Name: Korean Mung Bean Pancakes (Bindaetteok)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 cups dried split peas (mung beans) (rinsed in a few change of water); 1/4 cup short grain rice (rinsed); 1/4 cup water; 1/3 lb minced pork; 2 cloves garlic (finely minced); 1 1/2 cups fermented kimchi (chopped); 4 oz mung bean sprout (blanched and squeezed to remove moisture.); 3 oz Korean wild fern (sliced, optional); 1/2 cup kimchi juice; 1 tbsp soy sauce; salt and pepper (to taste); green/red chilies (sliced, optional); 1/3 cup soy sauce; 2 tbsp rice vinegar

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Korean mung bean pancakes are made with ground pork, mung bean puree, mung bean sprouts, and kimchi. There’s no added flour in the recipe, which makes this savory snack a wonderful gluten-free dish!

Bindaetteok is Korean mung bean pancakes

If you like Korean style savory pancakes, you must try this bindaetteok recipe. These Korean mung bean pancakes are full of flavor and so delicious.

Bindaetteok (빈대떡) is filled with ground pork, coarse mung bean puree, mung bean sprouts, wild fern (fiddlehead, optional), and sour kimchi. As you can tell, the combination makes these little pancakes flavorful with a delightfully crunchy texture.

These lovely pancakes are often called a different name in Korea. Some people call it “nokdu jeon” (녹두전). Nokdu means split peas, which is the main ingredient in this recipe.

Although bindaetteok used to be considered as poor man’s fare, it’s an undeniable favorite with Koreans of every social class. It might have started as a humble dish for the commoners, but the flavor is as rich as the Queen of England.

Mung Beans (Split Peas)

Mung beans are tiny whole green-colored beans. I recommend using split mung beans; their skins have been removed revealing delicate yellow beans. You can find them easily in any Asian grocery store.

Recipe Instructions

Combine rinsed mung beans and rice in a large bowl. Add cold water and soak for at least 6 hours, up to 24, in the fridge. Drain and rinse them. Set aside.

This is Korean wild fern. Widely used in bibimbap and this bindaetteok. You can omit this if you can’t find it.

Blanch mung bean sprouts in boiling water for 1 minute and squeeze gently with both hands to remove the moisture.

Chop your fermented kimchi and set aside. The more sour your kimchi is, the better it gets.

My mouth is salivating just saying the word, “sour kimchi.” Gulp!

Season minced pork with garlic, salt and pepper and mix well.

Put the beans and rice in the blender and process with 1/4 cup water.

Add 1/2 cup kimchi juice for the blade to turn and stir a bit in the process so that they can blend easily. Do not over puree. It should be mildly coarse. Pour the mixture in a large mixing bowl.

Mix in all the ingredients.

Add soy sauce, salt, and pepper, and mix well.

Heat a generous amount of oil in the skillet over medium heat. Drop and spread 2-3 tablespoons of batter.

Cook for 3-5 minutes on each side until it get brown crisp. Add more oil if the pan seems dry.

Place a few slices of chilies on one side as a garnish if you like.

Yum, yum, yum!
Many Koreans eat these pancakes with soju, the Korean vodka, but they go just as well with any cold drinks.

Just like any savory pancakes, these should be eaten immediately when they are hot. They get tough once they’ve cooled down. As always, serve with a dipping sauce!

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