녹두빈대떡
Nokdu Bindaetteok dates back to at least the late 15th or very early 16th century and was originally considered a “poor man’s pancake”. Today it is a popular appetizer or snack and is served in many Korean restaurants.
Ingredients
Batter Ingredients :
7 ounces mung beans
12 ounces water (to soak beans)
2 Tablespoon rice
3 ounces water (to soak rice)
Other ingredients:
1/2 cup cooking oil
5 ounces pork (shoulder or loin)
5 ounces mung bean sprouts
Optional
4 1/2 ounces sour kimchi
3 ounces gossari (fern sprouts/fern brakken)
Pork Seasoning:
1/2 tablespoon soy sauce
1 clove garlic
1 small green onion
1 Teaspoon rice wine
1 Teaspoon sesame oil
1 dash ground black pepper
Bean Sprout Seasoning:
2 dashes salt
1 Teaspoon sesame oil
1 clove garlic
Kimchi Seasoning (if adding kimchi):
1/2 Teaspoon sugar
1 Teaspoon sesame oil
2 dashes kkaesoogeum — (sesame salt)
Gossari Seasoning (if adding Gossari):
1 Teaspoon clear (soup) soy sauce
1 Teaspoon minced garlic
1 Teaspoon minced scallion
Garnish
1 green pepper
1 red pepper
1 scallion
Dipping sauce:
2 Tablespoon soy sauce
2 Tablespoon vinegar
2 Tablespoon sugar
Alternate For Dipping:
Honey
Directions
Preparation
- Beans and Rice:
- Soak mung beans for about 8 hours, reserve the soak water.
- Soak the rice for about 3 hours, drain, and rinse.
- Place the soaked mung bean, rice, and the mung bean soak water in a blender and grind into a paste, adding a bit more water if needed to obtain a batter like consistancy.
- Pork and Pork Seasoning:
- Fine chop (mince) the pork.
- Fine chop (mince) the garlic.
- Fine chop (mince) the green onion.
- Place the minced pork, garlic, and green onion into a bowl, add the rest of the seasonings, and mix well.
- Bean Sprouts and Bean Sprout Seasoning:
- Trim the tails and remove “skins” from the heads.
- Bring a pot of water to a boil. Add sprouts and cook for one minute, then quickly remove from heat, drain, and rinse in cold water.
- Fine chop (mince)the garlic.
- Place sprouts and garlic in a bowl, add the rest of the seasonings, and mix well.
- Sour Kimchi and Kimchi Seasoning:
- Cut the kimchi into thin strips (Set aside a few leafy sections for garnish), place into a bowl, add all seasonings, and mix well.
- Gossari and Gossari Seasoning:
- Dried sprouts – Soak in water until softened (about 2 hours), rinse well.
- Fresh Fern sprouts – Wash thoroughly in cold running water.
- Fresh and Dried – Bring a pot of water to a full boil, add fern sprouts, cook for about two minutes then drain and rinse in cold water.
- Fine chop (mince) the garlic.
- Place the fern sprouts and garlic into a bowl, add remaining seasonings, and mix well.
- Garnish:
- Cut the green onion in half lengthwise, then cut cut each half into roughly 1 1/2 inch lengths.
- Thin slice the peppers on a diagonal.
- Dipping Sauce:
- Mix all ingredients well in a small bowl and chill.
Cook
Arrange all ingredient bowls for quick and easy access near your stove.
Heat a well oiled frying pan over medium heat.
Spoon some of the batter into the pan and quickly spread some of each ingredient (except garnish) on top.
Spoon a small amount of batter on top of the “filling”.
Lightly press some of each garnish into the batter.
Cook a few minutes until outer edges begin to brown and crisp, then flip, press down slightly, and cook until done (outer edges should be crisp and surface should be a mottled light and dark brown, and crisp along the edges of the garnish).
Serve warm with the dipping sauce or simply drizzle with warmed honey.