Bindaetteok, crispy Korean mung bean pancakes, are Seoul street food you can make at home. Soaked split mung beans are ground with egg, garlic, chile, and vegetables into a batter that fries up crisp-edged and custard-centered.
Ready to fall in love with your new favorite savory pancake? Meet Bindaetteok, the incredible Korean Mung Bean Pancake! These golden-brown beauties are delightfully crispy on the outside, tender on the inside, and bursting with flavor from garlic, scallions, and fresh veggies. Naturally gluten-free and packed with plant-based protein, they’re a delicious, satisfying, and surprisingly easy-to-make dish. Perfect as an appetizer, a light lunch, or a savory snack, these pancakes are a fantastic way to explore the delicious world of Korean cuisine. Let’s get cooking!
Ingredients
• 1 cup / 200g (7.1 oz) split yellow mung beans (moong dal), rinsed and soaked
• 2 large eggs
• 1 tbsp / 15g (0.53 oz) minced garlic
• 1 tbsp / 15g (0.53 oz) minced fresh chile, like jalapeño or Thai
• 1/2 cup / 50g (1.76 oz) chopped scallions
• 1 large carrot / 110g (3.9 oz), finely julienned or grated
• Salt and freshly ground black pepper, to taste
• 1/4 cup / 60ml neutral oil, like grapeseed or corn, for frying
• 3/4 cup / 180ml water, plus more as needed
Instructions
1. Drain the soaked mung beans and add them to a high-speed blender or food processor with 3/4 cup (960 ml) of water. Blend until you have a smooth, thick batter, adding more water one tablespoon at a time if necessary to reach the right consistency.
2. Pour the batter into a large mixing bowl. Stir in the eggs, minced garlic, fresh chile, chopped scallions, and grated carrot. Season generously with salt and freshly ground black pepper and mix until everything is well combined.
3. Heat a large skillet or non-stick pan over medium-high heat. Add enough oil to coat the bottom of the pan. Once the oil is shimmering, reduce the heat to medium.
4. Ladle the batter into the pan to form your desired pancake size—you can make several small ones or one large one. Cook for about 5 minutes, or until the bottom is golden brown and crispy.
5. Carefully flip the pancake(s) and cook for another 5 minutes on the other side until cooked through and golden. Repeat with the remaining batter, adding more oil to the pan as needed.
6. Transfer the cooked pancakes to a wire rack or a plate lined with paper towels to drain any excess oil. Serve hot, whole or cut into wedges, with your favorite dipping sauce.
Nutritional Information
• A Nutritious Powerhouse
• Packed with plant-based protein and fiber from mung beans, these pancakes are a wholesome and satisfying meal. They provide essential vitamins and minerals from the fresh vegetables, making them as nutritious as they are delicious. A fantastic gluten-free option that will keep you energized!
Pro Tips
• Pro-Tips for Perfect Pancakes
• For the smoothest batter, soak the split mung beans for at least 3 hours, or preferably overnight. This is the key to a perfect texture.
• The batter should be the consistency of a thick American-style pancake batter. Adjust with a tablespoon of water at a time if it’s too thick.
• Cook over steady medium heat. This ensures the pancakes cook through evenly and become perfectly golden-brown without burning the outside.
• For a fiery, funky twist, replace the carrot and chile with 1 cup (240 ml) of chopped kimchi. Be sure to squeeze out the excess liquid first!
• Serve immediately with a simple dipping sauce made from equal parts soy sauce and rice vinegar for the best flavor and crispy texture.
FAQ
Q: Can I make this Bindaetteok recipe vegan
A: Yes, you can easily make this recipe vegan. To replace the two eggs, simply omit them. The ground mung bean batter is a fantastic natural binder on its own. The pancakes will still be delicious and crispy, just slightly less rich in texture.
Q: Is this vegetarian pancake a good source of protein
A: Absolutely! The main ingredient, split mung beans (moong dal), is a powerhouse of plant-based protein and fiber. This makes Bindaetteok a wonderfully satisfying and nutritious option for a vegetarian meal or snack that will keep you feeling full and energized.
Q: How do I store and reheat leftover Bindaetteok
A: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For the best crispy texture, reheat them in a lightly oiled skillet over medium heat or in an air fryer for a few minutes until hot and crisp again.
Q: What other vegetables can I add to these mung bean pancakes
A: This recipe is very versatile! Besides the suggested kimchi variation, you can add other finely chopped or julienned vegetables like zucchini, bell peppers, mushrooms, or bean sprouts. If using watery vegetables like zucchini, be sure to squeeze out any excess moisture to keep the batter from becoming too thin.
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Bindaetteok: Crispy Korean Mung Bean Pancakes
Ingredients
Method
- Drain the soaked mung beans and add them to a high-speed blender or food processor with 3/4 cup (960 ml) of water.
- Blend until you have a smooth, thick batter, adding more water one tablespoon at a time if necessary to reach the right consistency.
- Pour the batter into a large mixing bowl.
- Stir in the eggs, minced garlic, fresh chile, chopped scallions, and grated carrot.
- Season generously with salt and freshly ground black pepper and mix until everything is well combined.
- Heat a large skillet or non-stick pan over medium-high heat.
- Add enough oil to coat the bottom of the pan.
- Once the oil is shimmering, reduce the heat to medium.
- Ladle the batter into the pan to form your desired pancake size—you can make several small ones or one large one.
- Cook for about 5 minutes, or until the bottom is golden brown and crispy.
- Carefully flip the pancake(s) and cook for another 5 minutes on the other side until cooked through and golden.
- Repeat with the remaining batter, adding more oil to the pan as needed.
- Transfer the cooked pancakes to a wire rack or a plate lined with paper towels to drain any excess oil.
- Serve hot, whole or cut into wedges, with your favorite dipping sauce.
