Bindaetteok Vegan Recipe: Easy Korean Mung Bean Pancakes

Bindaetteok, also known as Korean mung bean pancakes, is a beloved savory snack that bursts with flavor and texture. Traditionally, these pancakes combine ground mung beans with vegetables and sometimes meat, pan-fried to a crispy golden perfection.

Today, we’re diving into a vegan version that keeps all the authentic taste but skips any animal products. Whether you’re vegan, vegetarian, or simply curious about Korean cuisine, this recipe is a wonderful introduction to the delicious world of Korean street food.

With a crispy exterior and a soft, savory inside loaded with mung beans, kimchi, and fresh vegetables, these pancakes are perfect for any meal or snack. Plus, they’re easy to make from scratch at home with simple ingredients.

Let’s get started on this delightful culinary adventure!

Why You’ll Love This Recipe

This vegan bindaetteok recipe is a fantastic way to enjoy a traditional Korean favorite while keeping it plant-based. The mung beans provide an excellent source of protein and fiber, making the pancakes nutritious and filling.

The inclusion of kimchi or optional vegetables adds a tangy, spicy kick that elevates every bite.

Unlike many vegan pancakes that can be bland, these have a robust umami flavor and a satisfyingly crispy texture. They’re perfect for a quick lunch, appetizer, or even a party snack.

Plus, making them at home means you can customize the filling to your taste or dietary preferences.

If you enjoy this recipe, be sure to check out our Classico Sun Dried Tomato Alfredo Sauce Recipe for a rich vegan sauce pairing or try the Chocolate Heaven Cake Recipe for a sweet finish to your meal!

Ingredients

• 1 cup dried mung beans (soaked overnight and drained)
• 1/2 cup kimchi, finely chopped (ensure vegan kimchi, no fish sauce)
• 1/2 cup Korean sweet potato starch or cornstarch
• 1 small zucchini, julienned or finely chopped
• 1/2 cup bean sprouts, blanched and chopped
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup water (adjust as needed for batter)
• Vegetable oil for frying

Equipment

• Blender or food processor
• Mixing bowl
• Large non-stick skillet or cast iron pan
• Spatula
• Measuring cups and spoons
• Colander (for rinsing mung beans)
• Knife and cutting board

Instructions

1. Soak the mung beans: Rinse the mung beans thoroughly and soak them in water overnight or for at least 8 hours. Drain well before using.
2. Make the mung bean batter: Place the soaked mung beans in a blender or food processor. Add about 1/4 cup water and blend until you get a coarse, grainy batter. You want some texture, so don’t over-blend into a smooth paste.
3. Combine ingredients: Transfer the mung bean batter into a mixing bowl. Add the kimchi, chopped zucchini, bean sprouts, green onions, minced garlic, salt, and pepper. Mix well to evenly distribute the vegetables and seasoning.
4. Add starch: Stir in the sweet potato starch or cornstarch. This helps bind the batter and gives a crispy texture to the pancakes. Adjust the batter consistency with a little more water if too thick; it should be scoopable but not runny.
5. Heat the pan: Warm a large skillet over medium heat. Add a generous amount of vegetable oil to coat the surface—bindaetteok needs a good amount of oil for crispiness.
6. Cook the pancakes: Scoop about 1/4 cup of batter into the pan, flattening it gently with the back of the spatula to form a circle about 3-4 inches wide. Cook for 3-4 minutes on each side or until golden brown and crispy.
7. Drain excess oil: Transfer cooked pancakes to a plate lined with paper towels to remove excess oil.
8. Serve hot: Repeat with the remaining batter, adding more oil as needed. Serve the pancakes warm with a dipping sauce.

Tips & Variations

“For extra flavor, try adding chopped mushrooms or shredded carrots into the batter. If you prefer a spicier kick, increase the amount of kimchi or add a dash of gochujang to the dipping sauce.”

Make sure to use vegan kimchi, as traditional kimchi often contains fish sauce or shrimp paste. You can find vegan kimchi at many Asian grocery stores or make your own at home.

If mung beans are hard to find, you can experiment with split yellow mung beans or even soaked lentils, though the taste will vary slightly. For gluten-free pancakes, ensure your starch is cornstarch or tapioca starch.

For the dipping sauce, mix soy sauce, rice vinegar, a little sesame oil, chopped green onions, and a pinch of sugar for a classic complement to these pancakes.

Nutrition Facts

Note: Nutrition information is approximate and may vary depending on ingredient brands and preparation methods.

Serving Suggestions

Bindaetteok is traditionally served with dipping sauce, but you can enjoy it alongside a warm bowl of Clam Chowder San Francisco Recipe or with a crisp Asian-style salad for a refreshing contrast.

For a complete meal, pair these pancakes with steamed rice and pickled vegetables. If you want to add a sweet element to your meal, try the delightful Cinnamon Pecan Ice Cream Recipe as a dessert to balance the savory flavors.

Conclusion

Making vegan bindaetteok at home is a rewarding experience that introduces you to the rich flavors of Korean cuisine in a healthy, plant-based way. This recipe’s combination of mung beans, crunchy vegetables, and spicy kimchi creates a flavorful pancake that’s perfect for any occasion.

The crispy edges and tender insides make every bite satisfying, and the simple ingredients are easy to find and prepare.

Whether you’re serving these pancakes as a snack, appetizer, or part of a larger meal, they’re sure to impress your family and friends. Don’t forget to experiment with the dipping sauces and vegetable mix-ins to suit your taste preferences.

Happy cooking, and enjoy your delicious vegan bindaetteok!

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