Gusto TV Bindaetteok Recipe – Crispy Korean Mung Bean Pancakes

Bindaetteok Recipe – Mung Bean Pancakes (South Korea)

Savory, crispy, and full of texture, Bindaetteok (Korean Mung Bean Pancakes) Recipe are a staple of Seoul’s bustling street markets and family kitchens. Featured on Global Street Eats with Chef Devan Rajkumar, this Korean street food recipe blends earthy mung beans, tangy kimchi, and aromatic scallions into golden-brown pancakes that strike an irresistible balance of crunch and comfort.

The Inspiration

In South Korea, Bindaetteok is synonymous with celebration and community. It’s a fixture in traditional markets like Gwangjang Market in Seoul, where sizzling pans line vendor stalls, sending up waves of nutty, savory aroma that draw crowds morning till night. The dish has ancient roots—mung beans were once prized for their versatility and high protein content—and has evolved into a beloved form of comfort food served during holidays, family gatherings, or rainy afternoons.

Ingredients

1 cup (240ml) dried split mung beans
¾ cup (180ml) water
½ cup (120ml) kimchi, chopped
½ cup (120ml) bean sprouts
2 oz ground pork
2 scallions, sliced into 1 inch long pieces
1 clove garlic, grated
1 tsp (4.9ml) sesame oil
½ tsp (120ml) salt
½ tsp (120ml) ground black pepper
Vegetable oil for frying
2 tbsp (29.6ml) soy sauce
1 tbsp (14.8ml) rice vinegar

Method

Stir together the soy sauce and rice vinegar in a small bowl and set aside for later.
Soak the mung beans in water for at least 8 hours, then drain. Add the mung beans and ¾ cup water to a food processor and blend until smooth.
Transfer the blended mung beans to a bowl and stir in the kimchi, bean sprouts, ground pork, sliced scallions, grated garlic, sesame oil, salt, and pepper (work quickly at this point as the batter can start to get soggy).
Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 cup of the batter and spread out into a thick pancake. Cook for about 3 minutes, or until the bottom is golden brown. Flip the pancake and cook for 2 minutes, or until both sides are golden brown. Repeat with the remaining batter.
Serve with the soy sauce and rice vinegar mixture for dipping.

Serving Suggestions

Serve Bindaetteok Recipe with hot off the pan, stacked or cut into halves for easy sharing. Traditionally, they’re enjoyed with a chilled glass of makgeolli (Korean rice wine) or cold beer, making them an ideal snack or street food appetizer. For a full meal experience, pair them with kimchi fried rice, a small bowl of clear soup, or quick-pickled vegetables to contrast the pancake’s savoriness.

These pancakes make excellent party food or weekend bites—crispy on the outside, hearty within, and endlessly adaptable. You can also experiment by adding finely chopped vegetables like carrots or mushrooms to enhance color and flavor. No matter how they’re served, Bindaetteok bring restaurant-quality flavor to the casual joy of home dining.

Final Thoughts

This Bindaetteok (Mung Bean Pancakes) Recipe from Global Street Eats and Chef Devan Rajkumar brings Korean street food culture home in the most delicious way possible. Golden and crisp with the perfect balance of spice, texture, and aroma, it’s a dish that embodies the artistry of everyday Korean cooking.

Made with wholesome ingredients and finished in minutes, Bindaetteok remind us that great food doesn’t need to be complicated—it just needs honesty, flavor, and shared appreciation. Whether you’re exploring global cuisine or revisiting Korean classics, this recipe delivers both authenticity and approachability in every bite.

Find more recipes from Global Street Eats here!