It must be Korean week en la casa de Mish because I am on a roll!  Tonight, I made bindaetteok, mung bean pancakes.  I have never eaten this previously so I didn’t know what to expect.  I used Maangchi’s recipe, minus the pork and fernbrake because I didn’t have any.  The batter is very simple to make.  Soak mung beans and rice in water for a couple hours, drain, and blend with fresh water.  I’ve seen other recipes that only use mung beans.

Smooth as butter thanks to the Vitamix!

Then add whatever meat and veggie filling you want!  

After the mix! Looks kind of like puke… D:

Fry it up in a little oil for 2-3 minutes on each side and voila!  Yummy savory pancake!

This actually reminds me of banh xeo (vietnamese sizzling crepe).  Perhaps it’s because of the crispiness, the mung beany flavor, and the bean sprouts.  This might be good wrapped in lettuce and dipped in fish sauce vinaigrette.

Had to make “dollar” bindaetteok with the leftovers. Some to freeze and some to use for lunch boxes.

Bindaetteok Recipe (adapted from Maangchi.)


  • 1 cup dried skinned mung beans
  • ¼ cup sweet rice
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1 cup kim chi, chopped
  • 2½ cups mung bean sprouts
  • 1 large egg
  • 4 green onions, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons salt
  • ¼ teaspoon ground black pepper
  • 2 teaspoons sesame oil 
  • vegetable oil


  1. Combine the skinned mung beans and sweet rice in a large bowl, rinse and drain in cold water a couple of times. Cover with water, and soak overnight (8 hours). Drain. You should have about 2¾ cups of beans and rice.
  2. Combine the soy sauce and vinegar in a small bowl to make the dipping sauce. Set aside.
  3. Combine the bean and rice mixture and ¾ cup water in the workbowl of a food processor and grind until it’s creamy (1 to 2 minutes). Transfer to a large bowl.
  4. Add kimchi, green onion, garlic, mung bean sprouts, egg, salt, ground black pepper, and sesame oil. Mix well.
  5. Heat a skillet over medium high heat. Add 1 to 2 tablespoons vegetable oil and swirl it around to coat the bottom of the pan.
  6. Add about 1 cup of batter. Spread with the back of a spoon to make a nice 6-inch round pancake. Cook until the bottom turns light golden brown and crunchy, 2 to 3 minutes. 
  7. Turn it over and cook until the second side turns light golden brown, another 2 minutes. Turn it over once more and cook another 2 minutes on the first side. Add more vegetable oil to the pan if needed.
  8. Transfer the pancake to a plate. Repeat with the remaining batter.
  9. Serve immediately with the dipping sauce on the side.

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