Easy Bindaetteok 빈대떡 Recipe

Easy Kimchi Mung Bean Pancakes Bindaetteok 빈대떡

Kimchi mung bean flavor, crispy edges and chewy texture make Bindaetteok a classic Korean dish. It’s a side dish, a snack, and honestly it is so filling it could be a meal. However, classic can sometimes mean a complicated process. Traditional Bindaetteok is an overnight process. So it was my mission to make an easy recipe for busy families. I left out sweet rice, flour, gosari (fernbrake) and eggs. In addition, I used split yellow mung beans that requires a soak time of only 30 minutes. Easy Bindaetteok 빈대떡 Recipe allows you to make Korean Kimchi mung bean pancakes in a short amount of time without sacrificing traditional flavors. Perfect for busy families!

Easy Bindaetteok 빈대떡 Recipe Ingredients

Instructions

Soak Mung Beans for 30 minutes (or according to package instructions). There are many different types of raw mung beans out there. Our Munngo with Pork and Shrimp uses whole green mung beans, and the soak time for those are very different. The mung beans for Bindaetteok are yellow mung beans. We use split yellow mung beans where the soak time is 30 minutes.

While the Mung Beans are soaking prepare the following: Ripe Kimchi: Kimchi MUST be Ripe!!! Lightly squeeze some out liquid, chop, and set aside. Green Onions: Wash and chop and set, reserve 1 tablespoon for soy sauce vinegar dip, and set aside. Beans Sprouts: Wash, in a pot boil water and blanch for a couple of minutes, drain and set aside. Soy Sauce Vinegar Dip: In a bowl combine soy sauce, Seasoned rice vinegar mix and top with chopped green onions. Set aside.

Mung Bean Batter: Drain Mung beans and rinse. Place mung beans in a food processor, blender or even a Nutri-Bullet with 2.5 cups of water. Blend until you get a smooth loose batter consistency.

Combine Mung Bean Batter, bean sprouts, kimchi, salt, green onions, sesame oil and mix well.

Heat oil on medium/high. Pour approx. ⅓ cup of batter onto the pan. Once the edges bubble and brown, flip the pancake. It does not take long for mung beans to cook. Remove once the center is firm

Serve hot with soy sauce vinegar dip. Delicious!

Notes about this recipe

Some notes about this Easy Kimchi Mung Bean Pancakes Bindaetteok Recipe: This is a vegetarian recipe however it can easily be a vegan recipe by using vegan kimchi. If you are asking “where’s the beef?” or for Bindaetteok it would be “where’s the pork?”, you can add 4oz of chopped pork (or any type of protein of your choosing) into your batter.

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Kimchi Mung Beans Pancakes Bindaetteok 빈대떡

Bindaetteok, aka Kimchi Mung Bean Pancakes, are filling and full of flavor! Our recipe is easy and uses simple ingredients without sacrificing the traditional flavor of a Bindaetteok.

Course Appetizer, Main Course, Side Dish, Snack

Cuisine Korean

Keyword Bindaetteok, Easy Korean Recipe, Kimchi, Kimchi pancakes, Korean snack, Mung Beans, Pancakes

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 12 pieces

Ingredients

• 2 cups dried yellow split mung beans
• 2 cups ripe kimchi lightly squeezed out some liquid, chopped
• 1½ cup bean sprouts washed
• 4 green onions washed, chopped
• 2½ cups water
• 2 Tbsp soy sauce
• 2 tsp salt
• 1 tsp sesame oil
• 2 Tbsp seasoned rice vinegar
• vegetable oil enough to fry pancakes

Instructions

• Soak mung beans in water for 30 mins. Meanwhile, prep the rest of the ingredients.

  *Be sure to follow directions on package for how long you need to soak. The brand I use requires 30 minutes soak time, however some brands require several hours.

Mung Bean Batter

• Boil water, blanch the bean sprouts for a few minutes, then drain and rinse. Set aside.
• Chop green onions. Set aside 1 Tablespoon of chopped green onions for the soy sauce vinegar dip.
• Chop Kimchi into bite size pieces.
• Drain the mung beans from water and rinse. Place the beans in a food processor, blender or even a Nutri-Bullet with water and grind until smooth until you get a loose batter consistency.
• Combine the mung bean batter, bean sprouts, kimchi, salt, green onions, sesame oil and mix well.
• Heat oil on medium/high. Pour approx. ⅓ cup of batter onto the pan. Once the edges bubble and brown, flip the pancake. It does not take long for mung beans to cook. Remove once the center is firm.
• Drain the oil and serve with soy sauce vinegar dip.

Soy Sauce Vinegar Dip

• In a separate bowl mix soy sauce, seasoned rice vinegar and top with 1 Tbs chopped green onions.

Notes

Notes:

1. Ripe Kimchi is a must!
2. Be sure to read the soak time on the Mung Bean package before purchasing, this will impact your prep time. The brand I use requires 30 minute soak time, however some brands require several hours soak time. 
3. This is a vegetarian recipe however it can easily be a vegan recipe by using vegan kimchi. If you are asking "where's the beef?" or for Bindaetteok it would be "where's the pork?", you can add 4oz of chopped pork (or any type of protein of your choosing) into your batter.