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: 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! 🙂
Lisa says
Hi Aeri!
Thank you so much for this recipe that I’ve always wanted to try!! I will definitely cook it sometime soon!
Congratulations on your second baby and published cookbook!! Keep up the good work! Your forever fan~ Lisa ^.^
Aeri Lee says
hi Lisa,
Thanks for your sweet comment. 🙂
Ann says
oh thank you for this. I’m on a diet and trying really hard to cut down on eating bread or flour products. Just made this today and it turned out great. Thanks so much. Pls provide more flourless recipe.
Aeri Lee says
hi Ann,
I will try to remember it. thanks 🙂
frances lehman says
can you please show how to cook ddukbaegi soup. thanks
i am your subscriber in your youtube channel thanks
Aeri Lee says
hi frances lehman,
I wonder if you meant this recipe.
http://aeriskitchen.com/2009/03/bulgogi-stew-%EB%9A%9D%EB%B0%B0%EA%B8%B0-%EB%B6%88%EA%B3%A0%EA%B8%B0ttukbaegi-bulgogi/
please let me know if it’s not what you wanted to ask. 🙂
Tiana says
This looks so delicious and I’m looking forward to trying it! I have one question- I’m new to making Korean food and I was wondering how are these pancakes eaten? Are they eaten alone, dipped in a sauce, or with rice?
Aeri Lee says
hi Tiana,
You can eat this as a side-dish or snack food. I didn’t need any dipping sauce for this. but if you still want dipping sauce.. you can mix some of soy sauce and vinegar.
Sunshine says
I was wondering, can you in place use mung bean starch/powder instead of the actual canned beans? I ask because I have a whole bag and it is just sitting in the closet and I really don’t know what to do with it. I tried the recipe for mung bean jelly and the taste was overwhelming and I don’t wanna try it the second time. 🙂
Aeri Lee says
hi Sunshine,
For this recipe.. I don’t want to recommend both mung bean powder (starch) and canned beans.. If you can find.. please use dried peeled mung bean to make this recipe. thanks
min bannatyne says
Hi Aeri,
I am Korean American woman, try to learn how to make Korean dishes.
I left Korea 40years ago I only have memory of few item of Korean Food and one item is” Bindektuck”.
Do you use the water , when you grinding the Mung Bean?
I love your Web.And glad that I found you!
Thanks, Good luck with your book.
Aeri Lee says
hi min bannatyne ,
I’m very happy to meet you. 🙂 Yes, I use water to grinding the mung bean. 🙂 Hope to see you again.
Janet says
Hi Aeri,
When I go to the Korean market, what do I ask for to get the “dried peeled mung bean?” “Nok-du-kong?”
And is fernbrake go-sa-ri?
Aeri Lee says
hi Janet,
dried peeled mung bean = Ggan-Nok-Du
yes..fernbrake is gosari..^^
Fia says
Hi Aeri,
can you tell me how to make mung bean flour from dried mung beans? I am trying to make tangpyeongchae. In my Korean cookbook it says you can buy the mung bean flour or make it yourself by soaking them and then pureeing them but it doesn’t go into detail after that. Now I already soaked them and pureed them and don’t know what to do next. And I can’t find anything online… Do I bake the puree? 😯 I think I should have baked them first and then ground them…
Aeri Lee says
hi Fia,
I’m sorry but I’ve never made mung bean flour from dried mung beans before. I buy the powder from a store. Sorry for poor answer.
Jordan says
Just grind the mung beans in a very strong blender or mill. Mung bean flour can be made easily because mung beans are not extremely hard.
J. says
Hi, Aeri. I found your recipes a few yrs ago, and love your videos. Thank you so much for all the time and effort you put into posting, editing, filming, and maintaining this informative and wonderful site. It has helped me so much!
My question: If I wanted to add uncooked sweet rice to your mung bean pancake recipe, how much am I supposed to add? Have you made it this way before?
Aeri Lee says
hi J.,
Oh.. I’ve never tried that method method.. did you try to eat it before? I can not picture that chunks of rice in this.. lol
If they grind the rice with the mung bean..then I can understand it though..hehe
J. says
Yes, I meant ground uncooked sweet rice and mung beans (soaked in water first,) I’ve eaten it like that before, but have never made them myself.
Aeri Lee says
hi J. ,
Yes..now it makes sense..and that sounds good to try someday. Thanks for your info.. hehe
Mara says
Would dried mung beans that are green work? I think I bought the wrong one 뉴뉴
Aeri Lee says
hi Mara,
Yes.. the green one is not peeled ones.. the yellow ones are peeled mung beans that you use for this dish. ^^
Heidi Attwood says
Just tried this today – I have a friend with gastro issues and mung beans are recommended in the diet. It looked good so I decided to try it.
In Australia we can get the dried fernbrake but the preparation is so long and tedious that I left it out.
My variation was: Kim chi – I make my own – plus chopped spring onions and the pork mix. Left out the chili, in case it was too strong – one can always add it later. The batter worked out fine and the overall combination was brilliant.
Many thanks for posting this lovely recipe which I shall certainly use again.
Kind regards
Heidi
Aeri Lee says
hi Heidi Attwood,
I enjoyed reading your story..Thanks.. it’s very nice of you .. to consider your friend like that. I’m so happy that you like the recipe. Thanks ^^