Mung bean bindaetteok is my all-time favorite Korean pancake. The unique thing about this food is that the batter is 100% ground mung beans without any wheat flour. So, if somebody can’t eat wheat and wants to try Korean pancakes, this is a great option for them. Traditional mung bean pancakes have fern brake and mung bean sprouts in the batter; however for this recipe, I will skip them since I prefer mine without them. You can make it either way by following the “Option 1 – Kimchi Style” or “Option 2 – Traditional Style” methods. This is delicious and healthier than normal Korean pancakes.

Yield: 7-8 Pieces per Option

Short Korean Lesson

DamYo (담요) = Blanket

ChimDae (침대) = Bed

Video Instructions

Main Ingredients, Option 1 – Kimchi Style

½ Generous Cup Well-fermented Kimchi

⅓ Cup Green Onion

⅓ Cup Onion

½ Tbsp Red Hot Pepper (Optional)

Main Ingredients, Option 2 – Traditional Style

½ Generous Cup Well-fermented Kimchi

¼ Cup Green Onion

¼ Cup Fresh Mung Bean Sprouts

¼ Cup Fern Brake, Soaked

Batter Ingredients

½ Cup Dried Peeled Mung Beans

¼ Cup Water

½ tsp Salt

Pork Ingredients

¼ Cup Ground Pork

½ tsp Sesame Oil

½ tsp Cooking Wine (Optional)

½ tsp Garlic, Minced

2 Pinches Salt

2 Pinches Black Pepper

1 Dash Ginger Powder

Directions

Soak ½ cup of dried mung beans in water for 6 hours. Afterwards, you will get about 1 cup of soaked mung beans.

After the beans are ready, marinate the ground pork. Combine all the ingredients for the pork: ¼ cup ground pork, ½ tsp sesame oil, ½ tsp cooking wine (optional), ½ tsp minced garlic, 2 pinches salt, 2 pinches black pepper, and 1 dash ginger powder. Set it aside while you are preparing the other ingredients.

For Option 1 – Kimchi Style: Chop ½ generous cup worth of well-fermented kimchi and ½ Tbsp worth of red hot pepper (optional) into small bite-sized pieces. Finely chop ⅓ cup worth of green onion and ⅓ cup worth of onion.

For Option 2 – Traditional Style: Chop ½ generous cup worth of well-fermented kimchi, ¼ cup worth of fresh mung bean sprout, and ¼ cup worth of soaked fern brake into small bite sized pieces. Finely chop ¼ cup of green onion.

Rinse the soaked mung beans several times and then drain.

Put the soaked mung beans in a blender and add ¼ cup of water.

Grind the mung beans for a minute on high speed, or until you get a smooth bean paste batter.

Combine all the chopped veggies, marinated pork, and ½ tsp salt with the batter.

Mix it all together.

Spread one big spoonful of the mixture into round shape in a generously oiled and heated pan. For better flavor and crispy texture, it is important to have enough oil in your pan.

Fry both sides on medium until golden brown.





The main difference between traditional mung bean pancakes and kimchi mung bean pancakes is: the traditional style has more ingredients such as fern brake and mung bean sprouts whereas the kimchi style has onions. Try either one of these delicious pancakes someday. Enjoy! 🙂