Korean Mung Bean Pancakes – Bindaetteok/빈대떡 (vegan, gluten free)
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ShreddThese savory Korean Mung Bean Pancakes are a popular snack that happens to be gluten-free, and now vegan! These crispy treats are packed with veggies.
What is Bindaetteok/빈대떡?
Bindaetteok, or Korean Mung Bean Pancakes, are a beloved snack that’s easy to make at home. The traditional recipe is gluten-free because it’s made with mung bean and rice flour. Often, they’re filled with meat and veggies. In my take, I like to fill my pancakes with lots of vegetables.
The result is a savory snack that’s vegan, high in protein, gluten-free and SO delicious.
Ingredients for Korean Mung Bean Pancakes
Here’s what you need to make tofu-stuffed mung bean pancakes:
- Dried mung beans. You can find these at most Asian markets.
- Sweet rice. This is sometimes labeled glutinous rice (but it’s gluten-free!)
- Tamari. Or use soy sauce if you’re not gluten-free.
- Sesame oil
- Gochugaru, which is Korean red pepper flakes.
- Maple syrup. Another sweetener will also work as a substitute.
Vegetarian Pancake Filling
There are dozens of tasty ways to fill your Korean pancakes. Here’s what I like to use:
- Shredded cabbage. Green works better than purple, which can bleed. Carrots make a wonderful addition, too!
- Shiitake mushrooms. Or your favorite kind of mushroom!
- Mung bean sprouts. These are in the produce section.
- Green onions and shallots.
Mung Bean Pancake Dipping Sauce
Of course, no savory pancake is complete without a dipping sauce! You can use plain tamari, but I like to amp it up with sesame oil, salt, and pepper.
By the way, this multi-purpose sauce is great with all kinds of treats, including Vegan Gluten-Free Dumplings/Postickers.
Other Filling Options
If you want to experiment with other fillings, go for it!
Or, add other veggies like bell pepper, leeks, zucchini, and carrots. This is a great recipe to help you clean out the fridge!
I personally like to sauté the veggies and fillings in advance because it adds extra flavour. However, you can add them raw as well! They are easily made in a pan but can also be made on a grill.
Tip: Be patient when flipping, as these are dense pancakes.
More Vegan Korean Recipes to Try
- Candied Korean Sweet Potato Goguma Mattang (고구마 맛탕)
- Vegan Japchae (Korean Glass Noodle Stirfry)
- Onigiri Chazuke (vegan, gluten free)
If you make these vegan Mung Bean Pancakes, be sure to let me know what you think with a comment below!
Korean Mung Bean Pancakes - Bindaetteok/빈대떡 (vegan, gluten free)
- 1 cup dried mung beans
- 1/4 cup sweet rice glutinous rice
- 1/2 tsp salt
- veggie filling
- 3/4 cup shredded cabbage or carrots
- 4-5 shiitake mushrooms thinly sliced
- 1 cup mung bean sprouts
- 5 green onions
- 1 large shallot thinly sliced
- 1/2 zucchini thinly sliced
- dipping sauce
- 3 tbsp gluten free soy sauce
- 1 tbsp toasted sesame oil
- toasted sesame seeds
- Rinse your mung beans and rice in cool water 2-3 times and drain. Cover with filtered water and let soak overnight. Drain and set aside.
- Add your drained beans and rice to a blender with 3/4 cups filtered water and salt, and blend until completely smooth. Pour into your large mixing bowl.
- Add your veggies into your mung bean batter and mix well.
- Now, to make your pancakes, heat neutral oil in a large pan over medium heat. Be generous and make sure the pan is evenly coated. Add about 1/2 cup batter to the pan and use the back of a spoon to spread into a nice circular shape. Make sure the height of the pancake is not too thick, and let cook for 2-3 minutes on medium low heat until golden brown on the surface. Flip and repeat with remaining batter.
- Serve with your dipping sauce and enjoy.
Nutrition information is automatically calculated, so should only be used as an approximation.