mung bean pancakes (bindaeduk)


I didn’t grow up eating sweet pancakes–the American breakfast staple smothered with syrup. Aunt Jemima, Mrs. Buttersworth or even real maple syrup was never on my mother’s shopping list. But I was lucky enough to have had mung bean pancakes for snacks. Full of nutrition and cheap to make, it is the Korean mom’s go-to dish(street food in Korea and called bindaeduk). You can throw in a bunch of veggies left over in the fridge into the batter. It is even better made ahead and re-panfried right before eating. Traditionally it always includes kimchi, but I recently ran out so it isn’t included in my recipe. Running out of kimchi has thrown me into an existential crisis, as it has been months since my jar’s been empty and staring me in the face in my cabinet. Either I commit to a week long process(getting supplies, prepping, and making kimchi takes several days) or I completely surrender to convenience and buy a jar at the Korean grocery store. Of course, I would have failed as a Korean mom if I do the latter.





mung bean pancakes (bindaeduk)


  • 1 c mung beans(buy in asian stores and look for peeled and split kind)
  • 1/3 c flour
  • 1/3 c corn starch
  • 1/2 lb pork loin
  • 3 c cold water
  • 1 large egg
  • 1 tbs salt
  • 1 red bell pepper
  • 1 tbs korean red chili flakes
  • 1/2 onion
  • 3 garlic cloves
  • oil for pan frying


  1. Wash and drain mung beans.
  2. Soak mung beans in a bowl with 3 c of cold water for at least 6 hours. (Keep in fridge.)
  3. After 6 hours, take mung beans with the water and place in a blender or food processor.
  4. Puree until you get a creamy consistency. It is normal for the beans to separate from the water. Pour the pureed beans into a big bowl.
  5. Slice red bell pepper and 1/2 onion into thin slivers.
  6. Mince pork and garlic.
  7. Add 1/3 c of corn starch, 1/3 c flour, slivers of onion and pepper, pork and garlic to the mung bean puree.
  8. Add 1 large egg, 1 tbs salt, and 1 tbs chili flakes to the mixture.
  9. Mix together until ingredients are well incorporated.
  10. Heat 1 tbs of veg oil in a pan over medium heat.
  11. Using the 1/3 cup measure, scoop up batter and place in pan.
  12. Before each scoop, stir the batter around as the batter will separate.
  13. Each side of pancake takes about 3-4 minutes to cook. Do not cook on high heat.
  14. (Make ahead and reheat in an oiled pan before eating for a really crispy texture.)

You may also like...

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>