Nokdu Jeon (Mung Bean Pancake)

Selina S. Lee's avatar
Selina S. Lee

Ingredients

  • 1 1/2
    cup Dried shiitake mushroom
    sliced
  • 6
    oz Bean sprouts
  • 1 1/2
    cup Mung bean
    peeled
  • 4
    Scallions
  • 1/4
    teaspoon Ground black pepper
  • 1
    teaspoon Kosher salt
  • 4
    tablespoon Canola oil
  • 1
    teaspoon Granulated white sugar
  • 1/2
    Small yellow onion
    finely chopped
  • 1/3
    cup Soy sauce
  • 1/4
    teaspoon Ground black pepper
  • 2
    tablespoon Brown rice vinegar

Instructions

1
Soak 1 1/2 cup Mung bean (peeled) in cold water for 4 hours then rinse and drain. Soak 1 1/2 cup Dried shiitake mushroom (sliced) for 30 min - 1 hour. Using your hand, squeeze out any excess liquid. In a medium pot, bring 5 cups of water to boil. Add 6 oz
2
Finely chop 4 Scallions mushrooms, and bean sprouts. Using kitchen shears, trim off any tough stems from the mushroom.
3
In a blender, add soaked beans and ¼ cup of water to blend. Transfer the blended mix to a bowl, and chopped bean sprouts, mushrooms, and scallions. Season it with 1 teaspoon Kosher salt and 1/4 teaspoon Ground black pepper.
4
On a large non-stick frying pan over medium heat, add 4 tablespoon Canola oil. Once the frying pan is heated, add the mix using a spoon. Add 2 tablespoons at a time to form a 3-inch diameter circle. Cook one side for about 2 minutes until the crust is lig
5
To make the dipping sauce: In a small bowl, add 1/3 cup Soy sauce, 2 tablespoon Brown rice vinegar, 1 teaspoon Granulated white sugar, 1/4 teaspoon Ground black pepper with 1/2 Small yellow onion (finely chopped). Mix together until well-combined.
6
Mung bean pancakes are best served hot with the onion dipping sauce on the side.
Selina S. Lee's avatar
Soak 1 1/2 cup Mung bean (peeled) in cold water for 4 hours then rinse and drain. Soak 1 1/2 cup Dried shiitake mushroom (sliced) for 30 min - 1 hour. Using your hand, squeeze out any excess liquid. In a medium pot, bring 5 cups of water to boil. Add 6 oz