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Bindaetteok Mung Bean Pancakes
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5 from 1 vote

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

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.
Prep Time1 hour
Cook Time20 minutes
Course: main dishes
Cuisine: Korean
Servings: 6 pancakes
Author: Remy Park


  • 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.