Mung Bean Pancake

Bindae-tteok, Korean Mung Bean Pancake

Korean Mung Bean Pancakes are street food in South Korea. They are delicious, full of protein and a great way to use up bits of leftover veggies. To keep this recipe gout friendly we leave out the pork that often finds it way into the dish.
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Prep Time: 8 hours
Cook Time: 30 minutes
Total Time: 15 hours 30 minutes
Course: Main Dish
Cuisine: Korean
Keyword: Gout Friendly, Vegan
Servings: 6 people
Calories: 330kcal
Author: James Strange


Mung Bean Batter

  • 2 cup mung beans peeled
  • 1/2 cup rice
  • 2 teaspoons salt
  • 1 1/4 Cup seasoned gosari
  • 1 1/2 Cup Water

Dipping Sauce

  • 2 Tablespoons soy sauce
  • 1 teaspoon Vinegar
  • 1 teaspoon raw sugar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon garlic
  • 1/2 teaspoon sesame seeds
  • 1 Tablespoon onion chopped



  • Soak 2 cups of peeled mung beans, 1/2 cup rice overnight.
  • After soaking the 2 cups of peeled mung beans and rice overnight add them to a blender with two teaspoons of salt, 1 1/2 cups water 1 cup of Seasoned Gosari and blend. Leave the mixture a little bit chunky
  • Mix in 1/4 cup of the Seasoned Gosari and any other veggies that you want.
  • To cook our mung bean pancakes to a pan heat a 1/4 inch of oil on medium heat. When the oil is hot add you batter to the oil and spread it out to 1/2 inch. Cook until that side is brown and carefully flip it over. You do not want oil to splash in you direction. When both sides are brown it should be ready.

Dipping Sauce

  • To make your seasoned soy sauce for dipping. Mix together 2 Tablespoons soy sauce, 1 teaspoon vinegar, 1 teaspoon raw sugar, 1/2 teaspoon sesame oil, 1/2 teaspoon minced garlic, 1/2 teaspoon sesame seeds and 1 Tablespoon chopped onion.




Calories: 330kcal | Carbohydrates: 56g | Protein: 20g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 1070mg | Potassium: 24mg | Fiber: 13g | Sugar: 6g | Vitamin A: 150IU | Vitamin C: 5.8mg | Calcium: 110mg | Iron: 5.9mg
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