Crispy Bindaetteok (Mung Bean Pancakes)
Crispy Korean mung bean pancakes studded with sautéed vegetables and kimchi, served with a tangy soy-vinegar dip. Ready in 25 minutes—perfect weeknight dinner or appetizer that's nutty, savory, and seriously addictive.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 11g
Ingredients
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Open the appInstructions
Step 1
Soak mung beans in cold water for 15 minutes, then drain and grind in a food processor with 0.5 cup water until coarse—not smooth, still gritty.
Step 2
Stir kimchi, grated zucchini, scallions, 0.5 tsp salt, and 0.25 tsp black pepper into the mung bean batter until combined.
Step 3
Heat 1.5 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
Step 4
Scoop batter into 3-inch pancakes onto the skillet and press flat with the back of a spoon—cook 3 minutes undisturbed until edges turn golden brown.
Step 5
Flip each pancake and cook the other side 2 minutes until crispy. Transfer to a plate, then repeat with remaining oil and batter.
Step 6
Whisk soy sauce, vinegar, and 1 tbsp water in a small bowl for dipping sauce. Serve hot with the dip on the side.
Tools you’ll need
- large skillet (12-inch)
- food processor
- spoon
- small bowl
- whisk
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