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Bindaetteok (Korean Mung Bean Pancakes)

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“Although this dish used to be considered poor man’s fare, it’s an undeniable favorite with Koreans of every social class. This recipe is from a local Korean restaurant. Just like any savory pancakes, this should be eaten immediately when it’s hot. They get tough once they’ve cooled down.”
12 pancakes

Ingredients Nutrition

  • 2 cups dried split mung beans, rinsed in a few change of water
  • 14 cup short-grain rice, rinsed
  • 13 lb ground pork
  • 2 garlic cloves, finely minced
  • 1 12 cups cabbage kimchi, chopped
  • 4 ounces mung beans, sprout blanched squeezed to remove moisture
  • 3 ounces fiddleheads, sliced (Korean wild fern-optional)
  • 12 cup kimchi juice
  • 1 tablespoon soy sauce
  • salt and pepper, to taste
  • Dipping Sauce
  • 13 cup low sodium soy sauce
  • 2 tablespoons rice vinegar


  1. Combine rinsed mung beans and rice in a large bowl. Add cold water and soak for at least 6 hours up to 24 in the fridge. Drain and rinse them. Set aside.
  2. Season minced pork with garlic, salt and pepper and mix well.
  3. Put the beans and rice in the blender and process with 1/4 cup water. Add 1/2 cup kimchi juice for the blade to turn and stir a bit in the process so that they can blend easily. Do not over puree, it should be coarsely smooth. Pour the mixture in a large mixing bowl.
  4. Mix in pork, kimchi, mung bean sprouts, and fern with pureed beans and rice in the bowl.
  5. Add soy sauce, salt and pepper and mix well.
  6. Heat generous amount of oil in the skillet over medium heat and and spread 2-3 Tablespoonful of batter. Cook for 3-5 minutes on each side until it get brown crisp. Add more oil if the pan seems dry.

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