Bindaetteok, or Korean mung bean pancakes, are the perfect savory snack. Crispy on the outside, tender on the inside, and packed with pork, kimchi, and vegetables. Street food royalty at Gwangjang Market. Make them at home. No trip to Seoul required.
Soak & Blend
Soak mung beans in water for 4-8 hours (or overnight). Drain well.
Blend with ½ cup water until smooth but slightly coarse. Transfer to a bowl. Add salt and rice flour. Set aside 30 minutes.
Prep Filling
Marinate pork with soy sauce and garlic for 15 minutes.
Chop kimchi, blanch bean sprouts, slice green onions.
Mix
Combine batter, pork, kimchi, bean sprouts, and green onions.
Fry
Heat oil in a skillet over medium heat. Ladle ¼ cup batter, flatten into a round pancake.
Cook 3-4 minutes per side until golden and crispy.
Serve
Serve hot with soy-vinegar dipping sauce.
Summary
Prep Time: 20 min + soaking | Cook Time: 20 min | Total: 40 min + soaking
Yield: 8 pancakes | Difficulty: Easy
Storage Notes
Fridge: Cooked pancakes last 2-3 days. Reheat in a skillet or oven to maintain crispiness. Freezer: Freeze for up to a month. Thaw and reheat in a pan.
