Korean Mungbean Pancake(Bindaetteok 빈대떡)

Bindaetteok - Mung Bean Pancake

Especially for Korean New Year’s, we always had bindaetteok (빈대떡) or Nokdu Jeon(녹두전) and naengmyeon (Cold Noodles Soup) all ready to serve. Bindaetteok is made from ground mung bean batter with kimchi, veggies and pork belly added. 
Course Side Dish
Cuisine Korean
Keyword anju, crispy, gluten free, snack
KoreanCategory Jeon (전)
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 pancakes
Calories 238kcal
Author JinJoo Lee


  • 2 C (12 oz/ 340 g) dried peeled split, mung beans (깐녹두 kkan nokdu/Lentille Verte) *kkan = peeled, nokdu = mung beans
  • 2 1/4 C (540 ml) water
  • 1 C ripe kimchi , sliced thin
  • 1 handful of fresh bean sprouts (optionally, blanch and squeeze excess liquid)
  • 3 slices of pork belly (bacon thickness) or samgyeopsal (삼겹살)
  • 3 green onions
  • pinch of salt
  • splash of sesame oil
  • lots of vegetable oil for frying

Dipping Sauce

  • 2 T soy sauce (진간장 jinkanjang)
  • 1 T rice vinegar
  • 1 T chopped green onions


  • Soak peeled split mung beans in water according to package directions. The package I bought says 30 mins is enough.
  • Get 1 cup ripe Kimchi, remove excess seasonings/stuffing and also squeeze out excess liquid. Cut thinly.
  • Chop 2 green onions and add to kimchi and season with a splash of sesame oil (about 1 tsp).
  • Cut 1 green onion into 2 in (5 cm) long pieces. Splitting thicker white ends into halves.
  • Rinse a handful of bean sprouts and drain..
  • Cut pork belly slices into 1 in (2.5 cm) widths and set aside.

In a blender, add soaked and drained mung beans and enough water to just cover the mung beans.

  • 2 cup dry beans make about 4 cup soaked mung beans. Add 1+ 1/2 cup water to 4 cup soaked mung beans and blend. Once blended, slowly ADD remaining 3/4 cup water till you have loose pancake batter consistency. The blend should look like this-
  • To 1/2 of the mung bean batter, add 1/2 of the kimchi and mix.
  • The reason for dividing the batter is because mung bean mix will start to become watery once you add salt. So it’s better to mix a smaller amount, season and make the pancakes before they turn into mung bean water. And then start another batch.
  • Add about 1/8 ~ 1/4 tsp salt to season batter.
  • Heat 2 T oil on medium heat in a 10″ (25 cm) frying pan. When the pan is nice and hot, pour the mung bean batter in the pan. Making about three 4-5 in” (10 – 12 cm) size pancakes.
  • While pancake is cooking, top with few bean sprouts, one to two pieces of pork belly and some green onion.
  • Once edges are brown, turn over and press with a spatula. Pancake is done when it is brown on both sides. Add more oil in between if the pan looks dry.
  • Repeat with remaining batter.
  • Make dipping sauce and serve! Best when it’s HOT off the pan.


*Note, a fully traditional recipe uses blanched bean sprouts but my sister #3 uses it raw and I agree with her that raw sprouts add extra crunch. Also simpler to make


Calories: 238kcal | Carbohydrates: 22g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 230mg | Potassium: 480mg | Fiber: 5g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 2.3mg | Calcium: 50mg | Iron: 2.5mg