Crispy and Savory Mung Bean Pancake (Nokdujeon)
Crispy Outside, Chewy Inside! Nokdujeon Recipe That Will Make You Crave Makgeolli
Today, I’m sharing a recipe for ‘Nokdujeon’ (Mung Bean Pancake), which is wonderfully crispy on the outside and richly savory on the inside. It offers a different charm than Kimchi Jeon and is a perfect traditional Korean dish to enjoy with makgeolli (rice wine) on a rainy day or for a special occasion. By grinding soaked mung beans and rice together, we achieve a delightfully chewy texture, and adding bean sprouts, bracken, and minced pork creates a bountiful flavor. This recipe uses a golden ratio, making it easy for anyone to create. Enjoy delicious Nokdujeon at home that rivals those from restaurants!
Main Ingredients- Soaked Mung Beans: 1 paper cup (soaked in water for over 2 hours)
- Soaked Rice: 1/3 paper cup (soaked in water for over 2 hours, then drained)
- Blanched Bean Sprouts: 1/2 paper cup (coarsely chopped)
- Boiled Bracken Fern: 1/2 paper cup (coarsely chopped)
- Minced Pork: 1/2 paper cup
- Finely Chopped Kimchi: 1/2 paper cup
- Chopped Scallions: 1/2 paper cup
- Salt: to taste
- Cooking Oil: generously
Pork Seasoning Ingredients- Salt: 1/3 teaspoon
- Mirin (or Rice Wine): 1 teaspoon
- Black Pepper: a pinch
Bean Sprout Seasoning Ingredients- Salt: to taste
- Sesame Oil: to taste
Bracken Fern Seasoning Ingredients- Soy Sauce: 1/2 teaspoon
- Sesame Oil: to taste
- Salt: 1/3 teaspoon
- Mirin (or Rice Wine): 1 teaspoon
- Black Pepper: a pinch
Bean Sprout Seasoning Ingredients- Salt: to taste
- Sesame Oil: to taste
Bracken Fern Seasoning Ingredients- Soy Sauce: 1/2 teaspoon
- Sesame Oil: to taste
- Soy Sauce: 1/2 teaspoon
- Sesame Oil: to taste
Cooking Instructions
Step 1
First, season the minced pork. In a bowl, combine the minced pork with 1/3 teaspoon of salt, 1 teaspoon of mirin (or rice wine), and a pinch of black pepper. Mix well. This step helps to remove any porky smell and enhances the flavor.
Step 2
Rinse the blanched bean sprouts under running water and squeeze out any excess moisture. Coarsely chop them. Place the chopped sprouts in a bowl, add a pinch of salt and a dash of sesame oil, and gently mix. Season them lightly so the fresh crunch of the sprouts is preserved.
Step 3
Coarsely chop the boiled bracken fern into bite-sized pieces. Heat a pan over medium heat and add 1/2 teaspoon of soy sauce and a dash of sesame oil. Sauté the bracken fern briefly. This softens its slightly bitter taste and adds a nice aroma.
Step 4
In a blender, combine the soaked mung beans, the drained soaked rice, and 1/2 paper cup of water. Blend until smooth. It’s best to blend it so that the rice grains are still slightly discernible, rather than making it perfectly smooth. This will enhance the texture of the Nokdujeon. Adjust the batter consistency; it shouldn’t be too watery.
Step 5
Add the seasoned minced pork, dressed bean sprouts, dressed bracken fern, finely chopped kimchi, and chopped scallions to the blended mung bean batter. Mix everything thoroughly to ensure all ingredients are evenly distributed. Feel free to adjust the amount of kimchi to your preference.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium-high heat. Ladle about one dipperful of the Nokdujeon batter into the hot pan and spread it thinly. Make sure the pan is sufficiently hot before adding the batter to prevent sticking and ensure a crispy finish. Avoid making the pancakes too thick, as they might not cook through in the center.
Step 7
Cook over medium heat until the bottom is golden brown and crispy. Then, flip the pancake and cook the other side until golden brown. Flip occasionally to ensure even cooking and a crispy exterior. Once beautifully golden and crispy, transfer the Nokdujeon to a plate. Enjoy this delicious treat, which pairs perfectly with makgeolli!
