Crispy Korean Mung Bean Pancakes (Bindaetteok)

What is Bindaetteok (빈대떡)?

Bindaetteok, or Korean pancakes, are a beloved Korean snack that’s naturally gluten-free and easy to make at home. The batter is traditionally made by blending soaked mung beans and rice, creating a flourless, high-protein base that fries up crispy and golden. 

These savory pancakes are often filled with a mix of meat and vegetables, but I love making mine completely plant-based by loading them up with fresh, vibrant veggies instead. The result? A hearty, satisfying dish that’s vegan, protein-rich, gluten-free, and incredibly delicious!

Why You’ll Love This Mung Bean Pancake Recipe

These vegan mung bean pancakes are crispy on the outside, tender on the inside, and packed with delicious flavors. Instead of meat, I love using a mix of fresh vegetables for extra texture and natural sweetness. The flourless batter, made from blended soaked mung beans and sweet rice, fries up golden and crisp – no wheat flour needed. If you love crispy, savoury bites, you might also enjoy these Korean vegetable pancakes for a slightly different take.

Of course, no savory pancake is complete without a dipping sauce! While tamari works well, I love to enhance it with sesame oil, salt, and pepper for extra depth. This multi-purpose sauce pairs beautifully with other dishes like homemade vegan dumplings. If you’re looking for a comforting meal to serve alongside these pancakes, vegan dduk guk (Korean rice cake soup) makes the perfect cozy pairing.

This is also a great recipe to help clean out the fridge – mix in bell pepper, leeks, zucchini, or carrots for extra colour and flavour. I like to sauté the veggies beforehand to bring out their sweetness, but you can also add them raw. These pancakes cook easily in a pan but can also be made on a grill for a slightly smoky taste.

Ingredients You’ll Need

Here’s everything you’ll need to make these mung bean pancakes! Check the full recipe card below for the full details and exact measurements.

Pancake Base

• Dried mung beans: These protein-packed beans create the hearty base of the pancakes. You’ll typically find them at Asian markets.
• Sweet glutinous rice: Adds a slight chewiness to the texture.​ Although this sweet rice is labeled glutinous rice it’s gluten-free! If you have to, you can substitute brown rice flour for sweet glutinous rice but the pancakes will be slightly denser and less chewy – adding ½ teaspoon of tapioca or potato starch can help improve the texture.

Veggie Filling

• Shredded cabbage or carrots: Introduce a mild sweetness and crunch.​ Green cabbage works better than purple, which can bleed. 
• Shiitake mushrooms: Offer an earthy depth; button mushrooms can be a substitute.​
• Mung bean sprouts: Provide a fresh, crisp texture.​ These can be found in the produce section.
• Green onion: Impart a subtle sharpness.​
• Shallot: Adds a gentle, sweet onion flavour; red onion can be used if needed.​
• Zucchini: Contributes moisture and a tender bite; yellow squash is an alternative.​

Dipping Sauce Ingredients

• Gluten-free soy sauce: Delivers the essential umami taste.​
• Toasted sesame oil: Imparts a nutty aroma.​
• Scallions: Add freshness and a mild bite.​
• Toasted sesame seeds: Provide a subtle crunch and nuttiness.​
• Salt and black pepper: To season the sauce to your liking.

How to Make Mung Bean Pancakes

Recipe Tips

• Don’t rush the soak: The mung beans need time to absorb water – this helps create a creamy batter and makes them easier to digest.
• For the crispiest pancakes, don’t skimp on neutral oil! Using enough oil in your pan helps achieve that perfect golden crunch.
• Get creative with veggies: If you don’t have cabbage, try zucchini, spinach, or even kimchi for a tangy twist. If you love the bold flavours of kimchi, try it in this easy vegan kimbap recipe (Korean rice rolls).
• Be patient when flipping, as these are dense pancakes.

Storage Tips

• Refrigerate: Store leftovers in an airtight container with parchment paper between pancakes. Keeps fresh for up to 3 days. 
• Freeze: Once cooled, layer them with parchment and store in a freezer-safe bag for up to a month. 
• Reheat: For best results, reheat in a skillet over medium heat to bring back the crisp texture.

Recipe Variations

• Spicy Kimchi Bindaetteok: Mix in chopped kimchi for a punch of heat and tanginess.
• Herb-Infused: Add fresh chives or perilla leaves for an aromatic twist.
• Mushroom Lover’s: Swap half the veggies for extra mushrooms for a deeper umami kick.

Recipe FAQs

I hope you’ll try making this nokdu bindaetteok at home! It’s a beautiful example of how simple, plant-based ingredients can create something incredibly flavourful and satisfying. Whether you’re celebrating a special occasion or just in the mood for something crispy and comforting, these vegan mung bean pancakes are a must. Let me know if you make them – I’d love to hear how they turn out!