Bindatteok/ Crispy mung bean pancakes

A delicious dish inspired by episode two of John Torode's Korean Food Tour.
Bindatteok/ Crispy mung bean pancakes
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 100g dried split yellow mung beans
  • 150ml water
  • 2 tbsp kimchi juice
  • 1/2 tsp salt

For the pancakes

  • 100g kimchi finely chopped
  • 100g bean sprouts
  • 2 spring onions
  • 75g minced pork
  • 2 tsp sesame oil
  • 1/2 tsp minced garlic
  • 1/4 tsp salt
  • 1/4 tsp finely ground black pepper
  • 2 tsp Korean ground chilli (gochugaru)

To fry

  • 3 tbsp vegetable oil

To decorate

  • 1 green chilli, finely sliced


1. Soak the mung beans in enough water to cover for at least 3 hours (or overnight) to soften. Once soaked, drain the mung beans and then tip them into a blender along with 150ml water.

2. Blitz to create a smooth paste – it’ll still be stickier than a regular batter, but if the blender stops, then add a little more water to loosen and the kimchi juice. Pour into a mixing bowl and stir in the remaining ingredients.

3. Heat a frying pan over a high heat with the vegetable oil. Spoon a dessert size scoop of the mung bean batter mix into the oil and fry for 2 minutes.

4. Flip the pancake once crispy on the first side and then press in a few slices of chilli (for heat and decoration) on the second side - fry for a further 1-2 minutes until cooked through then drain on a paper towel.

5. Arrange the pancakes on a serving dish and serve.

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