Bindaetteok (Korean Mung Bean Pancakes) Recipe

Name: Bindaetteok (Korean Mung Bean Pancakes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried split mung beans, rinsed in a few change of water; 1/4 cup short-grain rice, rinsed; 1/3 lb ground pork; 2 garlic cloves, finely minced; 1 1/2 cups cabbage kimchi, chopped; 4 ounces mung beans, sprout blanched squeezed to remove moisture; 3 ounces fiddleheads, sliced (Korean wild fern-optional); 1/2 cup kimchi juice; 1 tablespoon soy sauce; salt and pepper, to taste; Dipping Sauce; 1/3 cup low sodium soy sauce; 2 tablespoons rice vinegar

Servings: persons

2 cups dried split mung beans, rinsed in a few change of water
1/4 cup short-grain rice, rinsed
1/3 lb ground pork
2 garlic cloves, finely minced
1 1/2 cups cabbage kimchi, chopped
4 ounces mung beans, sprout blanched squeezed to remove moisture
3 ounces fiddleheads, sliced (Korean wild fern-optional)
1/2 cup kimchi juice
1 tablespoon soy sauce
salt and pepper, to taste
Dipping Sauce
1/3 cup low sodium soy sauce
2 tablespoons rice vinegar

1
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.
2
Season minced pork with garlic, salt and pepper and mix well.
3
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.
4
Mix in pork, kimchi, mung bean sprouts, and fern with pureed beans and rice in the bowl.
5
Add soy sauce, salt and pepper and mix well.
6
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 get brown crisp. Add more oil if the pan seems dry.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups dried split mung beans, rinsed in a few change of water, 1/4 cup short-grain rice, rinsed, 1/3 lb ground pork, 2 garlic cloves, finely minced, and more.

Yes, Bindaetteok (Korean Mung Bean Pancakes) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bindaetteok (Korean Mung Bean Pancakes)

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