Nokdu-bindaetteok (Mung Bean Pancake) (Restaurant Copycat)
⏱️ 35 minutes👥 4 servings❤️ Taste: /10
Nutrition Facts
Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag
Health Benefits
Gut Health8/10
Anti-Inflammatory7/10
Blood Sugar Control7/10
Ingredients
- •- 2 cups dried mung beans, soaked overnight
- •- 1 cup kimchi, finely chopped
- •- 3 green onions/scallions, thinly sliced
- •- 1 medium yellow onion, minced
- •- 1 cup mung bean sprouts, coarsely chopped
- •- 2 fresh green chilies, finely diced
- •- 2 cloves garlic, minced
- •- 1 tsp sea salt
- •- 1/2 tsp freshly ground black pepper
- •- Vegetable oil for frying
Instructions
- 11. Drain soaked mung beans. Process in food processor until smooth paste forms.
- 22. Transfer paste to large bowl. Mix in kimchi, scallions, onion, bean sprouts, chilies, garlic, salt and pepper.
- 33. Heat cast iron skillet over medium-high heat. Add 2 tbsp oil.
- 44. Ladle 1/3 cup batter per pancake. Spread into 5-inch circle.
- 55. Cook until edges turn golden brown, about 3 minutes.
- 66. Flip carefully, cook additional 2-3 minutes until crispy.
- 77. Transfer to paper towels. Repeat with remaining batter.