Nokdu Bindaetteok (Korean Mung Bean Pancakes)


400g split mung beans, soaked overnight

2 eggs, beaten

1 Tbsp. sesame oil

1 Tbsp. sugar

1 Tbsp. salt

½ tsp. pepper

2 Tbsp. rice flour

1 carrot, julienned

1 bunch spinach, chopped

6 shiitake mushrooms, rehydrated and sliced

2 Tbsp. kimchi

½ red pepper, diced

2 handfuls mung bean sprouts

4 spring onions, diced

4 garlic cloves, minced

Dipping Sauce:

2 Tbsp. light soy sauce

1 Tbsp. vinegar

1 Tbsp. sesame oil

1 Tbsp. honey

1 Tbsp. sesame seeds

1 tsp. gochugaru

1 green onion, sliced


1 In a blender or food processor, add the soaked mung beans with the water and blitz until it becomes a thin consistency, like batter. Whisk in the eggs, sesame oil, pepper, sugar, salt, rice flour and mix well.

2 Add carrots, spinach, mung bean sprouts, spring onions, mushrooms, kimchi and garlic to the mung bean batter.

3 In a frying pan with oil place small amounts of the batter and flatten. Cook for 3-4 minutes on each side until golden brown. Alternatively you can make large pancakes

Dipping sauce:
Combine light soy sauce, vinegar, sesame oil, sesame seeds, honey, gochugaru and spring onion.

Nokdu Bindaetteok_Fotor


2 thoughts on “Nokdu Bindaetteok (Korean Mung Bean Pancakes)

  1. Pingback: Moong Dhal (Indian – Style Yellow Split Mung Beans) | frightfulkitchen

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