Discovering Mung Bean Fritters
My Favorite is Mung Bean Fritters and I first stumbled upon mung bean fritters, or Nokdujeon, during a family trip to Seoul. We had just finished exploring the bustling Gwangjang Market, a treasure trove of Korean street food. The aroma of sizzling, golden fritters wafted through the air, pulling us toward a small stall. I watched in awe as the vendor expertly flipped the fritters, their crispy edges catching the sunlight. The first bite was a revelation—dishes and crispy on the outside, tender and flavorful on the inside. I knew I had to recreate this magical experience at home.
Preparing the Ingredients
Back in my kitchen, I set out to make these fritters myself. I started by soaking dried mung beans, which were surprisingly simple to prepare. After a few hours of soaking, I drained them and blended them into a coarse batter. The smell of the soaked beans brought me back to that market stall, and I felt a rush of excitement. I chopped up fresh scallions and kimchi, adding a savory and tangy punch to the mixture. Mixing it all together, I could already tell these fritters would be a hit.
Cooking the Fritters
The real fun began when I heated up the pan and started frying the fritters. The sound of the batter sizzling in hot oil was music to my ears. I ladled the mixture into the pan, spreading it into thin rounds. Watching them turn golden brown was like witnessing a culinary transformation. Each fritter developed a crispy crust while maintaining a soft, flavorful center. The aroma filled my kitchen, and I could hardly wait to taste my creation.
Enjoying the Fruits of My Labor
Finally Mung Bean Fritters, I plated the fritters and served them with a simple dipping sauce made of soy sauce, vinegar, and a touch of pepper. Taking that first bite, I was transported back to Seoul. The fritters were everything I remembered—crispy, savory, and utterly delicious. As I shared them with my family, the joy on their faces confirmed that this recipe was a success. These mung bean fritters had not only captured the essence of Korean street food but had also become a cherished recipe in my own kitchen.
Table of Contents
Chef’s Notes-Mung Bean Fritters
- When grinding the mung beans, aim for a coarse, sand-like texture. This will help achieve the right consistency for the fritters. Too smooth or too chunky can affect the texture of the fritters.
- For best results, use enough oil to coat the bottom of the pan. This ensures an even crisp on each fritter. If the oil is too little, the fritters might stick and won’t be as crispy.
- Fry the fritters in batches to avoid overcrowding the pan. Overcrowding can lower the pan’s temperature and result in soggy fritters.
- Allowing the fritter mixture to rest for a few hours helps the flavors meld together and improves the texture. It’s worth the wait for a more cohesive and flavorful result.
- Feel free to customize your fritters with additional ingredients. Try incorporating finely chopped bell peppers, carrots, or even a bit of cheese for extra flavor and texture.
Mung Bean Fritters
4
people20
minutes25
minutes250
kcal4
hours4
hours45
minutesDive into the world of Korean cuisine with these crispy Mung Bean Fritters! Perfectly golden brown on the outside and tender on the inside, these savory pancakes are packed with nutritious mung beans and a medley of vegetables. Whether you’re celebrating a special occasion or just craving a delicious snack, these fritters are sure to impress. Inspired by traditional Korean street food, they’re a must-try for any food lover!
Ingredients
- Mung Bean Batter
2 cups dried split mung beans (yields about 4 cups soaked)
3/4 cup cold water
1/2 tsp salt
- Vegetable and Meat Mixture
8 ounces mung bean sprouts
8 ounces fermented cabbage (kimchi)
6-8 green onions (scallions)
4 ounces minced pork (or finely chopped)
2 tsp soy sauce
1 tsp minced garlic
1 tbsp toasted sesame oil
Pinch of salt
- For Frying
Vegetable oil (for pan frying)
- Dipping Sauce
2 tbsp soy sauce
1 tbsp vinegar (adjust to taste)
2 tbsp water
Pinch of black pepper
Pinch of red pepper flakes (optional)
Directions
- Soak and Prepare Mung Beans: Rinse the dried mung beans thoroughly and soak them in water for 3-4 hours. Drain well.
- Mixing Vegetables and Meat: Thinly slice the kimchi and scallions. In a large mixing bowl, combine the kimchi, blanched sprouts, scallions, minced pork, soy sauce, sesame oil, and garlic. Mix until well combined.
- Grinding Mung Beans: In a blender, grind half of the soaked mung beans with 3/4 cup cold water and 1/2 teaspoon salt until you achieve a coarse sand-like consistency. Pour into the vegetable and meat mixture. Repeat with the remaining beans.
- Combining Batter: Gently mix the mung bean batter with the vegetable and meat mixture until evenly distributed.
- Serving: Serve the fritters hot off the pan with the prepared dipping sauce.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- blender
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 250kcal
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 20mg
- Sodium: 400mg
- Potassium: 300mg
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 2g
- Protein: 12g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 8mg
- Iron: 15mg
FAQ-Mung Bean Fritters
Can I make these fritters ahead of time?
Yes, you can prepare the fritters ahead of time. Cook them and let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven to maintain crispiness.
What can I use instead of kimchi?
If you don’t have kimchi, you can substitute it with sauerkraut, pickled vegetables, or a combination of chopped fresh vegetables with a splash of vinegar for tanginess.
Can I make these fritters vegetarian?
Absolutely! Simply omit the ground pork and add extra vegetables or mushrooms. The fritters will still be flavorful and satisfying.
How do I store leftover fritters?
Store leftover fritters in an airtight container in the refrigerator. They can be reheated in a skillet with a little oil or in the oven to keep them crispy.
Can I freeze these fritters?
Yes, you can freeze the cooked fritters. Place them in a single layer on a baking sheet to freeze them individually, then transfer to a freezer bag or container. Reheat from frozen in a skillet or oven for best results.
