Mung bean pancake

Mung bean pancake — often known as bindaetteok (빈대떡) in Korean cuisine — is a savory pancake made from ground mung beans mixed with various ingredients like vegetables, kimchi, or meat.

Here’s how it typically comes together:

Base: Soaked mung beans are ground into a batter (no flour needed).

Add-ins: Common mix-ins include chopped kimchi, green onions, bean sprouts, minced pork, or sometimes seafood.

Cooking: The batter is ladled onto a hot, lightly oiled pan and fried until crisp and golden on the outside, soft inside.

It’s usually served hot with a dipping sauce made from soy sauce, vinegar, and maybe a touch of chili.

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Prep Time 25

Cook Time 25

Soaking Time 4

Total Time 4 50

Course Appetizer, Dinner, Snack

Cuisine Asian, International, Korean

Servings servings

Calories 367 kcal

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Ingredients

For the batter

1½ cups mung beans split and hulled, also sold as “mung dal”
1 cup water for blending
½ teaspoon salt

For the mix-ins

½ cup bean sprouts lightly blanched and drained
½ cup kimchi chopped and lightly squeezed
½ cup ground pork cooked, or finely diced cooked meat, optional
½ small onion thinly sliced
green onions chopped
1 small carrot grated (optional)
Salt and pepper to taste

For frying

Vegetable oil or neutral oil, for pan-frying

For dipping sauce

2 tablespoons soy sauce
1 tablespoon vinegar
½ teaspoon sugar optional
Pinch chili flakes or fresh chili
½ teaspoon toasted sesame seeds

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Instructions

Soak the mung beans

Rinse the mung beans, then soak them in plenty of water for at least 4 hours (or overnight). Drain well.

Blend the batter

In a blender, combine soaked mung beans, 1 cup of water, and ½ teaspoon salt.
Blend until smooth but still slightly coarse—think thick pancake batter.

Mix in the fillings

In a large bowl, combine the bean batter with bean sprouts, kimchi, green onions, pork (if using), onion, and any other chosen veggies.
Season lightly with salt and pepper.

Fry the pancakes

Heat a nonstick or cast-iron skillet over medium-high heat and add 1–2 tablespoons of oil.
Spoon about ½ cup of batter onto the pan, spreading it into a circle about 4–5 inches wide.
Cook for 3–4 minutes per side, or until golden brown and crisp.
Repeat with the remaining batter, adding more oil as needed.

Make the dipping sauce

Stir together the soy sauce, vinegar, sugar, chili, and sesame seeds in a small bowl.

Serve hot!

Serve the pancakes warm with the dipping sauce on the side.

Start Cooking

Disclaimer

Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 367kcal (18%)Carbohydrates: 53g (18%)Protein: 25g (50%)Fat: 7g (11%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mg (7%)Sodium: 905mg (39%)Potassium: 1162mg (33%)Fiber: 14g (58%)Sugar: 7g (8%)Vitamin A: 2195IU (44%)Vitamin C: 7mg (8%)Calcium: 125mg (13%)Iron: 6mg (33%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword mung beans, pan-fried, quick, savory

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