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Bindaetteok ~ 빈대떡

Recipe Rating: *****
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This easy pancake-like side dish lends itself to a great variety of ingredients.  Feel free to add or substitute whatever vegetables or meat you happen to have on hand in your refrigerator.  You can use store-bought or homemade kimchi.


    For pancakes:
  • 2 cups mung beans, split, hulled, and soaked in cold water overnight
  • 3 cloves garlic, minced
  • 3 green onions, chopped
  • 2 oyster mushrooms, sliced
  • 1 tsp salt
  • 1 cup kimchi, sliced thinly
  • 1 cup bean sprouts
  • 4 oz pork
  • Cooking oil for frying
    For dipping sauce:
  • 1/4 cup ganjang
  • 2 tsp vinegar
  • 1 tsp sesame seeds
  1. Rinse and drain soaked mung beans.  Put them in the food processor and grind to a smooth batter.
  2. Saute the pork until it is completely cooked (5-10 minutes).
  3. Boil bean sprouts for 5 minutes.
  4. In a bowl, mix ground mung beans, chopped green onions, garlic, sliced mushroom, salt, kimchi, bean sprouts, and pork.
  5. In a frying pan, add vegetable oil and pour batter to make a pancake 3-4 inches in diameter.  Cook for about 2-3 minutes on each side.
  6. Combine ganjang, vinegar, and sesame seeds to make the dipping sauce.  Serve alongside the pancakes.

*User Reviews Here*

Sample Review:
*****         Reviewed on May 6, 2009 by Kimchi2211

I thought the garlic was a bit overpowering in this dish.  I recommend using only 2 cloves, and I also substituted the bean sprouts and mushrooms with green bell peppers, carrots, and onions (I happened to have them in my refrigerator).  I also used chicken instead of pork.  The result was delicious!  This is a very easy recipe for a quick snack or light meal.

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to Recipes or About Bindaetteok.

Grace Kim
21 May 2009
Subpages (1): Mung Beans