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Bindaetteok Recipe

Bindaetteok is a popular Korean pancake or jeon made from ground mung beans. This delicious pancake is a great snack to have, and it is full of savory goodness. Learn how to make bindaetteok below!

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 15 mins
Servings: 8
Calories: 216 kcal
Course: Side Dish , Appetizer
Cuisine: Korean

Ingredients

MUNG BEAN PANCAKE BATTER
Option 1) Mung Bean Flour
  • 1 1/4 cup mung bean flour mix
  • 1/4 tsp fine salt
  • 1 cup water
Option 2) Dried Mung Beans
  • 1 cup dried peeled and split mung beans
  • 3/4 cup water
  • 1/4 cup glutinous rice flour
  • 1 Tbsp Potato Starch
  • 1/2 tsp fine salt
MEAT & VEGETABLES
  • 150 g minced pork (5.3 ounces)
  • 100 g mung bean sprouts (3.5 ounces), rinsed and drained
  • 50 g green onion (1.8 ounces), (white part), thinly sliced
  • 150 g ripe kimchi (5.3 ounces), rinsed and squeezed, thinly sliced
  • 3 Tbsp cooking oil (more if required)
MEAT MARINADE
  • 1 Tbsp soy sauce (I used regular kikoman soy sauce)
  • 1/2 Tbsp rice wine (mirim)
  • 1/4 tsp minced garlic 
  • A few sprinkles ground black pepper

Instructions

HOW TO GRIND MUNG BEANS FOR BINDAETTEOK
    Cup of Yum
  1. Soak mung beans in a large bowl for 4 hours. Drain the water well.
  2. Transfer the mung bean into a blender or food processor and add the water (3/4 cup). Grind until it turns smooth, about 2 minutes.
  3. Pour out the pureed mung beans onto a mixing bowl, then add the glutinous rice flour, potato starch and fine salt.
HOW TO MAKE BINDAETTEOK
  1. Prepare a medium-sized bowl and add the pancake batter ingredients. Whisk it well. (If you are using dried mung beans and followed the steps above, you can skip this part.) Set aside for 30 - 40 minutes. (Only do this if you used a mung bean flour mix. This is just following the instructions on the package.)
  2. Prepare a small bowl and add minced pork and marinade. Mix them well. Set aside for 30 minutes.
  3. Once 30-40 minutes have passed, add the marinated pork, mung bean sprouts, green onions, and kimchi to the mung bean pancake batter. Mix well.
  4. Preheat the pan on medium-high heat until the bottom of the pan is well heated. Add the cooking oil and ensure the oil is spread all the way around the pan. (Watch out for the oil splash.) Reduce the heat to medium. Scoop out the pancake mixture with a ladle and spread it evenly and thinly around the pan.Once the bottom of the pancake is set, move the pancake around in a circular motion from time to time so the pancake doesn’t stick to the pan.Flip the pancake over when you see the bottom of the pancake is partially cooked. (This makes it easy to turn the pancake. It takes around 2 to 3 minutes depending on the thickness of the pancake).
  5. Replenish a bit of cooking oil around the edges of the pancake, if necessary. Press down the pancake with a spatula a couple of times to sizzle and make it crispy. Cook for 2 to 3 minutes. Turn the heat off and transfer it onto a plate or a cutting board.
  6. Repeat steps 4 to 5 for the remaining batter. Serve with some kimchi and pickled onions.

Notes

  • The leftovers can be refrigerated for to 2-3 days or frozen for a month at a time. Defrost the pancake at room temperature and then heat in a pan over low heat or in the microwave.

Nutrition Information

Calories 216kcal (11%) Carbohydrates 22g (7%) Protein 11g (22%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 14mg (5%) Sodium 367mg (15%) Potassium 109mg (3%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 116IU (2%) Vitamin C 3mg (3%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 216

% Daily Value*

Calories 216kcal 11%
Carbohydrates 22g 7%
Protein 11g 22%
Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 14mg 5%
Sodium 367mg 15%
Potassium 109mg 2%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 116IU 2%
Vitamin C 3mg 3%
Calcium 22mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.