Bindaetteok – Kimchi Mung Bean Pancakes

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Last Updated on January 13, 2024 by Chef Mireille

Experience the authentic taste of Bindaetteok with this step-by-step recipe. Whether you prefer the meaty richness of the Pork version or the fresh simplicity of the Vegetarian Mung Bean Pancakes this guide guarantees a delightful journey into Korean flavors.

Korean Mung Bean Pancakes

Bindaetteok are a very popular street food in Korea. Although many traditional versions are made with 100% mung beans, sometimes these are very difficult to keep together when making them. As this was my first time making them, I opted for the version that includes a little sweet rice that helps bind the pancakes. Many modern Korean cooks use this easier methodology.

You will most likely see two versions of bindaetteok in Korea and I’ve made both versions here – the Vegetarian version as well as the pork version.

How to Make Korean Mung Bean Pancakes

  • Soak mung beans and rice for at least 6 hours.
  • If doing the pork version, combine pork with all pork ingredients and stir to combine. Place in refrigerator and marinate until ready to use.
  • In a blender, combine rice and mung beans with 1/2 cup water, soy sauce, kimchi liquid and sesame oil. Grind to a barely smooth batter. Add scallions and chiles. Blend for a few seconds.
  • Transfer to a bowl. By hand, fold in the kimchi, until thoroughly combined.
  • If doing the pork version, divide the batter in half.
  • To half the batter, add the marinated pork. Stir to combine.

Heat 2 tablespoons of oil in a large skillet. Add 1/4 cup of batter for each pancake and fry until golden brown on both sides.

Drain on paper towels. Serve with Dumpling Sauce.

Korean Street FoodKimchi PancakesThey were both really delicious with the briny taste from the kimchi, but the Vegetarian version is more dense.

A combination of both made a really delicious lunch with some fresh cucumber slices.

Boy, have I been on a Korean kick lately so don’t forget to check out my other Korean recipes:
Bibimbap – Korean Rice Bowl
Korean Cauliflower Stir Fry
Korean Roast Cornish Hen

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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Bindaetteok: Korean Mung Bean Pancakes

Delicious Korean Mung Bean Pancakes with two options: Vegetarian Version and Pork Version made a delicious snack for any time! Serve simply or with banchan.
Prep Time30 minutes
Cook Time20 minutes
Soaking Time6 hours
Course: Appetizer, street food
Cuisine: Korean
Servings: 8 people
Calories: 353kcal

Ingredients

  • 2 1/2 cups yellow mung beans
  • 1/2 cup sweet rice/sushi rice
  • 1 teaspoon soy sauce
  • 1/4 cup kimchi liquid
  • 1 teaspoon sesame oil
  • 4 scallions finely chopped
  • 2 red chiles finely chopped
  • 1 cup kimchi finely chopped
  • 3/4 teaspoon salt

Pork Ingredients:

Instructions

  • Soak mung beans and rice for at least 6 hours.
  • If doing the pork version, combine pork with all pork ingredients and stir to combine. Place in refrigerator and marinate until ready to use.
  • In a blender,combine rice and mung beans with 1/2 cup water, soy sauce, kimchi liquid and sesame oil. Grind to a barely smooth batter.
  • Add scallions and chiles. Blend for a few seconds.
  • Transfer to a bowl.
  • By hand, fold in the kimchi, until thoroughly combined.
  • If doing the pork version, divide the batter in half.
  • To half the batter, add the marinated pork. Stir to combine.
  • Heat 2 tablespoons of oil in a large skillet.
  • Add 1/4 cup of batter for each pancake and fry until golden brown on both sides.
  • Drain on paper towels.
  • Serve with Dumpling Sauce.

Nutrition

Calories: 353kcal | Carbohydrates: 49g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 405mg | Potassium: 167mg | Fiber: 7g | Sugar: 2g | Vitamin A: 307IU | Vitamin C: 18mg | Calcium: 42mg | Iron: 3mg
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