Bindae-tteok, also known as mung bean pancakes, are a traditional Korean street food originating from the Pyongan Province of the Joseon Dynasty. This version is vegetarian and super tasty.

INGREDIENTS: (around 6-8 pancakes)

  • 1 cup peeled dried mung beans
  • 1/4 cup sweet rice (chapsal)
  • 1 cup soaked gosari (bracken fern)
  • 2 cups mung bean sprouts 
  • 1/2 - 3/4 cups of water 
  • 1 tsp Korean apple vinegar or rice vinegar
  • 2-4 green onions or 1/2 daepa (large Korean green onion)
  • 2 garlic cloves (minced)
  •  3/4 cups of kimchi 
  • 1 tbs soy sauce 
  • 1 egg 
  • 2 tsp sesame oil 
  • salt and pepper
  • neutral oil for frying ( I use sunflower or canola)
  • red pepper shreds (shilgochu) 
  1. Wash dried mung beans and rice until water runs clear. Soak for at least 12 hours up to 24 hours, and soak gosari at the same time if bought dried.
  2. In a food processor, blend soaked mung beans and rice with a 1/2 cup to 3/4 cup of water. The batter should be somewhat thick and it's normal if it's a little grainy. 
  3. Add the egg, chopped kimchi, soy sauce, vinegar, garlic, chopped green onion, sesame oil, salt, pepper, chopped gosari and the washed mung bean sprouts into the batter.
  4. Mix the batter until well combined.
  5. In a NON-STICK PAN, heat 2 tbs of oil on medium heat. Add the batter and shape into a 5-inch diameter pancake and fry util golden brown (around 3-5 min per side).
  6. Enjoy hot with silgochu on top, and dip in a sauce of soy sauce, vinegar and sugar.


Try to not flip until nicely set and a crust forms.

You can make these in advance and reheat them in the oven since they can be quite fragile. 

© 2020 Julien's Kitchen. All rights reserved.
Powered by Webnode
Create your website for free! This website was made with Webnode. Create your own for free today! Get started