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Bindaetteok Mung Bean Pancakes

Korean Mung Bean Pancakes – Bindaetteok/빈대떡 (vegan, gluten free)

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


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.


Units Scale
  • 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
  • 45 shiitake mushrooms, thinly sliced
  • 1 cup mung bean sprouts
  • 5 green onions
  • 1 large shallot, thinly sliced
  • 1/2 zucchini, thinly sliced

dipping sauce


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