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.

Bindaetteok Mung Bean Pancakes

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.
  • Garlic

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.

Bindaetteok Mung Bean Pancakes

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.

Bindaetteok Mung Bean Pancakes

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

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)

5 from 1 vote
Servings: 6 pancakes
Prep: 1 hour
Cook: 20 minutes
Korean Mung Bean Pancakes with tofu, veggies and mung bean flour are a crispy gluten-free and vegan snack with a soy-based dipping sauce.


  • 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
  • scallions
  • toasted sesame seeds
  • salt
  • pepper


  • 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.

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About Remy Park

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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    1. Hi! You could try without the rice, but you may need to fry in more oil to make it more of a fritter, to compensate for that :)
  1. I can't stop making this! So delicious, crispy and filling. I even served a little pancake to my 6 month old (salt free). :) thank you for sharing!!
  2. Is there a difference between green and yellow mung beans?? would green mung beans work for this recipe?
    1. Hi Laura! Definitely use yellow mung beans if you can. I have not tried with green but they are definitely different in texture.
  3. We love these and make them all the time! My grown son requests that I make these and “always have some in the fridge “. Made a breakfast version with shredded carrots, toasted walnuts, ginger, cinnamon and nutmeg and they were a hit too. Thanks Remy!

    5 stars