Bindaetteok (Mung Bean Pancakes)
Savory pancakes ground entirely from mung beans, crisp at the edges. Naturally high in fiber and protein.
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Join HomecookedIngredients
- 250 g Dried mung beans
- 150 g Bean sprouts
- 3 Scallions
- 2 cloves Garlic
- 3 tbsp Neutral oil
- 0.4 tsp Salt
- 100 g Kimchi (optional)
Method
- Soak the mung beans in water for 20 minutes, then drain.
- Blitz the soaked beans with the garlic, salt, and a little water to a coarse batter.
- Blanch and squeeze the bean sprouts, chop the kimchi, and slice the scallions; fold into the batter.
- Fry ladles of batter in the oil over medium-high heat until crisp and golden, about 3 minutes a side.
- Drain briefly and serve hot.
About Bindaetteok (Mung Bean Pancakes)
Bindaetteok (Mung Bean Pancakes) is a Korean lunch or dinner that comes together in about 40 minutes and serves 4.
Bindaetteok (Mung Bean Pancakes): frequently asked questions
Is Bindaetteok (Mung Bean Pancakes) gluten-free?
Based on its ingredients, Bindaetteok (Mung Bean Pancakes) has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Bindaetteok (Mung Bean Pancakes) take to make?
About 40 minutes start to finish, but only around 20 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Bindaetteok (Mung Bean Pancakes)?
The core ingredients are essential, but you can leave out kimchi — it's optional and mainly there for extra flavor or finish.
How many servings does Bindaetteok (Mung Bean Pancakes) make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.