Authentic Bindaetteok Recipe (Korean Mung Bean Pancakes)
Bindaetteok (빈대떡) is a traditional Korean savory pancake made from soaked and ground mung beans rather than ordinary wheat flour. The thick mung bean batter is mixed with ingredients such as pork, kimchi, mung bean sprouts, green onions, and gosari, then pan-fried until deeply golden and crisp on the outside while remaining moist and hearty inside.
This authentic bindaetteok recipe shows you how to create that distinctive texture at home using real dried mung beans and traditional Korean ingredients.
Prep Time: 30 minutes, plus soaking
Soaking Time: 6–8 hours
Cook Time: 25 minutes
Servings: About 6 pancakes
1. What Is Bindaetteok?
Bindaetteok is a thick Korean pancake whose main batter is made from ground mung beans.
It is sometimes called nokdujeon (녹두전), meaning mung bean jeon, although bindaetteok is the name most strongly associated with the hearty traditional version containing vegetables, kimchi, and often pork.
Unlike many Korean pancakes that begin with wheat flour batter, traditional bindaetteok gets most of its structure directly from soaked mung beans.
The result is quite different from a thin pajeon. A good bindaetteok should have a deeply browned, crisp exterior and a substantial, slightly coarse and tender interior.
Common additions include mung bean sprouts, kimchi, green onions, gosari, and pork.
2. Korean Kitchen Note
Bindaetteok has a long history in Korean food culture and is particularly associated with the northern regions of the Korean Peninsula.
Today, one of the most famous places to eat it is Seoul’s Gwangjang Market.
Walk through the market’s food alleys and you will often see large pans filled with oil and thick rounds of mung bean batter frying until golden brown. The sizzling sound and nutty aroma are an unmistakable part of the market experience.
In Korea, bindaetteok is also closely associated with makgeolli, traditional Korean rice wine. The pairing of savory jeon and makgeolli is so familiar that Korean pancakes are often thought of as classic anju—food served with alcoholic drinks.
But bindaetteok is substantial enough to be eaten as a snack, side dish, or simple meal on its own.
3. Ingredients
Makes about 6 medium pancakes:
For the Mung Bean Batter
- 1 1/2 cups dried peeled split mung beans
- 1/4 cup glutinous rice, optional but recommended
- 3/4 to 1 cup water for blending, as needed
For the Filling
- 150 g (5.3 oz) ground pork
- 150 g (5.3 oz) well-fermented napa cabbage kimchi, finely chopped
- 150 g (5.3 oz) mung bean sprouts
- 100 g (3.5 oz) prepared gosari, Korean bracken fern
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- 1 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
- 1 egg, optional
- Neutral cooking oil, generously, for frying
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 teaspoon chopped green onion
- 1/2 teaspoon toasted sesame seeds
- Thinly sliced fresh chili, optional
4. Global Ingredient Substitution Guide
Dried Mung Beans
Look for peeled split mung beans, which may also be labeled hulled mung beans, yellow mung beans, or split mung beans.
They are commonly sold in Korean, Chinese, Vietnamese, Indian, and other Asian grocery stores.
Whole green mung beans can also be used, but removing the skins after soaking requires additional work. Peeled split mung beans are much easier for first-time cooks.
Glutinous Rice
A small amount of glutinous rice helps give the pancake structure and a pleasantly chewy interior.
If unavailable, it can be omitted. Some home recipes use a small amount of sweet rice flour instead.
Gosari
Gosari is Korean bracken fern with a distinctive earthy flavor and chewy texture.
Prepared or pre-soaked gosari sold in Korean supermarkets is the easiest option.
If you cannot find it, simply omit it and increase the mung bean sprouts or green onions. There is no exact substitute.
Kimchi
Well-fermented napa cabbage kimchi works best because its acidity and savory flavor balance the richness of the fried mung bean batter.
Squeeze out excess kimchi liquid before chopping so the batter does not become too watery.
Ground Pork
Ground pork adds richness and savory flavor.
For a pork-free version, ground beef can be used. For a vegetarian version, omit the meat and add mushrooms or additional vegetables.
5. Step-by-Step: How to Make Bindaetteok
Step 1. Soak the Mung Beans
Place the dried mung beans and glutinous rice in a large bowl.
Rinse several times with cold water, then cover generously with fresh water.
Soak for approximately 6 to 8 hours, or overnight.
The beans should become noticeably softer and larger.
Step 2. Prepare the Vegetables
Blanch the mung bean sprouts briefly in boiling water, drain, and cool.
Gently squeeze out excess water and roughly chop them.
Cut the prepared gosari into short pieces.
Finely chop the kimchi and squeeze away excessive liquid.
Chop the green onions and mince the garlic.
Step 3. Grind the Mung Beans
Drain the soaked mung beans and rice thoroughly.
Transfer them to a blender or food processor.
Add about 3/4 cup water and blend until you have a thick batter.
The mixture should be well ground but does not need to be perfectly silky. A slightly coarse texture is characteristic of traditional bindaetteok.
Add additional water only when necessary. The batter should remain thick enough to hold its shape in a pan.
Step 4. Mix the Batter
Transfer the ground mung bean mixture to a large bowl.
Add the ground pork, kimchi, mung bean sprouts, gosari, green onions, garlic, sesame oil, salt, black pepper, and egg if using.
Mix thoroughly so the filling is evenly distributed.
The finished mixture should be thick and spoonable rather than runny.
Step 5. Heat the Pan Generously
Heat a heavy skillet or cast-iron pan over medium to medium-high heat.
Add enough neutral oil to generously coat the bottom.
Bindaetteok requires more oil than an ordinary breakfast pancake. This helps develop its characteristic crisp, fried exterior.
Step 6. Shape the Pancakes
Spoon about 3/4 to 1 cup of batter into the hot pan.
Use the back of a spoon to gently spread it into a round pancake approximately 5 to 6 inches wide.
Keep the pancake relatively thick rather than spreading it paper-thin.
Step 7. Fry Until Deep Golden
Cook for approximately 3 to 4 minutes on the first side.
The edges should look crisp and the bottom should become deeply golden before you attempt to turn it.
Slide a wide spatula completely underneath the pancake and flip carefully.
Cook the second side for another 3 to 4 minutes.
Add a little more oil around the edges if the pan becomes dry.
Step 8. Drain and Serve
Transfer the cooked bindaetteok to a wire rack or paper-lined plate.
Continue frying the remaining batter.
Serve immediately while the pancakes are still hot and crisp, with the soy-vinegar dipping sauce on the side.
6. Korean Cook's Tips
Do not make the batter too watery. Thick batter creates the substantial texture that distinguishes bindaetteok from thinner Korean pancakes.
Soak the beans completely. Undersoaked mung beans can remain gritty even after blending.
Squeeze moisture from the kimchi and vegetables. Too much liquid weakens the batter and makes crisp browning more difficult.
Use enough oil. Bindaetteok is traditionally fried more generously than many Western-style pancakes. A thin film of oil will not create the same crunchy exterior.
Wait before flipping. Let the bottom form a firm golden crust first. Turning the pancake too early is one of the easiest ways to make it break.
Do not press the pancake flat while cooking. Keeping some thickness helps preserve a moist, tender center.
7. Nutrition Notes
Mung beans are legumes and contribute plant-based protein, complex carbohydrates, dietary fiber, and several vitamins and minerals.
Bindaetteok also contains vegetables such as mung bean sprouts, green onions, gosari, and kimchi.
When pork and egg are included, they add additional protein and fat.
However, bindaetteok is pan-fried in a generous amount of oil, so its energy content can vary considerably depending on how much oil the pancakes absorb during cooking.
The dipping sauce and kimchi can also contribute significant sodium.
Rather than treating bindaetteok as a particularly “healthy” or “unhealthy” food, it makes more sense to consider portion size and how it fits into the rest of the meal.
8. Why It Works: Cooking Science
Why Can Mung Beans Make a Pancake Without Much Flour?
Mung beans contain both starch and protein.
When soaked and ground with water, the beans form a thick batter. During cooking, heat causes starch granules to absorb moisture and gelatinize while proteins also change structure.
Together, these changes help the pancake set even without a conventional wheat-flour batter.
Why Is Soaking Important?
Dried mung beans are hard and contain relatively little water.
Soaking allows them to absorb water and soften before grinding, making it possible to create a cohesive batter rather than a mixture filled with hard particles.
Why Does Moisture Matter So Much?
Crisp browning happens most effectively when the surface becomes hot enough for moisture to evaporate.
If kimchi, sprouts, or other ingredients release excessive water, the pancake surface spends more time steaming and less time browning.
That is why draining the vegetables well is important for a crisp crust.
Why Use Plenty of Oil?
Oil transfers heat efficiently across the uneven surface of the thick pancake.
It also promotes even browning and creates the fried, crisp exterior that is characteristic of market-style bindaetteok.
9. What to Serve With Bindaetteok
Bindaetteok is traditionally served with a simple soy sauce and vinegar dipping sauce.
Because the pancake itself is rich and savory, something acidic or fresh provides good contrast.
Good accompaniments include:
- Soy-vinegar dipping sauce
- Baechu kimchi
- Fresh onion or green chili slices
- Oi muchim – Korean cucumber salad
- Simple seasoned vegetables
In Korea, bindaetteok is also famously paired with makgeolli, traditional Korean rice wine.
10. Frequently Asked Questions
What is bindaetteok made of?
Bindaetteok is primarily made from soaked and ground mung beans. Traditional versions commonly include pork, kimchi, mung bean sprouts, green onions, gosari, garlic, and seasonings.
Is bindaetteok the same as pajeon?
No. Pajeon is a Korean green onion pancake usually made with a flour-based batter. Bindaetteok uses ground mung beans as its main batter and is generally thicker and heartier.
What kind of mung beans should I buy?
Peeled split mung beans are easiest to use. They are usually yellow because the green outer skins have already been removed.
How long should mung beans soak?
For this recipe, soak them for about 6 to 8 hours or overnight. They should be fully hydrated and easy to grind.
Can I make bindaetteok without flour?
Yes. Traditional mung bean batter can hold together without ordinary wheat flour. This recipe uses mung beans with a small amount of glutinous rice for additional structure.
Can I make bindaetteok without pork?
Yes. The pork can simply be omitted. Mushrooms, additional sprouts, kimchi, or other vegetables can be added instead.
Is bindaetteok gluten-free?
The basic mung bean pancake can be made without wheat flour, but the finished dish is not automatically gluten-free because conventional soy sauce and some packaged ingredients may contain wheat. Check every ingredient label if gluten avoidance is required.
Can I freeze bindaetteok?
Yes. Cool cooked pancakes completely, separate them with parchment paper, and freeze in an airtight container or freezer bag.
Reheat them in a lightly oiled skillet for the best texture rather than microwaving them exclusively.
11. More Korean Recipes
If you enjoy traditional Korean pancakes and comfort foods, try these recipes next:
- Haemul Pajeon – Korean Seafood Green Onion Pancake
- Japchae – Korean Glass Noodles with Vegetables
- Tteokbokki – Korean Spicy Rice Cakes
- Janchi Guksu – Korean Noodle Soup
- Kimchi Jjigae – Korean Kimchi Stew
- Yukgaejang – Korean Spicy Beef Soup
12. Key Takeaways
Authentic bindaetteok is different from an ordinary flour pancake because soaked and ground mung beans form the foundation of the batter.
The keys to great texture are soaking the beans thoroughly, keeping the batter relatively thick, removing excess moisture from the fillings, using enough cooking oil, and waiting until a deep golden crust develops before flipping.
Pork, kimchi, mung bean sprouts, green onions, and gosari create the hearty traditional version, but the fillings can also be adjusted according to what is available outside Korea.
Serve the pancakes hot and crisp with a simple soy-vinegar dipping sauce for one of Korea’s most satisfying traditional savory pancakes.
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