Nok Doo Bindaetteok
A working-class dish traditionally served at weddings, this mung bean, pork and kimchi pancake is an example of the North Korean style, with beans and kimchi instead of flour and seafood as in the South. Most often it’s washed down with an unfiltered rice wine called makgeolli–a favorite of farmers and, these days, rappers. Besides that, it’s Un Hee Han’s daughter’s favorite comfort food.
1 lb. dry yellow mung beans (needs advance preparation)
1 lb. pork loin, minced
1/2 lb. cabbage kimchi*, drained, julienned
Garnish: sliced hot red chili or scallion
*Available at Korean markets
1. Place mung beans in a bowl. Wash repeatedly until water runs clear and bubbles disappear, maybe 5-6 times. Cover with about 1 inch of water (Un Hee Han uses the top joint section of her index finger to measure). Let soak 4 hours. Strain and puree in small batches until smooth, adding some of the soaking water to reach a light batter consistency.
2. Mix all ingredients together. In well-oiled small skillet, ladle 4 oz. of batter (about 4 inches in diameter and 1/4 inch thick) and sauté in batches over medium-low heat until it solidifies and browns around the edges, 5-7 minutes. Flip and repeat. Makes 10-12 pancakes.
Serve warm with
Dipping sauce – mix together:
3 Tbs. soy
1 tsp. minced garlic
1 tsp. chopped scallion
1 tsp. sesame oil
1 tsp. toasted sesame seeds
1/4 tsp. blk pepper