Bindaetteok (Mung Bean Pancakes) Recipe (2024)

Recipe from Marja Vongerichten and Julia Turshen

Adapted by Elaine Louie

Bindaetteok (Mung Bean Pancakes) Recipe (1)

Total Time
40 minutes, plus 6 to 24 hours for soaking the beans and rice before cooking
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Yield:About 20 4-inch pancakes

    For the Pancakes

    • 2cups dried mung beans
    • ¼cup sweet rice
    • cup kimchi liquid (from a large jar of kimchi; if necessary, squeeze kimchi lightly to extract some of its liquid)
    • 1teaspoon fish sauce, optional
    • 1teaspoon toasted sesame oil
    • 1teaspoon soy sauce
    • Pinch of salt
    • 1cup kimchi
    • ½cup vegetable oil, or as needed

    For the Dipping Sauce

    • ½cup soy sauce
    • 2tablespoons toasted sesame oil
    • 2tablespoons rice vinegar
    • 2teaspoons Korean ground red pepper
    • 6scallions, trimmed

Ingredient Substitution Guide

Nutritional analysis per serving (20 servings)

153 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 6 grams protein; 427 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Bindaetteok (Mung Bean Pancakes) Recipe (2)


  1. Step


    The child can combine the mung beans and rice in a fine-meshed colander. Rinse well with cold water, then drain. Transfer to a bowl and add 8 cups of lukewarm water. Cover the bowl and soak at room temperature for at least 6 hours and up to 24 hours, changing the water once or twice.

  2. Step


    Make the dipping sauce. The child can combine the soy sauce, sesame oil, rice vinegar and ground red pepper in a small bowl and mix until blended. The adult can mince the scallions and add to the sauce. Set aside at room temperature.

  3. Step


    Make the pancakes. The child can combine the kimchi liquid, fish sauce (if using), sesame oil, soy sauce, salt, and ½ cup water in a small mixing bowl and pour into a food processor. The adult can drain the beans and rice and add to the food processor. Process until the batter is coarse and chunky, not perfectly smooth. Do not overmix. Transfer to a large bowl, finely chop the kimchi and stir into the batter.

  4. Step


    Fry the pancakes. The child can line a plate with paper towels and set aside. The adult can place a large nonstick skillet over medium heat and add 1 to 2 tablespoons of the vegetable oil. Heat until the oil shimmers. Using a ¼ cup measure, ladle in the pancake batter, flattening each pancake to ⅓-inch thickness. Cook until crisp and browned on one side, 2 to 4 minutes. Flip the pancakes and cook until browned on the other side, another 2 to 4 minutes. Transfer to the paper towel-lined plate, then to a warmed serving platter and serve with the dipping sauce.



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Cooking Notes


This makes a tasty, crisp pancake which holds together well as it's frying. After 6 hours of soaking, the mung bean/rice mixture didn't seem soft enough; perhaps the water wasn't warm enough, but I'd suggest allowing at least 8 hours.

Robert B

Delicious variant of kimchi pancakes - they are light, crispy and have a wonderful nutty flavor.


This is delicious and easy! I didn't have sweet rice, so used cooked buckwheat (it's sticky) when it was time to add the ingredients to the food processor. Made a half recipe and it was plenty for two, with leftovers, but we didn't want to quit eating it.


Halved the recipe, used yellow split mung beans, and soaked for 10 hours. I didn't have enough kimchi liquid so I added sauerkraut liquid. Fried them using my pancake griddle with minimal grapeseed oil and I found they didn't need the paper towel draining step. Very good outcome! Note: the halved recipe nearly filled my food processor.


What is sweet rice?


Genuinely shocked at how crunchy and savory these were. Perfect for kids as it tastes almost as if it contains parmesan. Will be making these again and again!

Michael McDaniel

I lived in Korea for six years and frequented a restaurant specializing in bindaetteok. You could get it with kimchi in it (of course), but also with spiced pork, oysters and other things I can't remember. The pork and oyster were my favorites.


I used split mung beans and black sweet rice. Soaked for 24 hours. I used homemade kimchi which is quite spiced. Didn’t think the pancakes would hold together without egg, but of course they did and were delicious. I’ll making that again!


made very large pancakes instead of small, a lot of batter


I used split mung beans. The pancakes turned out really good. I fried mine on cast iron.


Are the mung beans the whole green mung beans or the split yellow mung beans?


Doubled the amount of fish sauce and soy sauce, added 1/2 tsp of black pepper and 2 sliced scallions. I thought the batter was too thick at first but it turned out to be just fine.


This makes a tasty, crisp pancake which holds together well as it's frying. After 6 hours of soaking, the mung bean/rice mixture didn't seem soft enough; perhaps the water wasn't warm enough, but I'd suggest allowing at least 8 hours.

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Bindaetteok (Mung Bean Pancakes) Recipe (2024)


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