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    You are in: Home / Recipes / Bindaetteok (Korean Mung Bean Pancakes) Recipe
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    Bindaetteok (Korean Mung Bean Pancakes)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Member #610488's Note:

    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.

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    Units: US | Metric

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

    Dipping Sauce


    1. 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. 2
      Season minced pork with garlic, salt and pepper and mix well.
    3. 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. 4
      Mix in pork, kimchi, mung bean sprouts, and fern with pureed beans and rice in the bowl.
    5. 5
      Add soy sauce, salt and pepper and mix well.
    6. 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.

    Ratings & Reviews:


    Nutritional Facts for Bindaetteok (Korean Mung Bean Pancakes)

    Serving Size: 1 (935 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 206.0
    Calories from Fat 31
    Total Fat 3.4 g
    Saturated Fat 1.0 g
    Cholesterol 9.0 mg
    Sodium 343.6 mg
    Total Carbohydrate 30.5 g
    Dietary Fiber 8.2 g
    Sugars 0.1 g
    Protein 14.3 g

    The following items or measurements are not included:

    cabbage kimchi


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