Mung bean pancakes

Bindaetteok 빈대떡

Korean mung bean pancakes, called bindaetteok, are a delicious, savory, irresistible meal in themselves. Packed with ingredients: ground mung beans, rice, kimchi, pork, vegetables, egg, and full of seasonings, they are hearty and unforgettable. I make the pancakes in big batches and keep the leftovers in the freezer, wrapping them individually in plastic wrap and then putting the wrapped pancakes into a zipper-lock bag. Whenever I want one or two as a quick meal, I thaw them out and pan fry them with a few drops of vegetable oil.

Korean pancakes are an essential part of Korean cuisine, and I knew that when I wrote Real Korean Cooking I needed a whole chapter devoted to them. Between my book and my website I’ve still barely begun to post all the recipes for the many varieties of Korean pancakes!

When I was in university, me and my friends used to go to the bindaetteok place and have a pancake with makgeolli. Those two really go well together! And both are pretty filling, so in the course of eating and drinking together we consumed a complete, well-rounded meal.

This recipe is the same one in my cookbook, and the same one I’ve been using for years and years. I learned it from my friend whose parents-in-law were born in North Korea and taught her their local version of this dish. Complete credit for this goes to my friend in Korea who first showed it to me. As her parents-in-law shared it with her, I share it with you.

The fernbrake (gosari) is traditionally foraged in the wild, but can be found these days in most Korean supermarkets. It can take some some effort to find but really adds an earthy dimension to this dish that makes it unique. But if you can’t find it, skip it.

Enjoy the recipe!
Bindaetteok (mung bean pancakes: 빈대떡)

Ingredients (Makes 6 pancakes)


  1. Combine the skinned mung beans and sweet rice in a large bowl, rinse and drain in cold water a couple of times. Cover with water, and soak overnight (8 hours). Drain. You should have about 2 ¾ cups of beans and rice.making Bindaetteok (mung bean pancakes: 빈대떡)
  2. Combine the soy sauce and vinegar in a small bowl to make the dipping sauce. Set aside.
  3. Combine the bean and rice mixture and ¾ cup water in the workbowl of a food processor and grind until it’s creamy (1 to 2 minutes). Transfer to a large bowl.making Bindaetteok (mung bean pancakes: 빈대떡)making Bindaetteok (mung bean pancakes: 빈대떡)
  4. Add kimchi, green onion, garlic, gosari, mung bean sprouts, pork, egg, salt, ground black pepper, and sesame oil. Mix well.making Bindaetteok (mung bean pancakes: 빈대떡)
  5. Heat a skillet over medium high heat. Add 1 to 2 tablespoons vegetable oil and swirl it around to coat the bottom of the pan.
  6. Add about 1 cup of batter. Spread with the back of a spoon to make a nice 6-inch round pancake. Cook until the bottom turns light golden brown and crunchy, 2 to 3 minutes. Making Bindaetteok (mung bean pancakes: 빈대떡)
  7. Turn it over and cook until the second side turns light golden brown, another 2 minutes. Turn it over once more and cook another 2 minutes on the first side. Add more vegetable oil to the pan if needed.
  8. Transfer the pancake to a large plate. Garnish with silgochu (if used). Repeat with the remaining batter.
  9. Serve immediately with the dipping sauce on the side.

Bindaetteok (mung bean pancakes: 빈대떡)


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  1. Fen My profile page joined 11/15
    Posted November 26th, 2015 at 6:19 am | # |

    Made my Mung bean pancake today, as I do not have kimchi, sweet rice and fernbrake, I add in lots of water dropwort, it taste nice, I can’t stop eating during cooking, I will make again when I made my own kimchi.
    My pancake breaks away during frying, I had to coat a thin layer of flour to make it stick together… :(
    Anyway, love your video, hope to see more cooking! Thank you!

    See full size image

    • Maangchi New York City My profile page joined 8/08
      Posted November 26th, 2015 at 10:37 am | # |

      It looks good to me! Next time you make this again, follow the recipe and the ingredients closely. Sweet rice (glutinous rice) will make the batter stick together and kimchi gives unskippable flavor.

  2. SoYoung Malaysia My profile page I'm a fan! joined 12/12
    Posted November 13th, 2015 at 9:49 pm | # |

    Hi Maangchi, thanks for the recipe.
    Made it for today breakfast. I opted mushroom for gosari as per your advise. In here, it quite impossible to find gosari.
    However, the taste is great. I love it.

    See full size image

  3. Joanna Wong Singapore My profile page joined 7/14
    Posted November 5th, 2015 at 12:35 pm | # |

    Hi Maangchi,

    Thank you so much for your recipes. I made the mung bean pancake tonight and it is simply delicious!!! This pancake is different from your other pancake videos because you made it from mung bean which is a healthier version.

    The first video that I learned from you was the “vegetable pancake”, it was so delicious that I started to learn Korean food from you. I had even made my own kimchi from your video. My family and many of my colleagues love to taste your recipes!:-).

    See full size image

    • Maangchi New York City My profile page joined 8/08
      Posted November 14th, 2015 at 12:11 pm | # |

      Your bindaetteok looks like mine! : ) “My family and many of my colleagues love to taste your recipes!” You have been sharing your delicious homemade Korean dishes with your family and your colleagues! Cheers!

  4. Joanna Wong Singapore My profile page joined 7/14
    Posted November 4th, 2015 at 7:28 am | # |

    Dear Maangchi,

    I couldn’t find Gosari seaweed at our Korean grocery stores in Singapore. Can I use other seaweed instead?

  5. HoneyMonkey My profile page joined 11/15
    Posted November 3rd, 2015 at 1:16 pm | # |

    Hi Maangchi!
    Thank you so much for all of your delicious recipes! I made these Mung Bean Pancakes last night and they were absolutely delicious! I wish I had remembered to take pictures before I put the leftovers in the freezer. :) The only ingredient I omitted was the fernbrake because the smell was too strong for me while it was in the pressure cooker.

    My family is from Lebanon and also the Dominican Republic and we all love to test and taste your recipes! Thank you for making them so fun and easy to follow! I look forward to each of your new recipes! ♥

    • Maangchi New York City My profile page joined 8/08
      Posted November 4th, 2015 at 6:43 pm | # |

      Yes, I agree, the smell of boiling gosari is not that fancy! : ) But I never skip it, because it adds a unique texture to bindaetteok. It’s an acquired taste.

      I’m so impressed by your family and their openness to different cuisines!

  6. Lynnjamin New York My profile page I'm a fan! joined 11/14
    Posted October 30th, 2015 at 11:13 pm | # |

    Thank you for providing the solution to my menu problem. Today I found out my friends are coming from California to visit NYC in two weeks. They are renting a place with a kitchen so, as they told me, “You can come cook all sorts of neat things for us”. So now I know the perfect “neat thing” to cook for them! I sure hope we bump into you while we are shopping for ingredients!

    • Maangchi New York City My profile page joined 8/08
      Posted November 4th, 2015 at 6:49 pm | # |

      I guess you are pretty popular among your friends for your Korean cooking. I’m so proud of you! Good luck with your Korean cooking!

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