Bindaetteok (Mung Bean Pancakes)

Tested Recipe with Slight Adjustment Adapted from



Ingredients: (makes 6 pancakes)

1 cup dried skinned mung beans

¼ cup glutinous rice

115g ground pork

¾ cup well-fermented napa cabbage kimchi (chopped)

1 cup soaked and drained fernbrake (gosari)

2 ½ cups mung bean sprouts (washed and drained)

1 large egg

4 spring onion (chopped)

2 cloves garlic (minced)

2 tsp salt

¼ tsp ground black pepper

2 tsp extra virgin sesame oil

Adequate cooking oil for pan-frying

Dipping Sauce: (mixed well)

1 tbsp chopped spring onion

2 tbsp light soy sauce

1 tbsp vinegar


1 stalk spring onion (shredded)

½ red chilli (seeded and shredded)

Preparation Instructions:

  1. Combine the skinned mung beans and glutinous rice in a large bowl, rinse and drain in cold water a couple of times. Cover with water, and soak overnight (8 hours). Drain. You should have about 2 ¾ cups of mung beans and rice.
  2. Combine the mung bean and rice mixture and ¾ cup water in the work bowl of a food processor and grind until it’s creamy. Transfer to a large bowl.
  3. Add kimchi, spring onion, garlic, gosari, mung bean sprouts, pork, egg, salt, ground black pepper and extra virgin sesame oil. Mix well.
  4. Heat a skillet over medium high heat. Add 2 tbsp cooking oil and swirl it around to coat the bottom of the pan.
  5. Add about 1 cup of batter. Spread with the back of a spoon to make a nice 6-inch round pancake. Cook until the bottom turns light golden brown and crunchy, 2 to 3 minutes.
  6. Turn it over and cook until the second side turns light golden brown, another 2 minutes. Turn it over once more and cook another 2 minutes on the first side. Add more cooking oil to the pan if needed.
  7. Transfer the pancake to a large plate. Repeat with the remaining batter.
  8. Garnish with shredded spring onion and red chilli.
  9. Serve immediately with the dipping sauce on the side.




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