🇰🇷 South Korea · Food
Nokdu-jeon (Mung Bean Pancake)
By eatmundo · July 12, 2026
A classic savory pancake made from ground mung beans, packed with tangy kimchi and crisp bean sprouts. These golden, crispy cakes are a staple of Korean street markets.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 200g of dried mung beans in water for at least 4 hours until they soften, then drain well.
- 2
Blend the soaked beans with 100ml of water in a food processor until a thick, textured batter forms.
- 3
Chop 150g of well-fermented kimchi and 100g of thinly sliced pork belly into small pieces.
- 4
Combine the batter with 50g of bean sprouts, the chopped kimchi, and pork belly in a large mixing bowl.
- 5
Heat 3 tablespoons of vegetable oil in a non-stick pan over medium heat until it shimmers.
- 6
Pour a ladle of the batter into the pan, flattening it slightly with a spatula to form a pancake about 1cm thick.
- 7
Cook for 5 to 6 minutes per side, pressing down occasionally, until the edges are deep golden brown and crispy.
- 8
Serve hot immediately with a small dipping bowl of soy sauce mixed with a drop of vinegar.
Frequently Asked Questions
Do I need to peel the beans?+
Traditional recipes often use peeled mung beans to keep the color bright yellow, but whole beans work perfectly well.
How do I make it extra crispy?+
Use enough oil and ensure the pan is hot before adding the batter to get that characteristic crust.
Can I use canned bean sprouts?+
Fresh sprouts are much better; canned ones are too soft and will turn the pancake mushy.
What's the trick to flipping?+
Wait until the bottom is thoroughly cooked and firm; if you flip too early, it will crumble.
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