Nokdujeon is a popular street food in Korea where it is sold at public markets and much documented by Youtubers. The mung beans are ground fresh, creating a somewhat fluffy interior, while the hard frying creates a super crispy exterior. Traditionally, Nokdujeon is fried in beef fat. If you have beef fat on hand, try it out for a true taste of Korean street food.
*recipe by Chef Paul Wang
2 c. dried mung beans or dried split yellow lentils, soaked in water overnight
8 oz. Mother-in-Law’s HOUSE Napa Cabbage Kimchi, chopped
¼ c. sweet rice flour
4 oz. bean sprouts
6 scallions, 1” slices
8 oz. ground pork
1 egg
2 tbsp. soy sauce
1 tbsp. rice wine vinegar
2 garlic cloves, minced
1” knob ginger, minced
2 tsp. kosher salt
1 tsp. black pepper
1 tbsp. sesame oil
1 c. vegetable oil (for frying)
Directions:
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Rinse soaked mung beans in cold water, drain.
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In a blender, add mung beans and 1 c. cold water and blend until mung beans are smooth.
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In a large bowl, combine kimchi, sweet rice flour, bean sprouts, scallions, ground pork, egg, soy sauce, rice wine vinegar, garlic, ginger, salt, black pepper and sesame oil.
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Pour mung bean paste into the vegetable meat mixture and mix together well.
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Heat ½ c. vegetable oil in a large nonstick pan over medium high heat.
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Pour ½ c. pancake batter into the pan and pat down to a ½” thick disk.
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Fry pancakes for 4 minutes on each side, or until the center is cooked and the edges are golden brown.
- Transfer pancakes onto a paper towel lined plate. Serve immediately.