I have a strong bonding with South East Asia, not only for my Asian friends but also for my stay in Malaysia and Taiwan. When I was about to go there I had started getting advices like take a luggage full of dry fruits for my stay. And I was like what the hell?? Why am I supposed to carry my local food to a place where I can get fresh taste!!! Certainly I dint and I’m so glad that I never even thought of it; I simply fell in love with South East Asian flavors!
I loved so many new items along with their unique flavors that I can’t recall all the names now. But amongst all the most surprising ones were Stinky Tofu and Kimchi. Later I came to know stinky tofu is a Chinese delicacy & kimchi is a Korean delicacy. These two are extreme ends in their own way; far from our regular flavors. If you haven’t tasted them ever you can never guess its' flavor or taste by any chance.
Now I live far from these lovies and not to mention miss them a lot. Recently I came across a Korean food blog Korean Bapsang and found few recipes with kimchi and suddenly my ‘have to have it now’ mode got turned on. After a thorough search I finally accepted the fact that kimchi is far away now :( Still I picked up the recipe of Nokdujeon or Bindaetteok or Korean Mung Bean Savory Pancake minus kimchi and plus prawn pickle.
Here is the simple recipe of Nokdujeon or Bindaetteok or Korean Mung Bean Savory Pancake.
Preparation Time: 10 mins
Cooking Time: 15 mins
Resting Time: 0 mins
Total Time: 25 mins
Yield: 10-12 pancakes
Mung bean: 1 cup, soaked in 2 cups of water for 12 hrs or overnight
Mung bean sprout: 100g
Carrot: 1, small, peeled & shredded
Spring onion: 1/3 cup, finely chopped
Garlic cloves: 5-6, minced
Minced pork: 100g (I skipped this as it was not available that day)
Soy sauce: 1 tsp
Soy sauce: 1 tsp
Rice flour: 2 tbsp
Kimchi: ½ cup (optional; I replaced it with 2 tbsp of prawn pickle as kimchi is not available around my place; if you can get those be wise to use them)
Oil: ¼ cup
Salt to taste
For Soy dip:
Light low sodium soy sauce: 4 tbsp
Dark vinegar: 2 tbsp
Red pepper powder: 1 tsp
Black pepper powder: 1/2 tsp
Honey: 1½ tbsp
Roasted Sesame seeds: 1 tsp (optional)
Large Non-stick frying pan
Wash the mung beans which are soaked for overnight. If any water remains drain properly. Blanch the mung bean sprout in hot water for 2-3 mins. Drain and run cold water on them immediately to avoid over cooking.
Mix the mung beans and garlic cloves in a blender and blend until a thick dense paste is formed. The paste should be coarse and not very smooth. Transfer the paste in a large mixing bowl.
If you have Kimchi, finely chop it and mix it with the mung beans & garlic paste. I don’t get kimchi here around my place so I used this prawns pickle and mixed 2 tbsp of it with the paste.
Add rest of the ingredients (except oil) in the mixing bowl and mix well.
Add oil on a nonstick frying pan and heat. When the oil is hot, simmer the flame and add 2 tbsp of the mixture in the pan. Flatten a bit to give it a shape of flat disc by pressing the back of the spoon. Make few more pancakes in the pan if there is enough space in the pan. Don’t over crowd the pan. Cook the pancakes for 4-5 mins or until done, flip once and cook the opposite side for another 2-3 mins. Actual cooking time will depend on the thickness of the pancakes.
Remove the pancakes from pan with a slotted spoon and place them on paper towel to get rid of excess oil. In the meanwhile prepare the Soy Dip by mixing all the ingredients in a mixing bowl.
Your Nokdujeon or Bindaetteok or Korean Mung Bean Savory Pancake is ready to be served. Sprinkle some roasted sesame seeds & finely chopped green onion on the pancakes for extra crunch. Serve the hot pancakes with Soy Dip. I bet no other breakfasts can energize you this much! These pancakes are strictly for immediate consumption. If you want to pack it for lunch box, make the pancakes bit thinner and wrap them in metal foil individually, roll & pack them in box. Thus the pancakes will remain warm for longer period.
Have a lovely Day!