🇰🇷 South Korea · Food
Bindaetteok (Mung Bean Pancakes)
By eatmundo · July 12, 2026
Crispy on the outside and tender on the inside, these traditional mung bean pancakes are a beloved market street food. They offer a hearty, savory experience perfect for a rainy day.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 200g of dried mung beans in water for at least 4 hours until they double in volume.
- 2
Drain the beans and grind them coarsely in a food processor with a splash of water until you get a thick, textured batter.
- 3
Stir 100g of blanched bean sprouts and 150g of chopped kimchi into the batter to provide crunch and acidity.
- 4
Heat a large heavy skillet over medium-high heat with 3 tablespoons of vegetable oil until it shimmers.
- 5
Pour a large ladle of batter into the pan and flatten it slightly with a spatula to form a 1cm thick pancake.
- 6
Cook for 5 minutes per side until the edges turn deep golden brown and the center is cooked through.
- 7
Ensure the heat is not too high; if it browns too quickly, lower it to medium so the interior cooks without burning the surface.
- 8
Serve the pancakes piping hot immediately with a dipping sauce made of soy sauce, vinegar, and chili flakes.
Frequently Asked Questions
Can I use mung bean flour?+
While flour is convenient, using soaked, ground beans provides the authentic, slightly grainy texture that defines Bindaetteok.
How do I prevent them from breaking?+
Avoid flipping the pancake too early; wait until the bottom is fully set and firm before carefully turning it over.
Are they gluten-free?+
Yes, traditional Bindaetteok is naturally gluten-free as it only relies on mung beans as the base binder.
What is the secret to the crispiness?+
The secret is using enough oil and maintaining a medium-high heat to create a crusty exterior layer.
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