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
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)
Rinse soaked mung beans in cold water, drain.
In a blender, add mung beans and 1 c. cold water and blend until mung beans are smooth.
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.
Pour mung bean paste into the vegetable meat mixture and mix together well.
Heat ½ c. vegetable oil in a large nonstick pan over medium high heat.
Pour ½ c. pancake batter into the pan and pat down to a ½” thick disk.
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.