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Mung bean pancakes recipe (nok-doo jeom or nokdu jeon)
- Cuisine: Korean
- Prep Time: 15 min(s)
- Cook Time: 20 min(s)
- Serves 4–6 as part of a shared meal
Soaking time: 6 hours
Level of difficulty: medium
This is a Korean New Year family favourite. The delicious pan-fried savoury pancakes are made from ground mung beans and topped with chopped vegetables and meat.
You will need to begin this recipe 12 hours ahead.
Ingredients
2 cups mung beans (see note)1 cup pork mince
1 tbsp soy sauce
1 small garlic clove, crushed
½ tsp white sugar
375ml (1½ cups) water
Vegetable oil, for cooking
1 cup chopped kimchi (see note)
1 cup sliced spring onions
3 long red chillies, thinly sliced
Dipping sauce
2 tbsp soy sauce
1 tbsp white vinegar
2 tsp caster sugar
Preparation
Rinse mung beans under running water. Place in a bowl and cover well with water. Soak for at least half a day or overnight, until plump. (If mung beans have skins, rub hard and rinse under water to remove skins. Repeat until beans are yellow and peeled.) Drain mung beans and discard soaking water.Heat a wok over a medium-high heat. Add pork mince, soy sauce, garlic and sugar and dry-fry, stirring, for 2–3 minutes or until golden brown. Transfer to a plate to cool.
Place mung beans and the water in a blender and blend to make a smooth batter.
To make dipping sauce, combine all ingredients.
Heat vegetable oil in a frying pan over a medium heat. Pour in a little of the batter to make an 8cm pancake. Working quickly, add a little pork, kimchi, spring onion and chilli. Cook until pancake is light golden, then turn and cook on other side.
Serve immediately with the dipping sauce.
Note
You can remove the mung bean skins yourself, but it is preferable to buy beans that have already had the skins removed.
Kimchi is available at Asian grocers.
SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
If you enjoyed this Mung bean pancakes recipe (nok-doo jeom or nokdu jeon) then browse more Korean recipes, side dish recipes, meat recipes, luke's lunar new year bitesize recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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| Restaurant | Book Online | Suburb | |
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| 2. | Mapo Korean Restaurant | Adelaide | |
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| 5. | Se Joung | Campsie | |
| 6. | Great River Korean Barbecue | Adelaide | |
| 7. | Seoul Restaurant | Melbourne | |
| 8. | Korea Palace | Melbourne | |
| 9. | Kimchi Grandma | Carnegie | |
| 10. | JJ Jackson | Brisbane |
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