Nokdujeon

Nokdujeon is a delightful Korean pancake made with ground mung beans, providing a unique texture and rich flavor. These vegan pancakes are often enjoyed as a snack or appetizer, perfect for sharing.

Ingredients

• Mung beans - 200 grams
• Water - 300 ml
• Carrot - 50 grams, grated
• Green onion - 2 stalks, finely chopped
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - 2 tablespoons

Steps

1. Soak the mung beans in water for at least 4 hours, or overnight.
2. Drain the soaked mung beans and blend them with 300 ml of fresh water until smooth.
3. In a mixing bowl, combine the mung bean puree, grated carrot, chopped green onion, minced garlic, salt, and black pepper. Mix well to combine.
4. Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat.
5. Pour a ladleful of the mung bean mixture into the pan, spreading it into a round pancake shape.
6. Cook for about 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side.
7. Repeat with the remaining batter, adding more oil to the pan as needed.
8. Serve hot with dipping sauce, if desired.

Nutrition

• Calories: 200
• Protein: 10 g
• Carbs: 36 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein and fiber.
• Packed with vitamins and minerals from mung beans and vegetables.

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