Go Back

Bindaetteok (Korean Mung Bean Pancakes) with Sesame-Ginger Sauce

Course Cakes, Snack
Servings 8


For the pancakes:

  • 190 g / 1 cup mung beans, soaked overnight
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon tamari sauce
  • ½ teaspoon salt
  • 60 ml / ¼ cup kimchi juice
  • 60 ml / ¼ cup water
  • 90 g / ½ cup kimchi
  • vegetable oil for shallow frying

For the sesame-ginger dipping sauce:

  • 20 g fresh ginger
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons tamari sauce
  • 1 small garlic clove minced
  • 1 tablespoon mirin
  • 2 tablespoons water
  • 1 tablespoon rice vinegar


  • Drain and rinse the beans. Add them to the bowl of a food processor along with the other pancake ingredients, except the kimchi. Process  until a thick batter comes together – don’t worry if it doesn’t get perfectly smooth; it’s okay if it’s only coarsely pureed.
  • Heat a large skillet over medium high heat and add 1 to 2 tablespoons of oil, tilting the pan to ensure the oil is evenly distributed. When the oil is hot, but not smoking, drop 2 tablespoons of the batter at a time. Cook the pancakes for 2-3 minutes on each side or until golden brown.
  • For the sesame ginger sauce, peel and grate the ginger. Squeeze the ginger over a bowl to extract its juices and discard the pulp. Add the remaining sauce ingredients to the bowl and whisk everything together.
Keyword Bindaetteok (Korean Mung Bean Pancakes) with Sesame-Ginger Sauce