Bindaetteok: Crispy Mung Bean Pancakes
Crispy Korean mung bean pancakes with a tender, creamy interior studded with vegetables. Served with tangy soy-vinegar dipping sauce for an irresistible snack or light meal.
- Total time
- 35 min
- Servings
- 2
- Calories
- 285
- Protein
- 11g
Ingredients
- 1 cup Dried mung beans
- 1 cup Water
- 3 stalks Green onions
- ½ cup Kimchi, chopped
- 3 tablespoons Vegetable oil
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Water
- ½ teaspoon Sesame seeds
- ¼ teaspoon Red pepper flakes (optional)
Instructions
- 1
Rinse mung beans in cold water until water runs clear.
- 2
Soak mung beans in 1 cup water for 30 minutes until softened.
- 3
Drain beans completely in a colander.
- 4
Slice green onions into 1-inch pieces.
- 5
Chop kimchi into small bite-sized pieces.
- 6
Blend soaked mung beans in food processor until coarse paste forms.
- 7
Transfer bean paste to a mixing bowl.
- 8
Fold green onions and kimchi into bean paste gently.
- 9
Season with salt and black pepper, stir to combine.
- 10
In small bowl, whisk soy sauce, rice vinegar, and water together.
- 11
Stir sesame seeds and red pepper flakes into dipping sauce.
- 12
Heat 1.5 tablespoons oil in 10-inch nonstick skillet over medium-high heat.
- 13
Scoop 0.25 cup batter into center of hot skillet.
- 14
Gently flatten batter with spatula to 0.25-inch thickness.
- 15
Cook until golden and crispy on bottom, 4-5 minutes.
- 16
Flip pancake carefully and cook until second side is golden.
- 17
Transfer to paper towel-lined plate.
- 18
Repeat with remaining 1.5 tablespoons oil and batter.
- 19
Serve bindaetteok warm with dipping sauce alongside.
Tools you’ll need
- Fine mesh strainer
- Food processor
- Large mixing bowl
- Small mixing bowl
- Whisk
- 10-inch nonstick skillet
- Spatula
- Paper towels
- Measuring cups and spoons
- Cutting board and knife
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