Bindaetteok Recipe Vegetarian: Easy Korean Mung Bean Pancakes

If you love exploring international flavors and enjoy crispy, savory pancakes, then bindaetteok is a must-try Korean delicacy that you can easily make vegetarian at home. Traditionally made from ground mung beans and a medley of fresh vegetables, this delightful pancake boasts a crispy exterior with a soft, flavorful interior.

Perfect for breakfast, lunch, or as a snack, bindaetteok combines wholesome ingredients with a satisfying texture that will keep you coming back for more. Whether you’re new to Korean cuisine or a seasoned foodie, this vegetarian version uses simple, fresh ingredients and requires minimal prep time, making it an accessible dish for any home cook.

In this detailed recipe, I’ll guide you through every step to create the perfect bindaetteok—from soaking mung beans to frying the pancakes to golden perfection. Plus, you’ll discover tips to customize the recipe, nutritional insights, and serving suggestions to elevate your experience.

Let’s dive into this delicious Korean treat that’s both healthy and incredibly tasty!

Why You’ll Love This Recipe

Bindaetteok offers a unique blend of textures and flavors that are both comforting and exciting. Here’s why this vegetarian recipe stands out:

• Nutritious and Filling: Packed with mung beans, vegetables, and aromatic spices, bindaetteok is a wholesome meal or snack.
• Gluten-Free Friendly: Made without wheat flour, it’s suitable for those avoiding gluten (just ensure soy sauce is gluten-free if used).
• Customizable: Easily adjusted to include your favorite vegetables or spices for a personalized touch.
• Crispy and Flavorful: The crispy exterior contrasts beautifully with a soft, savory interior.
• Great for Meal Prep: These pancakes reheat well and can be enjoyed hot or at room temperature.

Ingredients

• 1 cup dried mung beans (soaked overnight)
• 1/2 cup kimchi (finely chopped, optional for extra flavor)
• 1 medium zucchini (grated and drained)
• 1/2 cup finely chopped onion
• 2-3 green onions (thinly sliced)
• 1 small carrot (grated)
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon soy sauce (or tamari for gluten-free)
• Vegetable oil (for frying)
• Optional: 1/4 cup cooked mung bean sprouts (chopped)

Equipment

• Large bowl for soaking mung beans
• Food processor or blender
• Mixing bowl
• Grater for vegetables
• Non-stick skillet or cast iron pan
• Spatula
• Measuring cups and spoons
• Colander or fine mesh strainer
• Paper towels (for draining excess oil)

Instructions

1. Soak the mung beans. Rinse 1 cup dried mung beans and soak them in plenty of water overnight (at least 8 hours). This softens them for easy blending.
2. Drain and blend. Drain the soaked mung beans and place them in a food processor. Add about 1/2 cup water and blend until you get a slightly coarse batter — not too smooth, as a bit of texture is good.
3. Prepare the vegetables. Grate the zucchini and carrot. Sprinkle with a little salt and squeeze out excess moisture using your hands or a clean kitchen towel. Finely chop the onion, green onions, garlic, and kimchi if using.
4. Mix the batter. In a large bowl, combine the mung bean batter with grated vegetables, chopped kimchi, mung bean sprouts (if using), soy sauce, salt, and pepper. Mix well until fully incorporated.
5. Heat the pan. Warm a non-stick skillet over medium heat and add enough vegetable oil to coat the bottom for shallow frying.
6. Cook the pancakes. Spoon about 1/4 cup of batter per pancake into the hot oil. Flatten slightly with the back of the spoon. Cook for 3-4 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan.
7. Drain and serve. Remove pancakes and drain on paper towels to absorb excess oil. Repeat with remaining batter, adding more oil as needed.
8. Enjoy warm. Serve immediately with dipping sauce or as a side dish.

Tips & Variations

For perfectly crispy bindaetteok every time, make sure to squeeze out as much moisture as possible from your grated vegetables. This prevents sogginess and helps the pancakes hold together.

• Make it vegan: Skip kimchi or use vegan kimchi to keep the recipe fully plant-based.
• Add mushrooms: Finely chopped shiitake or button mushrooms add an earthy flavor.
• Spicy kick: Add a pinch of gochugaru (Korean chili flakes) or serve with spicy dipping sauce.
• Gluten-free tip: Use tamari instead of soy sauce and ensure no cross-contamination.
• Make it heartier: Mix in cooked sweet potatoes or tofu cubes for extra texture and nutrition.

Nutrition Facts

Serving Suggestions

Bindaetteok is traditionally enjoyed with a simple dipping sauce made from soy sauce, vinegar, and a touch of sesame oil. For a vegetarian-friendly option, mix:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• Optional: minced garlic or chili for heat

Beyond the dipping sauce, bindaetteok pairs wonderfully with a fresh green salad or kimchi for a Korean-inspired meal. For a fun twist, serve alongside other Korean dishes like Classico Sun Dried Tomato Alfredo Sauce Recipe or a light soup.

Interested in dessert after your savory pancakes? Try the rich and creamy Cinnamon Pecan Ice Cream Recipe for a perfect finish or the indulgent Chocolate Heaven Cake Recipe.

Conclusion

Vegetarian bindaetteok is a fantastic way to bring Korean flavors into your kitchen with a healthy, satisfying dish that can be enjoyed any time of day. This recipe’s combination of mung beans and fresh vegetables creates a nutrient-dense pancake that’s crispy on the outside, tender on the inside, and bursting with flavor.

Whether you keep it traditional or add your own spin with mushrooms or spices, bindaetteok is versatile and delicious.

Making bindaetteok at home is easier than you might think, and it’s a great introduction to Korean cooking for new enthusiasts. Don’t forget to serve it with a tangy dipping sauce and pair it with other dishes or desserts from our collection to create a memorable meal.

Happy cooking!

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