From-scratch mung bean pancakes (nokdu-bindaetteok)

Step-by-step cooking

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1. Step 1

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   Plan an 8-hour refrigerated bean soak, 40 minutes active preparation and about 45 minutes pan cooking, around 565 minutes in total. Prepare a large soaking bowl, colander, blender, saucepan, 24 cm frying pan, two spatulas, rack and probe thermometer. Use split hulled yellow mung beans, not whole green beans or mung bean flour. Keep the raw minced pork at 4°C or below; if frozen, thaw covered in the refrigerator beforehand, allowing about 24 hours, not on the counter. The cooking estimate assumes one pancake at a time.

2. Step 2

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   Spread the 200 g beans on a tray and remove stones, debris or damaged beans. Rinse in three changes of cold drinking water, stirring by hand, then drain. Cover with 6 small paper cups water (1080 ml) in the large bowl and refrigerate at 4°C or below for about 8 hours. The pieces should swell and split easily when pressed with a fingernail. Drain and discard the soaking water, rinse once more and drain for 10 minutes. Use fresh measured water for blending; do not reuse soak water.

3. Step 3

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   Pick through the 100 g sprouts, removing slimy pieces, loose seed hulls and discolored root ends. Rinse thoroughly in two changes of drinking water and drain. Bring 720 ml water to a full boil in the saucepan; add sprouts and boil uncovered for 4 minutes, stirring once. Stalks should bend easily and be cooked throughout. Drain, spread on a clean plate to cool, gently squeeze out excess water and chop into 1 cm lengths. Drain kimchi without rinsing, measure 100 g and chop into 1 cm pieces; squeeze lightly so it does not drip.

4. Step 4

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   Trim scallion roots and wilted leaves, wash between the layers, dry and finely slice the 20 g stalk. Peel garlic, rinse and mince. If using the onion, remove the skin and dry ends, rinse and slice 2 mm thin. Prepare vegetables before raw meat. On a separate clean surface, open the 100 g minced pork; do not wash it. Break up large clumps with a fork, keep covered in the refrigerator and wash hands and meat-contact utensils afterward. Do not let the raw meat touch finished toppings or dipping sauce.

5. Step 5

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   Put the drained soaked beans and 90 ml of the measured blending water in the blender. Pulse in 20–30 second bursts, scraping down only with the motor stopped. Gradually add the remaining 90 ml, for 180 ml total, until thick and spoonable with fine grit but no hard bean pieces. Do not make a thin drink. If the blades cannot turn, add reserve water 1 tablespoon at a time, at most 30 ml. Let a hot motor rest according to its instructions rather than running continuously.

6. Step 6

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   Mix the bean puree with the cooled chopped sprouts, squeezed kimchi, pork, scallion, garlic, 2 teaspoons soy sauce and ¼ teaspoon salt; add the optional pinch of pepper. Fold until the pork is evenly dispersed. Do not taste this raw batter. In a separate clean bowl, mix the remaining 2 tablespoons soy sauce with 1 tablespoon vinegar and 1 tablespoon drinking water; add the optional onion and cover. Weigh or visually divide the batter into six equal portions, keeping waiting portions refrigerated. No additional flour or egg is needed.

7. Step 7

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   Preheat the frying pan over medium heat for 2 minutes. Allocate 1 tablespoon oil per pancake: add 2 teaspoons now, keeping 1 teaspoon for after turning. Spoon in one-sixth of the batter and spread gently into a disc about 12 cm wide and 8–10 mm thick. A quiet steady sizzle is right; smoking oil is too hot. Smooth the edge without repeatedly pressing the center. Cook the first side for 3–4 minutes, until the underside is deep golden and the edge has set.

8. Step 8

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   Slide two spatulas under the pancake and turn carefully. Drizzle its remaining 1 teaspoon oil around the edge. Cook the second side for 3–4 minutes over medium heat. Insert a clean probe sideways into the center: it must reach at least 74°C in several places, with no wet raw-bean paste or raw pork. If browned outside but cool inside, lower the heat and cook another 1–2 minutes per side, checking again. If it breaks when lifted, let the next one set for another minute before turning. Do not use color alone to judge safety.

9. Step 9

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   Transfer to a rack for 1–2 minutes so steam escapes; do not stack or seal while hot. Cook the remaining five portions the same way, using the allocated oil and checking the centers. Wipe away burnt crumbs carefully with a paper towel held in tongs after taking the pan off the heat. Serve two pancakes per person with the separate onion-soy dip. The crust should be crisp and brown, the interior tender and fully set rather than dry or gummy. Cut into wedges with clean scissors and dip lightly.