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Bindaetteok Mung Bean Pancakes
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5 from 1 vote

Crispy Korean Mung Bean Pancakes (Bindaetteok)

These mung bean pancakes are a way to celebrate my Korean, Japanese, and Taiwanese roots by making dishes that bring warmth and meaning to the table. This crispy, protein-rich, savory Korean pancake is made from blended mung beans and sweet rice, then packed with fresh vegetables and dipped in a delicious sauce for a nourishing and satisfying bite.
Prep Time1 hour
Cook Time20 minutes
Course: main dishes
Cuisine: Korean
Servings: 6 pancakes
Author: Remy Park

Ingredients

  • 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

  • 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.

Notes

  • 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.