Bindaetteok: Korean Mung Bean Pancakes

Step 1

Place the drained mung beans in a food processor and pulse until the texture resembles coarse sand with some small pea-sized chunks remaining — you want texture, not a smooth paste.

Step 2

Transfer the ground mung beans to a medium bowl and add the zucchini matchsticks, sliced scallions, 1 tablespoon of soy sauce, and salt.

Step 3

Stir the mixture with a spoon until the vegetables are evenly distributed throughout the mung bean base, about 30 seconds.

Step 4

In a small bowl, pour the remaining 3 tablespoons of soy sauce and the rice vinegar together — this is your dipping sauce.

Step 5

Heat 1.5 tablespoons of vegetable oil in a 10-inch non-stick skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 6

Scoop half the mung bean mixture onto the center of the hot skillet and flatten it with the back of a damp spoon into a round pancake about 5 inches across and 0.25 inches thick.

Step 7

Cook without moving it until the bottom surface turns golden-brown and the edges are crispy-looking, about 4 minutes, checking once at the 3-minute mark by peeking underneath with a spatula.

Step 8

Slide a thin spatula under the pancake all the way across, supporting the center as you flip it in one smooth motion onto the other side.

Step 9

Cook the second side until it turns the same golden-brown color with crispy edges, about 3 minutes, then slide it onto a cutting board.

Step 10

Wipe out the skillet with a paper towel and add the remaining 1.5 tablespoons of oil, heating over medium-high heat until shimmering, about 60 seconds.

Step 11

Repeat steps 6–9 with the remaining mung bean mixture to cook the second pancake.

Step 12

Cut each warm pancake into 6 wedges with a sharp knife, arranging them on a serving plate with the dipping sauce in a small bowl on the side.