Bindaetteok: Korean Mung Bean Pancakes
Crispy pan-fried Korean mung bean pancakes studded with fresh vegetables. Served with a tangy soy dipping sauce, they're a beloved street-food snack ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
Ingredients
- 1 cup dried mung beans, soaked in water for 2 hours and drained
- ½ medium zucchini, cut into thin matchsticks
- 2 stalks scallions, sliced crosswise into thin rings
- 4 tablespoons soy sauce, divided
- ½ teaspoon salt
- 3 tablespoons vegetable oil
- 1 tablespoon rice vinegar
Instructions
- 1
Place the drained mung beans in a food processor and pulse until the texture resembles coarse sand with some small pea-sized chunks remaining — you want texture, not a smooth paste.
- 2
Transfer the ground mung beans to a medium bowl and add the zucchini matchsticks, sliced scallions, 1 tablespoon of soy sauce, and salt.
- 3
Stir the mixture with a spoon until the vegetables are evenly distributed throughout the mung bean base, about 30 seconds.
- 4
In a small bowl, pour the remaining 3 tablespoons of soy sauce and the rice vinegar together — this is your dipping sauce.
- 5
Heat 1.5 tablespoons of vegetable oil in a 10-inch non-stick skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Scoop half the mung bean mixture onto the center of the hot skillet and flatten it with the back of a damp spoon into a round pancake about 5 inches across and 0.25 inches thick.
- 7
Cook without moving it until the bottom surface turns golden-brown and the edges are crispy-looking, about 4 minutes, checking once at the 3-minute mark by peeking underneath with a spatula.
- 8
Slide a thin spatula under the pancake all the way across, supporting the center as you flip it in one smooth motion onto the other side.
- 9
Cook the second side until it turns the same golden-brown color with crispy edges, about 3 minutes, then slide it onto a cutting board.
- 10
Wipe out the skillet with a paper towel and add the remaining 1.5 tablespoons of oil, heating over medium-high heat until shimmering, about 60 seconds.
- 11
Repeat steps 6–9 with the remaining mung bean mixture to cook the second pancake.
- 12
Cut each warm pancake into 6 wedges with a sharp knife, arranging them on a serving plate with the dipping sauce in a small bowl on the side.
Tools you’ll need
- food processor
- medium mixing bowl
- small mixing bowl
- 10-inch non-stick skillet
- wooden spoon
- damp spoon
- thin spatula
- paper towels
- cutting board
- sharp knife
- serving plate
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