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Korean Mung Bean Pancakes (Bindaetteok)

Korean Mung Bean Pancakes (Bindaetteok)

Holly Ford
Bindaetteok (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!
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Prep Time 30 mins
Cook Time 30 mins
Soaking time 6 hrs
Total Time 1 hr
Cuisine Korean
Servings 6


  • 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

For dipping Sauce:


  • 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.
  • 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 coarsely smooth. Pour the mixture in a large mixing bowl
  • Mix in pork, kimchi, mung bean sprouts, and fern with pureed beans and rice in the bowl.
  • Add soy sauce, salt and pepper and mix well.
  • Heat generous amount of oil in the skillet over medium heat and and spread 2-3 tablespoonful of batter. Cook for 3-5 minutes on each side until it gets golden brown. Serve hot with a dipping sauce
  • To make the dipping sauce, mix soy sauce and vinegar in a small bowl. Serve with pancakes.


Serving: 4g
Keyword bindaettoek, gluten-free pancake, ground pork, kimchi, Korean mung bean pancakes, korean pancakes, minced pork, mung bean pancake, mung beans, savory pancakes, short grain rice, split peas
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