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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Bindaetteok (Korean Mung Bean Pancakes)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions