Bindaetteok (Korean Mung Bean Pancakes)

Bindaetteok is a savory Korean mung bean pancake made with ground beans, pork, kimchi, and fresh vegetables. The batter comes together quickly after a simple soak, and the pancakes fry up crisp and golden in minutes. Naturally gluten-free when made with gluten-free kimchi, they’re great for snacks, gatherings, and everyday Korean home cooking.

The first place I visited after moving back to Seoul was Gwangjang Market. I went straight for the bindaetteok (빈대떡). I had missed that nutty mung bean batter mixed with pork, kimchi, and crunchy sprouts, and I didn’t care that the market was packed with tourists. I just wanted that first bite.

When I finally tried it, the flavor was close, but the oil wasn’t. Market stalls fry batch after batch, so the oil often tastes tired. It reminded me why my mother’s bindaetteok always stood out. Fresh batter. Clean pan. Crispy edges. Hot off the griddle.

Bindaetteok, also called nokdu jeon (녹두전), is a familiar sight during Seollal and Chuseok, but Koreans make it year-round for family gatherings. They are also sold in almost any market stall along with my go-to pajeon with seafood and scallions, a Korean classic that locals and tourists order when they want an easy taste of jeon.

The good news is that homemade bindaetteok is simple once you soak the mung beans. A little prep gives you a batter that tastes clean and bright. I’ll walk you through the version I make at home so you can enjoy that same crisp, fresh flavor.

Dried Mung Beans vs. Mung Bean Flour

Soaking dried mung beans takes a little patience. Whole beans need time to hydrate, loosen the skins, and blend to the right texture. I usually use pre-hulled split mung beans from Asian markets because they soak fast and skip the peeling step.

A food processor gives you that coarse grind bindaetteok needs. Traditional cooks used metdol (멧돌), and my mother did too when I was young. The stone mill makes a rustic batter, but the food processor comes close enough for home cooking.

You can use a premade bindaetteok mix or plain mung bean flour if you want a shortcut. It works, but the pancakes turn out smoother and lose the signature bite. If you choose flour, use a little less liquid and let the batter rest so it hydrates evenly.

For the best flavor and texture, the soaked bean method still wins.

Key Ingredients You Need for Bindaetteok

Mung beans (nokdu, 녹두): Use pre-hulled split mung beans for the best texture. They blend smoothly and save you the peeling step. Whole mung beans also work if you soak them long enough.

Pork: Minced pork adds richness and rounds out the flavor. I season it lightly before mixing it into the batter so every bite tastes balanced. It makes a noticeable difference. If you want a vegan option, simply skip the pork. Mung beans are already protein-rich, so the pancakes hold up well without it.

Kimchi: Aged, well-fermented kimchi gives the pancakes a tangy edge. Fresh kimchi won’t have the same depth. Squeeze out excess liquid so the batter stays thick.

Mung bean sprouts: A quick blanch removes the raw taste and keeps them crisp. It also helps the pancakes fry evenly without getting soggy.

Bracken (gosari, 고사리): Traditional bindaetteok often includes gosari. I add it when I have leftovers from making gosari namul. Rehydrating dried gosari takes time, so feel free to skip it. The pancakes still taste authentic without it.

Sweet rice flour (찹쌀가루): A little sweet rice flour helps bind the pancakes and adds gentle chew. Whole sweet rice can also be blended with the beans if you prefer.

How to Make Bindaetteok Step by Step

Soak and Grind the Beans. Soak split mung beans in water for 6 to 24 hours. Drain well. Blend with a little fresh water until the mixture looks coarse and thick. Don’t blend it smooth. The tiny grainy bits give bindaetteok its chewy bite. I keep my batter slightly thick because it holds up well during frying.

Season the Pork and blanch the sprouts. Mix the minced pork with soy sauce, garlic, ginger, rice wine, and a little sesame oil. Let it sit while you prep the vegetables. Blanch mung bean sprouts for about 10 seconds. Rinse under cold water so they stay crisp and don’t release too much moisture in the pan.

Build the Batter. Combine the ground mung beans with the seasoned pork, blanched sprouts, sliced bracken, kimchi, green onion, and sweet rice flour. Stir until everything comes together. If the batter feels too stiff, add a splash of water. Keep it thick enough to form a pancake.

Fry Until Golden and Crisp. Heat a generous amount of oil in a skillet. Add a ladle of batter and spread it gently. Fry for 2 to 3 minutes until the edges turn golden and crisp. Flip and cook the second side until the pancake feels firm and browned.

Hyegyoung’s tip: Rest the pancakes on a basket or wire rack so the bottoms stay crisp. Serve hot with dipping sauce.

Dipping Sauce and Pairings

Bindaetteok tastes best with a simple soy dipping sauce. I mix soy sauce, vinegar, a little sugar, onion, sliced chili, and sesame seeds. The tang cuts through the rich pancake and keeps each bite bright.

Some people like a spicy kick with gochugaru. Keep the sauce balanced, not salty, since the pancakes already have seasoning. This simple sauce also works well with my crispy kimchi jeon recipe and the vegetable yachaejeon I make on busy nights.

For drinks, bindaetteok and makgeolli are a classic pair. The creamy, lightly sweet rice wine matches the crisp edges of the pancakes. Koreans often enjoy this combo on rainy days or at market stalls.

If you want a simple meal, serve the pancakes with kimchi, a mild broth, or a small vegetable side. Bindaetteok is hearty on its own, so a light side dish is usually enough.

How to Store, Reheat, or Freeze

Store: Cool the pancakes on a rack so the bottoms stay dry. Layer them in an airtight container with parchment in between. They keep in the fridge for up to 3 days.

Reheat: Use a skillet with a touch of oil and warm the pancakes over medium heat until the edges crisp again. An air fryer at 180°C for a few minutes also works well. Microwaving softens the texture, so use it only if you’re in a hurry.

Freeze: Freeze the pancakes in a single layer, then stack them with parchment in a freezer bag. They keep for about 2 months. Reheat straight from frozen in a pan or air fryer. The mung bean batter holds up nicely after freezing.

Hyegyoung’s note: I wrap a few pieces in parchment before freezing so I can grab only what I need on busy days.

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