How to Make Crispy Korean Mung Bean Pancakes (Bindaetteok) at Home

Hello, food lovers! Today, I’m excited to share one of my all-time favorite Korean comfort foods: Bindaetteok, or crispy mung bean pancakes. These savory pancakes are packed with flavor and texture—they’re crunchy on the outside, soft inside, and loaded with veggies and meat. Perfect for a snack, appetizer, or as part of a festive Korean meal!

Let’s dive into the recipe so you can bring the taste of Korea right to your kitchen.

Ingredients

2 cups dried mung beans

1/2 cup sweet rice (optional, for extra crispiness)

200g (about 7 oz) pork belly or ground pork, finely chopped

1 cup kimchi, chopped and squeezed

1 cup mung bean sprouts, blanched and chopped

1/2 onion, thinly sliced

2 green onions, chopped

1/2 cup zucchini, julienned

1 small carrot, julienned

2-3 shiitake mushrooms, thinly sliced

1-2 fresh red chili peppers, sliced (optional)

1 tsp salt

1/2 tsp black pepper

Vegetable oil for frying

Instructions

1. Soak the Beans

First, soak the dried mung beans (and sweet rice, if using) in cold water for at least 4 hours, or overnight. Drain and rinse well.

2. Prepare the Batter

Add the soaked mung beans (and rice) to a blender or food processor. Add about 1/2 cup of water and blend until you get a coarse, thick batter. Don’t over-blend—you want some texture!

3. Mix the Fillings

In a large bowl, combine the pork, kimchi, bean sprouts, onion, green onions, zucchini, carrot, mushrooms, and chili peppers. Add salt and pepper, and mix well.

4. Combine Batter and Fillings

Pour the mung bean batter into the bowl with the fillings. Mix everything together until well combined. The mixture should be thick but spoonable—add a little water if it’s too thick.

5. Fry the Pancakes

Heat a generous amount of vegetable oil in a non-stick skillet over medium-high heat. Scoop a ladleful of batter into the pan and spread it into a round pancake about 1/2 inch thick. Fry for 3-4 minutes on each side, or until golden brown and crispy.

6. Serve

Drain the pancakes on paper towels to remove excess oil. Serve hot with a simple dipping sauce made from soy sauce, vinegar, a pinch of sugar, and chopped green onions.

Tips & Serving Suggestions

Bindaetteok is often enjoyed with makgeolli (Korean rice wine) on rainy days!

You can make them vegetarian by skipping the pork and adding more mushrooms or tofu.

Leftovers can be reheated in a pan or air fryer for extra crispiness.

I hope you enjoy making and eating these delicious Korean mung bean pancakes! If you try this recipe, let me know how it turned out in the comments below. Happy cooking!