I would share it here also.

There are various commercial mixes available in Korean markets, but this recipe starts with un-ground mung beans instead of a "pre-mix".
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Nokdu Bindaetteok goes at least as far back as the 1600s during the Joseon Dynasty and is recorded in official court records from the 15th to 16th centuries as being served to Royalty and Ming Chinese envoys.

Nokdu Bindaetteok - Mung bean pancake
녹두빈대떡
(Serves 2)
Batter Ingredients :

7 ounces mung beans
12 ounces water (to soak beans)
2 tablespoons rice
3 ounces water (to soak rice)

Other ingredients:

1/2 cup cooking oil

5 ounces pork (shoulder or loin)
Pork Seasoning: 1/2 tablespoon soy sauce
1 clove garlic
1 small green onion
1 teaspoon rice wine
1 teaspoon sesame oil
1 dash ground black pepper

5 ounces mung bean sprouts
Bean Sprout Seasoning:
2 dashes salt
1 teaspoon sesame oil
1 clove garlic

4 1/2 ounces sour kimchi
Kimchi Seasoning:
1/2 teaspoon sugar
1 teaspoon sesame oil
2 dashes kkaesoogeum
3 ounces brackens

Gossari Seasoning:
1 teaspoon clear (soup) soy sauce
1 teaspoon minced garlic
1 teaspoon minced scallion)

Garnish
1 green pepper
1 red pepper
1 scallion

Dipping sauce:
2 tablespoon soy sauce
2 tablespoon vinegar
2 tablespoon sugar

Preparation

Beans and Rice:
Soak mung beans for about 8 hours, reserve the soak water.
Soak the rice for about 3 hours, drain, and rinse.
Place the soaked mung bean, rice, and the mung bean soak water in a blender and grind into a paste, adding a bit more water if needed to obtain a batter like consistancy.

Pork and Pork Seasoning:
Fine chop (mince) the pork.
Fine chop (mince) the garlic.
Fine chop (mince) the green onion.
Place the minced pork, garlic, and green onion into a bowl, add the rest of the seasonings, and mix well.

Bean Sprouts and Bean Sprout Seasoning:
Trim the tails and remove "skins" from the heads.
Bring a pot of water to a boil. Add sprouts and cook for one minute, then quickly remove from heat, drain, and rinse in cold water.
Fine chop (mince)the garlic.
Place sprouts and garlic in a bowl, add the rest of the seasonings, and mix well.

Sour Kimchi and Kimchi Seasoning:
Cut the kimchi into thin strips (Set aside a few leafy sections for garnish), place into a bowl, add all seasonings, and mix well.

Gossari and Gossari Seasoning:
Dried sprouts - Soak in water until softened (about 2 hours), rinse well.
Fresh Fern sprouts - Wash thouroughly in cold running water.
Fresh and Dried - Bring a pot of water to a full boil, add fern sprouts, cook for about two minutes then drain and rinse in cold water.
Fine chop (mince) the garlic.
Place the fern sprouts and garlic into a bowl, add remaining seasonings, and mix well.

Garnish:
Cut the green onion in half lengthwise, then cut cut each half into roughly 1 1/2 inch lengths.
Thin slice the peppers on a diagonal.

Dipping Sauce:
Mix all ingredients well in a small bowl and chill.

Cook

Arrange all ingredient bowls for quick and easy access near your stove.
Heat a well oiled frying pan over medium heat.
Spoon some of the batter into the pan and quickly spread some of each ingredient (except garnish) on top.
Spoon a small amount of batter on top of the "filling".
Lightly press some of each garnish into the batter.
Cook a few minutes until outer edges begin to brown and crisp, then flip, press down slightly, and cook until done (outer edges should be crisp and surface should be a mottled light and dark brown, and crisp along the edges of the garnish).

Serve warm.

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