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North Korean Bindaetteok (Mung Bean Pancake)

A delicious treat that can be served as a meal, appetizer or snack.  You will love with recipe!
Course Side Dish
Cuisine North Korean
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 12
Calories 124kcal
Author International Cuisine


  • 2 cups mung beans dried, peeled and split (soak 30 minutes or overnight)
  • 2 1/4 cups water
  • 1 cup cabbage kimchi sliced thin
  • 4 ozs bean sprouts that have been blanched for 2 minutes and excess water removed
  • 4 slices pork belly sliced thinly like bacon
  • 3 green onions sliced lengthwise into strips about 2 inches in length
  • salt to taste
  • pinch of sesame oil
  • vegetable oil for frying
  • For the dipping sauce:
  • 2 Tablespoons soy sauce
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon chopped green onions


  • In a blender add the soaked mung beans and add water to just barely cover the beans.
  • Blend until smooth adding any additional water that may be necessary. Make sure to not put too much water in the blender, you can add it as needed.
  • Mix together the ingredients for the dipping sauce and set aside.
  • In a bowl mix together the mung bean batter, and the thinly sliced kimchi
  • Add a 1/4 teaspoon salt to the batter
  • Heat 2 Tablespoon oil on medium heat in a frying pan. When the pan is nice and hot, pour or ladle in the mung bean batter. You can make two or three at a time in a large pan. They should be about 4" in diameter.
  • While the pancake is cooking on one side, add a few bean sprouts, and few pieces of pork belly, along with some green onion.
  • When the edges begin to turn brown, flip it over and press it with a spatula.
  • The pancake is done with it is nicely browned on both sides.
  • Serve warm with dipping sauce.
  • Enjoy


Calories: 124kcal | Carbohydrates: 22g | Protein: 8g | Sodium: 175mg | Potassium: 444mg | Fiber: 5g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 2.3mg | Calcium: 49mg | Iron: 2.4mg