Mung Bean Cakes (Noktu Puchimgae)

Time 1 hour 30 minutes
Yields Makes 50 to 60 cakes
Mung Bean Cakes (Noktu Puchimgae)

Soak the dried mung beans in cold water for at least 2 hours.


Soak the mushrooms in cold water for about 1 hour. Squeeze the liquid from the mushrooms, cut off the stems and discard. Slice the mushrooms and set them aside in a bowl.


Blanch the bean sprouts briefly in boiling water. Rinse them in cold water immediately. Drain and squeeze the water from the sprouts. Set them aside in a second bowl.


Place the pork in a third bowl.


Divide the minced garlic evenly among the bowls of mushrooms, sprouts and pork. Then, add 1 teaspoon of sesame seeds and 1 teaspoon of sesame oil to each bowl. Mix.


Put about 1/3 of the mung beans into a food processor or blender, add 3/4 cup of water and puree. Pour the puree into a large bowl. Repeat with the remaining mung beans.


Add the kimchi, mushrooms, sprouts and pork mixtures into the bowl of mung bean puree. Add the salt and mix thoroughly.


Heat a large nonstick frying pan over medium heat. Sprinkle some oil onto the surface. Spoon the batter into circles about 3 inches in diameter. Cook the cakes in batches until they are golden brown, 2 minutes a side. Serve with dipping sauce.

Be careful when selecting the mung beans. Check to see that the beans are yellow in color and that the package is not too dated. I discovered that some companies dye their beans, so you might want to choose a more expensive brand for the quality. Mung beans, green bean sprouts and prepared kimchi are sold at Korean markets. Serve with Dipping Sauce, if desired. (see related recipe).

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