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.
• 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.

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)

---

• Author: Remy Park
• Total Time: 1 hour 20 minutes
• Yield: 6 pancakes 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

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.

---

Ingredients

Units USM Scale 1x2x3x

• 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

---

Instructions

1. 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.
2. 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.
3. Add your veggies into your mung bean batter and mix well.
4. 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.
5. Serve with your dipping sauce and enjoy.

View this post on Instagram

A post shared by Remy Morimoto Park | Vegan (@veggiekins)

• Prep Time: 1 hour
• Cook Time: 20 minutes
• Category: main dishes
• Method: frying
• Cuisine: Korean